The meringues can be stored in an airtight container for a week prior to assembly.
For the gingerbreadin a mixer bowl with the paddle attachment add in the flour, caster sugar, gingerbread spice, honey and butter. Mix with the paddle attachment until combined. Dissolve the bicarbonate of soda in the hot water and add it to the mixture, continuing to mix until all of the ingredients are incorporated and it comes together as a dough.
For the royal icingplace the egg whites in a bowl and mix through the sieved icing Cd love metal ouvir online dating. If needed adjust the icing by adding more egg white or icing sugar until you have a firm piping consistency.
Royal icing sets very hard very quickly, so keep it covered and in the fridge when you are not using it. When ready to use, place the icing in a piping bag with a small round tip. Pipe the prepared royal icing onto the biscuits and set aside to set. In a medium saucepan bring the water and the sugar to a boil to make a syrup.
Add the pre-soaked gelatine, citric acid and lastly the apple juice. Deposit 30g into each cup. In a large bowl mix the oats, Cd love metal ouvir online dating, cashews, coconut and sugar until combine. Warm the honey with the oil and pour over the oat mixture. Remove from the oven and stir through the dried fruits. Store in airtight container. Deposit 15g per cup. Whip the cream with the sugar and vanilla until medium peaks. Fold thought the yoghurt. Deposit 35g of the mousse on top of the granola.
For the shortbreadcombine sifted flour and butter to form a crumb. It is important that you do not over mix at this stage. Combine sugar, water and egg and add to the crumb mixture combine until smooth dough is formed without excessive mixing. Melt brown sugar in a pan with the orange juice and add in the diced mango and pineapple. Then add in the gingerbread spice. To assembleroll the prepared shortbread pastry to a thickness of 3mm and cut 30 x 80mm discs for the base.
Line individual tart moulds 60mm in diameter and height 23mm, with the pastry and fill with the cooled fruit mince. Place the cut pastry disc directly on top of the fruit mince and press the edges to remove the excess pastry. Roll additional pastry or keep your offcuts flat and roll out to a 2mm thickness, and with a holly cutter cut three holly leaves per tart.
Using a brush place a small amount of water on top of the tart to adhere each holly leaf. Create three small holly berries per tart with the left over pastry and place in the middle of the tart. Remove from the mould while they are still warm. Store in an airtight container at room temperature.
Temper the dark chocolate by melting it in a plastic bowl on high in the microwave for 30 seconds at a time until you have half liquid chocolate and half solid chocolate. If you "Cd love metal ouvir online dating" some stubborn pieces of unmelted chocolate, gently melt them for a few seconds with a hair dryer. Use a silicon ring or silicon doughnut mould and place all the fruit and nuts in the base.
Trace 6 circles in graduating sizes onto a piece of baking paper that fits your tray 12, 10, 8, 6, 4 and 2cm.
Turn the baking paper over and place it on the tray. Sift cornflour and icing sugar together. Whisk the egg whites with the cream of tartar until you reach a Cd love metal ouvir online dating peak and gradually add in the caster sugar, whisking for a minute to dissolve the sugar. Remove from the mixer and fold through cornflour and icing sugar mixture. Place an 8mmmm piping tube in a piping bag and pipe discs using the marked circles as a guide.
With the remaining meringue mixture, pipe individual meringue kisses with one quarter of the mixture onto a lined flat tray with a 10mm piping tube. Add a small amount of green colour to create a pastel green finish and pipe one third of the remaining mixture into kisses. Add additional green colour and pipe half into kisses, once again add more colour to the remaining meringue and pipe into kisses. Bake for approximately 1 hour and 30 minutes or until the meringue is crunchy.
Melt the milk chocolate in the microwave in 30 second increments until it has melted. Fold a small amount of the cream through the chocolate and then add remaining cream.
Spread a layer of chocolate cream on top and layer the next disc. Continue this process with the discs layered with chocolate cream. Coat the outside with chocolate cream by piping it on or spreading it with a knife. Alternate the different coloured meringue kisses and place them on the outside, adhering them to the chocolate cream. This can be finished up to 5 hours in advance.
Roll out the dough to approximately 4mm thickness on a surface lightly dusted with flour. Cut the gingerbread shapes and pierce with a hole to allow for ribbon.
Place cut out shapes onto a lined tray. Thread with ribbon and tie with a bow. Green Apple Jelly Yield 10 cups at 30g per cup. Granola Yield cups at 15g per cup. Yoghurt Mousse Yield 15 with 35g in each cup. Allow to rest in the fridge and roll out once the dough has firmed up again. For the fillingdice the fresh and dried fruit to approximately 8mm. Cook on a high flame and add banana and the dried fruits.