Brandied Chocolate Cherry Pate
½ cup coarsely chopped brazil nuts
1 whole egg and 2 egg yolks, beaten together
½ cup coarsely chopped glace pineapple
½ cup coarsely chopped pistachio nuts
¾ cup Ma Prenzel's Tipsy Cherries
½ cup coarsely chopped glace apricot (drained and chopped)
½ packet x 250g shortbread biscuits, diced
180g dark chocolate, chopped
¾ cup sugar
4 Tbsp water
¾ cup cocoa powder
180g unsalted butter, softened
1 Tbsp brandy
1 tsp orange rind (grated)
1 tsp lemon rind (grated)
Mix nuts, fruit and diced biscuits. Melt chocolate over hot water. Heat sugar and water over low heat, stirring until sugar is dissolved. Stir cocoa powder and butter together until smooth, add sugar syrup, melted chocolate, brandy, grated rinds and eggs. Mix well and fold into fruit and nut mixture. Turn into prepared tin, cover and refrigerate overnight.
1/2 Prenzel Tipsy Cherry
1/4 Prenzel Black Sambuca Schnapps
1/4 Prenzel Coffee Schnapps
1/4 Prenzel Chocomulu
Dash Prenzel Butterscotch Cream
Drop the 1/2 cherry into a shot glass and top with layers of Prenzel Black Sambuca, Coffee and Chocomulu. Add a small swirl of Prenzel Butterscotch Cream and shoot and chew.
Fold 4 Tbsp of liquid from Ma Prenzel's Tipsy Cherries into 2 litres of slightly melted vanilla ice cream, then add some well drained Ma Prenzel's Tipsy Cherries and a crumbled Cadbury Flake or grated chocolate. Refreeze ice cream then drizzle with Prenzel Chocomulu to serve.
|1 bag dark chocolate melts
1 jar Ma Prenzel's Tipsy Cherries
|About ½ cup Prenzel Chocomulu
1 chocolate mould
Melt a quarter of the melts in the microwave. Brush the inside of the mould with chocolate and leave to set and repeat. Chop the Prenzel Tipsy Cherries into small pieces and spoon into the mould. Pour over a little Prenzel Chocomulu and put into fridge until very cold. Pour over some more melted chocolate to enclose the filling and put back into the fridge to set. Repeat until all ingredients are used.
Cherry Meringue Surprise
Drain some Ma Prenzel's Tipsy Cherries and mix 1 Tbsp of liquid with a small pottle of cream cheese. Then fold in 300ml of sweetened whipped cream and the Ma Prenzel's Tipsy Cherries. Pour into meringue nests and drizzle with Prenzel Chocomulu.
Place a Prenzel Tipsy Cherry in a shot glass and top with 1/3 Prenzel Creme de Cassis Liqueur and 1/3 Prenzel Chocomulu. Swirl with a very small amount of Prenzel Butterscotch Cream, then shoot and chew!