{"id":2165,"date":"2009-04-20T08:50:27","date_gmt":"2009-04-20T08:50:27","guid":{"rendered":"http:\/\/chopsybaby.com\/mag\/?p=2165"},"modified":"2018-07-02T13:57:31","modified_gmt":"2018-07-02T12:57:31","slug":"two-yummy-desserts-from-nairns","status":"publish","type":"post","link":"https:\/\/chopsybaby.com\/magazine\/two-yummy-desserts-from-nairns\/","title":{"rendered":"Two yummy desserts from Nairn&#039;s"},"content":{"rendered":"<p><strong>Plum and Ginger Crunch <\/strong><br \/>\nServes 4<\/p>\n<p>Preparation time 10-12 minutes<br \/>\nChilling time 30 minutes<\/p>\n<p><strong>Ingredients<br \/>\n<\/strong><br \/>\n10 nairn\u2019s Stem Ginger Oat Biscuits, crushed<br \/>\n25g\/1oz olive oil or low-fat spread, melted<br \/>\n4 ripe red plums, stoned and sliced<br \/>\n300g carton extra-light cream cheese<br \/>\n5 tbsp low-fat natural yogurt<br \/>\n1 tbsp finely grated orange rind<br \/>\n1-2 tsp to taste, stem ginger syrup or clear honey<br \/>\n25g\/1oz stem ginger, finely chopped<br \/>\nextra slices of red plums or a sprig of redcurrants<br \/>\n1 tsp grated dark chocolate to decorate, optional<\/p>\n<p><strong>Method<\/strong><\/p>\n<p>1.\u00a0 Mix together the crushed biscuits and melted olive oil or low-fat spread until well combined.\u00a0 Spoon into 4 wine glasses or 150ml\/1\/4 pint individual dishes.\u00a0 Arrange the sliced plums on top.<\/p>\n<p>2.\u00a0 Beat the cream cheese, natural yogurt, orange rind and the stem ginger syrup or honey until blended. Stir in the chopped stem ginger.\u00a0 Spoon over the biscuit mixture.<\/p>\n<p>3.\u00a0 Chill for at least 30 minutes or until ready to serve.\u00a0 Decorate with the fruit and sprinkle with a little grated chocolate if using.\u00a0 Serve.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2164\" title=\"crunch\" src=\"http:\/\/chopsybaby.com\/magazine\/wp-content\/uploads\/2009\/04\/crunch.gif\" alt=\"crunch\" width=\"240\" height=\"275\" \/><\/p>\n<p><strong>Mixed Berry Charlotte <\/strong><br \/>\nServes 8<\/p>\n<p>Preparation time:\u00a0 15 minutes<br \/>\nChilling time: 3-4 hours<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p>450g\/1lb mixed berries, such as raspberries, blueberries and strawberries<br \/>\n450g\/1lb 0% fat fromage frais<br \/>\n225ml\/ 8 floz low-fat natural yogurt<br \/>\n1 tsp vanilla extract<br \/>\n1 tbsp clear honey, warmed<br \/>\n1 x 11g sachet gelatine<br \/>\n10 nairn\u2019s Mixed Berries Oat Biscuits<\/p>\n<p><strong>Method<\/strong><\/p>\n<p>1.Clean the fruits discarding any stalks and cutting any large fruits into small pieces.\u00a0 Reserve.\u00a0 Fill a 1.2 litre\/2 pint loaf tin with cold water discarding the water when ready to use.<\/p>\n<p>2.Place the fromage frais with the yogurt, vanilla extract and clear honey in a bowl and stir until smooth.<\/p>\n<p>3.Pour 40ml\/1\u00bd fl oz of almost boiling water into a heat proof bowl. Sprinkle over the gelatine then stir until the gelatine has thoroughly dissolved. Pour in a thin steady stream into the fromage frais mixture, stirring throughout.<\/p>\n<p>4.Add half the cleaned berries to the mixture, stir lightly then spoon into the empty loaf tin. Place in the refrigerator and leave for at least 4 hours or until set.<\/p>\n<p>5.\u00a0\u00a0 When ready to serve. Dip the base of the tin into a bowl of boiling water for 30 seconds. Run a round bladed knife all round the edge. Invert onto a serving plate. Gently press the biscuits into the sides of the Charlotte, cutting to fit as necessary. Spoon the reserved mixed berries on top and serve.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2166\" title=\"charlotte\" src=\"http:\/\/chopsybaby.com\/magazine\/wp-content\/uploads\/2009\/04\/charlotte.gif\" alt=\"charlotte\" width=\"235\" height=\"260\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Plum and Ginger Crunch Serves 4 Preparation time 10-12 minutes Chilling time 30 minutes Ingredients 10 nairn\u2019s Stem Ginger Oat<\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"colormag_page_container_layout":"default_layout","colormag_page_sidebar_layout":"default_layout","footnotes":""},"categories":[6],"tags":[],"class_list":["post-2165","post","type-post","status-publish","format-standard","hentry","category-bristol-news"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Two yummy desserts from Nairn&#039;s - 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