Recipe Created by NSW Regional National Finalists George Mirosevich & Liam Gray
Spiced Roasted White Chocolate Parfait, Sesame and Orange Biscuit with Pear and Sour Honey
- 4 portions
Ingredients
- 375g NESTLÉ Docello Snowcap, melted
- 2 tbsp vegetable oil
- yellow food colouring
- 250g cream filled chocolate biscuits (Arnott’s Delta Creams)
- 80 orange star decorations
- 40 yellow star decorations
- Black food gel pen
Directions
1. Grease and line two trays with baking paper.
2. In a large bowl combine melted NESTLÉ Docello Snowcap and vegetable oil. Tint choc mixture until it turns yellow.
3. Using two forks; carefully dip and coat biscuits, shaking off any excess, and place onto prepared tray. Working quickly, using picture as a quide; place 2 orange star decorations to make feet, and 4 yellow star decorations to make arms; set aside until firm.
4. Using the black food gel pen; draw on eyes. Serve.
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