COMBINE oranges and honey and chill until required
White Chocolate Creams
Ingredients
1 1/2 tablespoons boiling water
1 tablespoon culinary lavender
1 cup thickened cream
125g CADBURY White Chocolate Melts
1/3 cup caster sugar
250g PHILADELPHIA Block Cream Cheese, softened
1 teaspoon gelatine, dissolved in 1 tablespoon boiling water
2 egg whites, beaten to stiff peaks
Orange zest, for decoration
Culinary lavender, extra
Method
COMBINE the water and lavender in a jug and stand for 15 minutes. Strain liquid and discard lavender. Cool
COMBINE the cream, chocolate and sugar in a bowl over simmering water. Stir until the chocolate has melted. Remove from heat, stir in the lavender water and cool
BEAT the PHILLY with an electric mixer until smooth. Add the chocolate mixture and gelatine and mix until combined. Stir through one quarter of the egg whites then fold in the remaining whites
SPOON the mixture into 6 x 125ml capacity lightly oiled dariole moulds. Refrigerate for 6 hours or overnight until set
LOOSEN the Creams gently around the edges then turn out onto serving plates. Serve with Honey rizzled Oranges and decorate with orange zest and lavender
Tips & Hints
Culinary lavender can be purchased from specialty food stores.
