Ingredients – Cream 400ml Thickened Cream 70g White Chocolate – grated Manuka Honey to Taste (1 Tbsp or we used 2 Honey pouches)
Ingredients – Jelly 1 pkt Mango Jelly crystals Water
Ingredients – Mango Coulis 425g Fresh or tinned mango 45g Soft Icing mixture 2 tsp lemon juice 1 Tbsp juice from the tinned mango or water.
12 Hollow Easter Eggs – (the size of a normal egg.)
Method : 1. Make the jelly in advance, as per the instructions on the packet. 2. Coulis: Add all the ingredients into a blender and blitz until smooth. Refrigerate until ready to use. 3. Manuka Cream: Whip the cream with an electric mixer until stiff. Fold through the grated white chocolate and the Manuka Honey. Place into a piping bag ready to pipe into the eggs. 4. Easter Eggs: Carefully cut the top off each egg and place in an egg carton for easy assembly.
To Assemble: 1. Pipe a layer of the cream into each egg, followed by some jelly and then the mango coulis. Pipe a final layer of the cream into the egg and then add a round dollop of the coulis to resemble the yolk. 2. Keep refrigerated until you are ready to eat.
This sweet Aussie Damper is perfect to make for Australia Day..The texture and taste of a scone, this traditional damper with a sweet twist with a smear of butter is a perfect Australia day breakfast or something sweet to enjoy with your cuppa!