Friday, February 6, 2009
A Delicious Wee Treat
I have had a couple of birthday treats to make this week. The first one I made was this white chocolate and cranberry coconut ice. Gosh, this was a real treat! Coconut ice made from cream cheese, white chocolate and dried cranberries. I would definitely make this again. The recipe is a Julie Le Clerc one that I pulled out of a NZ Womens Weekly at some stage. Coconut is not something I would chose to buy at the school fair, but it is one of those things that you kind of just have to have a piece.
Well, this white chocolate coconut ice far exceeds the usual sugary school fair stuff. It is actually even nicer than the other coconut ice recipe I have made in the past using condensed milk. In fact for my sister’s wedding I made orange coconut ice hearts as the take home gift for the guests – orange was the colour of the bridesmaid’s dress (I was the bridesmaid) – this sounds a bit garish but it was actually a gorgeous autumnal orange. If I made this coconut ice again (which I think I definitely would) I think I would leave the craisins out. Probably only because I don’t like dried fruit – although I can stomach a craisin. This fudge is very soft and needs to be kept in the fridge.
White Chocolate and Cranberry Coconut Ice (Julie Le Clerc)
250g cream cheese
3 c icing sugar
250g white chocolate, melted and cooled
1 ¼ c coconut
¾ c craisins
pink or red food colouring
· Beat cream cheese until smooth, then beat in icing sugar
· Beat in melted chocolate and then coconut and craisins
· Spread half the mixture into a lined 20cm square tin’
· Tint the remaining half pink and then spread over the top of the white layer
Refrigerate until set and cut into pieces