Ingredients:
200g white chocolate, broken into pieces
200g Jordans Country Crisp with Strawberries
250g tub vegetarian mascarpone cheese
3 tbsp lemon curd
1 lemon, grated zest
200g strawberries, halved
method:
- Melt the chocolate in a large heatproof bowl, positioned over a saucepan of simmering water. Remove from the heat and stir in the Jordans Country Crisp, breaking up any large clusters with your fingertips. Make sure all the cereal is coated with chocolate.
- Spoon the mixture into two bun tins to make 15 cakes, levelling the tops with the back of a spoon. Chill in the fridge for about 25-30 minutes, until set.
- Meanwhile, mix together the mascarpone cheese, lemon curd and lemon zest. Fit a piping bag with a starshaped nozzle and spoon in the mixture. Keep chilled.
- Use a knife to ease the set chocolate bases from the bun tins. Pipe a star of lemon mixture on top of each one, and finish off with half a strawberry.
