103. White christmas
INGREDIENTS
♥ 500 g white chocolate, chopped
♥ 1 cup dried cranberries
♥ 100 g pistachios, shelled and unsalted
- Line a 17 cm x 27 cm baking tin with baking paper or grease-proof paper.
- Melt the chocolate in a bain-marie or a bowl over a pan of simmering water.
- Set aside a handful each of the dried cranberries and pistachios.
- Mix the remaining dried cranberries and pistachios into the white chocolate. Pour the mixture into the lined baking tin and spread it evenly. Sprinkle the reserved dried cranberries and pistachios on top.
- Place the tin into the fridge for a few hours (or overnight) for it to set.
- Cut the White Christmas into small pieces to either give as gifts or to serve with coffee. If the White Christmas is cold from the fridge, let it rest for about 30 minutes to come to room temperature before cutting it, otherwise the chocolate may crack and you may not get even slices (not a bad thing but it’s good to know).
♥ 500 g white chocolate, chopped
♥ 1 cup dried cranberries
♥ 100 g pistachios, shelled and unsalted
- Line a 17 cm x 27 cm baking tin with baking paper or grease-proof paper.
- Melt the chocolate in a bain-marie or a bowl over a pan of simmering water.
- Set aside a handful each of the dried cranberries and pistachios.
- Mix the remaining dried cranberries and pistachios into the white chocolate. Pour the mixture into the lined baking tin and spread it evenly. Sprinkle the reserved dried cranberries and pistachios on top.
- Place the tin into the fridge for a few hours (or overnight) for it to set.
- Cut the White Christmas into small pieces to either give as gifts or to serve with coffee. If the White Christmas is cold from the fridge, let it rest for about 30 minutes to come to room temperature before cutting it, otherwise the chocolate may crack and you may not get even slices (not a bad thing but it’s good to know).
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