Cold Dessert recipes

• ¾ cup unsweetened coconut water
• Juice of one large lemon, about ¼ cup
• 1 heaped tablespoon Chelsea Maple Flavoured Syrup
• A small handful of fresh mint leaves
• ¼ lemon, finely sliced

• 200g peeled and deseeded rockmelon, roughly chopped
• 1½ cups low-fat plain yoghurt
• ¼ cup Chelsea Icing Sugar, sifted

• 3 cups loose clean snow or shaved ice
• 2 tablespoons milk
• ¼ cup Chelsea White Sugar
• 1 teaspoon vanilla extract

• 4 Small Individual Brioches, Cupcakes or Muffins
• 3 Tablespoons Tia Maria or any Coffee Liqueur
• 4 Large Scoops Vanilla Ice Cream

SUGAR PAPER

• ⅓ Cup Chelsea Raw Sugar
• ⅓ Cup Chelsea Caster Sugar
• 3 Tablespoons Chelsea Demerara Sugar

• 2 Tablespoons Chelsea Raw Sugar
• 1 ½ Tablespoons Polyunsaturated Margarine
• ½ Cup Toasted Muesli
• 2 Tablespoons Walnuts, chopped
• 1 Tablespoons Shredded Coconut
• 4 Large Scoops Vanilla Ice Cream
• 1 x 425g Can Plums, pitted

• ½ cup Chelsea Raw Sugar
• 1 cup water
• 2 tbs fresh mint leaves
• 2 cups chopped pineapple
• Finely grated rind of ½ lime
• 2 tsp lime juice

• 30g Butter
• ½ Cup Chelsea Raw Sugar
• ¼ Teaspoon Ground Nutmeg
• ¼ Teaspoon Ground Cinnamon
• 425g Canned Apple Slices
• ½ Cup chopped Walnuts
• 6 Large Scoops Vanilla Ice Cream

• 3 tablespoons freeze dried coffee granules
• 2 tablespoons Chelsea Soft Brown Sugar
• 1 tablespoon boiling water
• 60g dark chocolate, melted
• 300ml prepared vanilla custard
• 300 ml cream
• 1 Flake chocolate bar, crumbled

• 2 ½ cups (700g) thick Greek-style yoghurt
• 2 ½ cups (700g) coconut yoghurt
• 600ml thickened cream
• 3 cups (360g) Chelsea Icing Sugar, sifted
• ½ cup (45g) cacao powder 

Lamington crumb

• ½ cup (125ml) Chelsea Easy Pour Maple Flavoured Syrup
• 2 tbs cacao powder
• 100g sponge fingers
• 1 cup (70g) shredded coconut

• 150 g fresh or thawed frozen raspberries
• 1 tbsp Chelsea Icing Sugar
• 4 x 55g chocolate coated turkish delight bars
• 1 L vanilla ice-cream
• ½ cup(70g) coarsely chopped, roasted unsalted pistachios

Ice-Cream Filling

• 2L vanilla ice-cream, softened
• 120g chocolate coated turkish delight, finely chopped

Biscuits

• 250g butter, diced and softened
• 1 cup Chelsea Icing Sugar
• 2 cups plain flour
• ¼ cup cocoa
• 30g shelled pistachios, chopped

To Decorate

• 60g dark cooking chocolate, melted
• Chopped pistachio, extra
• Dried rose petals

• 1 cup Chelsea Raw Sugar
• 1 cup water
• ⅓ cup mint leaves
• 2.5kg seedless watermelon
• ⅓ cup lime juice

• 3 cups plain Greek low-fat yogurt
• 1 cup Chelsea Caster Sugar
• ¼ cup freshly squeezed lemon juice
• 2 teaspoons vanilla
• ⅛ teaspoon salt
• 2 tablespoons snipped fresh mint

• Additional to taste pistachio nuts, chocolate chips

• 1 cup Chelsea Icing Sugar
• Zest of 2 lemons
• 3 cups water
• 1½ cups freshly squeezed lemon juice
• 2 egg whites (from 50g eggs), lightly whisked
• Fresh mint leaves, to serve (optional)

• 6 egg whites, room temperature
• 1 cup Chelsea Caster Sugar
• ½ cup Chelsea Soft Brown Sugar
• 1 ½ tbs cornflour
• 1 ½ tsp white vinegar
• ½ tsp ground ginger
• ½ tsp cinnamon
• ¼ tsp cloves
• ¼ tsp cardamom

Salted Caramel

• 1 cup Chelsea Caster Sugar
• 120ml water
• ¾ cup thickened cream
• 2 tsp sea salt
• 250g cream cheese
• 250ml thickened cream
• ¼ cup Chelsea Icing Sugar 
• Crushed gingerbread biscuits

• 3 Egg Yolks
• ¾ Cup Chelsea White Sugar
• 2 ½ Cups Milk, heated
• 1 Teaspoon Vanilla
• 2 Cups Thickened Cream, whipped
• ½ Cup Rum
• ½ Cup Macadamia Nuts, chopped