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White Christmas

 

White Christmas

Introducing the Inspirations range by Valrhona. This easy no-bake “White Christmas” recipe features the fruity couvertures Yuzu and Raspberry and will put a tingle in your tastebuds. We have also included a more traditional recipe using Ivoire 35% Chocolate Feves. Add to a selection box with Valrhona chocolate feves, crunchy pearls and 70g bars for your next festive soiree.
NOTE: This recipe is best made a day in advance.
Course Dessert

Equipment

  • 1 x 20cm cake tin lined with baking paper

Ingredients
  

  • 150g pistachios keep aside a few for garnish
  • 1.5 cups rice bubbles  keep aside 2 tbsp for garnish
  • 125g Valrhona Inspirations Raspberry Feves reserve a few to decorate the top of the slice
  • 3 tbsp coconut oil
  • 250g Valrhona Inspirations Yuzu, or Ivoire 35% feves

Instructions
 

  • This recipe is best made a day in advance.
  •  Pre line a 20cm cake tin with baking paper and set aside.
  • Toast pistachios in a pan over a gentle heat until lightly brown and slightly golden, remove from the pan and set aside on a plate to cool until required.
  • Chop the raspberry feves into smaller pieces, leaving some whole and intact to decorate the slice later.
  • Add rice bubbles to a medium sized mixing bowl, along with toasted pistachios and approx 2/3rd of the raspberry feves.
  •  Melt coconut oil in a saucepan over a gentle heat until liquid.
  • Add the yuzu or (Ivoire chocolate feves) to the coconut oil and stir until melted for approx 20 secs, allow chocolate to cool slightly before the next step.
  • Gently pour the melted chocolate over the rice bubble, pistachio and raspberry feve mixture. Stir quickly to combine the ingredients and press slice mixture into the prepared baking tin.
  • Whilst mixture is still warm, garnish with the reserved raspberry feves, pistachios and some extra rice bubbles on top.
  • Cover and place in the refrigerator overnight to allow the slice to set. Cut and slice into squares before serving.
Keyword Christmas, Dessert, No-baking, White Christmas

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Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.
Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.

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