Lychee chocolate petit fours
Makes 6
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40g milk chocolate
4 drops lychee extract
1 tbsp freeze-dried strawberries pieces
edible gold spray
baking paper
Line an oven tray with baking paper. Break the chocolate up into pieces and put in a microwaveable bowl. Microwave for 1 min and 30 seconds, or until you can stir the chocolate smooth. Stir in the lychee extract.
Spoon six teaspoonful mounds the chocolate mixture onto the oven tray, and top each with a pinch of freeze-dried strawberries pieces. Chill for 30 mins, or until set, then spray each chocolate with the edible gold spray before serving.
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Plum vodka
Makes 1 litre
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400g plums, stoned and halved
200g caster sugar
1 litre vodka
a 1.5 litre fermenting jar
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Place the plums in the fermenting jar and add the sugar. Place the lid on the jar and shake until the plums are covered in sugar. Pour in the vodka and secure the lid tightly. Shake again. Leave at room temperature for 1 day, then transfer to the fridge.
Shake every day for a week, then strain the vodka into a sterilised bottle and seal. Keep in the fridge once opened and drink within two months.
