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CHRISTMAS CAKE TRIFLE WITH WHIPPED BERRY AND BASIL RICOTTA
Christmas cake trifle with whipped berry and basil ricotta
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How to:

Freeze fresh berries

Ripe berries can be frozen for up to a year, but this will slightly alter their flavour and texture. Place them in a single layer on a baking tray, then freeze. Once frozen, transfer them to an airtight bag or container.

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Recipe by: Abigail Donnelly
Serves: 4
Dietary considerations: Low carb / Fat conscious
Category: Vegetarian / Easy / Kid-friendly
Prep time: 10 minutes
Cooking time: 10 minutes or one hour, depending on method
Ingredients:
1 x 450 g classic Christmas pudding
1 x 250 g tub fresh ricotta
1 x 400 g pack frozen summer berries
½ cup fresh basil leaves
Icing sugar, for dusting
Cooking instructions:

Warm the pudding according to your choice of package instructions.
Blend the ricotta and 200 g frozen summer berries, until combined and smooth.
Crumble the warm pudding into the bottom of four glass tumblers and top with the remaining berries.
Spoon over a dollop of the ricotta-and-berry mixture, and top with fresh basil leaves.
Place a stencil on each plate and sprinkle generously with icing sugar. Remove the stencil to reveal a lovely pattern.
Position the trifle to one side of the stenciled pattern and dust with a little more icing sugar, for added enchantment.

Cook's tip: Use a paper stencil or a piece of lace to create your icing-sugar pattern.

Per serving: 1309.5 kJ, 17.96 g protein, 21.87 g fat, 9.48 g carbs

Wine: Woolworths Limited Release Unwooded Chardonnay 2008


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Also see

Our classic Christmas menu, with a couple of easy, interesting twists

Christmas is around the corner, and now is a good time to start thinking about what you'll be making and baking. Maybe it's also a good idea to ring the changes just a touch? Here is some great inspiration.

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Useful Tools

conversion table

½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml

Fahrenheit - Celsius

Subtract 32, then multiply by 0.56

Celsius - Fahrenheit

Multiply by 1.8, then add 32




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