17 Make a start towards getting your affairs in order Take the first step in planning details to provide peace of mind for your loved ones. Don’t leave your family wondering what your last wishes might have been. Call and talk to our caring staff about how we can help you with Funeral Pre-Planning. 5593 4777 www.newhavenfunerals.com.au A 100% Australian Owned Family Business Newhaven Funerals reputation of excellence has been bestowed by the thousands of satisfied clients our company has been privileged to serve. • 2 tbsp sea salt flakes • 1 lime wedge, plus 8 lime slices • 8 gingernut biscuits • 50g butter, melted • 500g cream cheese, softened • ½ cup caster sugar • 1/3 cup tequila • 2 tbsp lime juice • 2 tsp vanilla extract • Ground nutmeg, to serve Place sea salt on a small plate. Rub flesh of lime wedge around rims of eight 1/3-cup-capacity glasses. Dip rims into sea salt. Set aside. Place biscuits in a small food processor. Process until fine crumbs form. Add butter. Process to combine. Spoon 1 tablespoon crumb mixture into the base of each prepared glass. Using the back of a teaspoon, press gently to compact. Refrigerate until required. Using an electric mixer, beat cream cheese, sugar, tequila, lime juice and vanilla in a bowl for 5 minutes or until light and fluffy. Spoon mixture into a large snap-lock bag. Snip off 1 corner. Pipe into prepared glasses. Refrigerate for 2 hours or until firm. Cut a slit in each lime slice. Arrange on glasses. Sprinkle with nutmeg. Serve. MINI GIN AND TONIC TRIFLES • ½ cup cold water • 1 tbsp gelatine powder • ½ cup caster sugar • 1/2 cup tonic water • 1/3 cup lemon juice • ½ cup gin • 1 double unfilled sponge cake, crust trimmed • 1 cup thick vanilla custard • ½ cup lemon curd • 2 Qukes baby cucumbers, seeded, finely chopped • 300ml double cream • Extra 4 Qukes baby cucumbers, cut into thin ribbons • Lemon zest, to serve • Mint leaves, to serve Place cold water in a medium saucepan. Sprinkle with gelatine. Stand for 1 minute to allow gelatine to soften. Place pan over medium heat. Cook, stirring for 1 minute or until gelatine has dissolved. Add sugar and tonic water. Stir over heat, without boiling, for 2 minutes or until sugar dissolves. Remove from heat. Stir lemon juice and gin into gelatine mixture. Strain into a heatproof jug. Stand at room temperature for 20 minutes to cool. Refrigerate for 1 hour or until just starting to thicken (see note). Meanwhile, use the rim of 6 x 1½-cup-capacity serving glasses to cut 6 rounds from sponge. Carefully push one sponge round into the bottom of each glass. Combine custard and lemon curd in a bowl. Divide custard mixture evenly among glasses. Refrigerate while jelly is thickening. Fold cucumber into jelly. Spoon mixture over custard in glasses. Refrigerate for at least 2 hours or until set. Step 6 Dollop trifles with cream. Top with cucumber ribbons and sprinkle with lemon zest. Serve topped with mint leaves. These quick mini desserts are the easy way to entertain without spending hours in the kitchen. Quick Christmas Desserts MINI MARGARITA CHEESECAKE POTS Prep 30m | Makes 8 Prep 30m | Cook 5m | Serves 6
RkJQdWJsaXNoZXIy NjM5MTE=