Cuisine Chez Manique

Ingredients 1 pkt Marie biscuits/petit Beurre a little milk Fudge Frosting Method I took a silicon mould and spread a little of the fudge frosting at the bottom of the mould and on the sides. Tap the mould on the counter so that the fudge fills the crevices/ridges - I then put the mould in the freezer for around 15 minutes till I started on the biscuits. Silicon Mould Biscuits soaked in milk Fudge frosting I then took out the mould from the freezer. I took a dish and poured

Ingredients 1 fresh mango 1 pkt Jelly 2 tsp Gelatin powder or 6 g (3 sheets leaf Gelatin) 250 ml Boiling water less than 250 iced water Method Wash peel and slice cubes of Mango, keep aside. Make a Jelly as instructed on the packet. Put the gelatin in a bowl and add a little boiling water and mix or soak the sheets in cold water squeeze out and add to hot jelly mix. Add this to the hot Jelly and mix well. Mango washed Mango peeled and cubed Mango cubes placed in dish Place th

Ingredients 1/2 cup sugar 1/4 cup cocoa powder 3/4 tbsp instant coffee powder 1 1/2 cups milk 1 1/2 tbsp gelatin 1/4 cup water Method Dissolve gelatin in water keep aside, in another larger bowl mix together the sugar, cocoa and coffee instant. Warm milk till almost boiling. Ingredients Chocolate mixed and Gelatin kept to bloom warming Milk Then add boiling milk a little at a time to the bowl of chocolate and mix well, then add gelatin and mix. Now strain into a jug and p

Ingredients 1 cup whole milk 2/3 cup heavy cream 1 tbsp unsalted butter 3 tbsp cornstarch 2 tbsp cocoa powder 1/3 cup sugar 1/2 tsp vanilla 1/4 tsp salt 180g total of Milk and Dark chocolate slabs Method Add all ingredients to a large nonstick saucepan. Break the chocolate into pieces. Place on the stove on low heat, and use a whisk to gently stir and cook the pudding until the butter and chocolate melts and all ingredients are combined. The lumpy look in the beginning will c

Ingredients 250 g Frozen or Fresh Raspberries 2 Tbsp Icing/Powdered Sugar 1 Fresh Egg white 1 pinch Salt 2 Tbsp Sugar 1 Fresh Yolk 125 ml Double Cream 50 g Raspberries Method Take a blender and puree the raspberries and the powdered sugar. Cover and store half of the puree in the refrigerator. Beat the egg white with the salt until stiff. Add the sugar and continue beating for approximately 1 minute until the egg white is glossy. Sir in the egg yolk. Ingredients Pureed Raspbe

Ingredients for the first layer 300 g Sponge fingers 400 g Raspberry/Strawberries 120 g icing sugar 10 g gelatine powder 100 ml water for the second laye r 300 g Sponge fingers for the next topping 80 g Vanilla pudding mix 800 g sugar 1 litre milk 80 g butter 4 ml Vanilla essence for the final topping 120 g dark chocolate 20 ml vegetable oil Method Take a square tin, spring form pan - I used a round one as that is what I have over here!! I cut a piece of baking paper into a

Side view Ingredients 400g Strawberries 15g Gelatine powder 25 ml water (add more if not liquid) 500 ml whipping cream 130g Icing sugar...

My mother Angela Wijetunge's recipe Ingredients 482 ml milk (2 cups + 2 tbsp) 150 g cooking chocolate - I used dark 60 g butter 60 g...

Ingredients 1/2 cup butter 1 2/3 cups sugar 2 eggs 1 1/2 tsp vanilla extract 1 1/2 cups all-purpose flour 1 tsp baking soda 1 tsp salt 1...

Ingredients for the mould 500 g milk chocolate for the caramel 220 g sugar 200 g butter 120 g liquid cream 200 g Almond slithers/peanuts...