Chocolate Citrus Slushy Food

CHOCOLATE CITRUS BISCOTTI

Steps:

• Preheat the oven to 325 degrees F.
• Line a large baking sheet with parchment paper. Stir the flour, cornmeal, baking powder, and salt in a large bowl. Using an electric mixer, beat the eggs and sugar in another large bowl until pale yellow and fluffy, about 3 minutes. Add the orange and lemon zests to the dry ingredients. Add the flour mixture to the eggs and sugar and beat just until blended (the dough will be soft and sticky). Let stand for 5 minutes.
• Using a rubber spatula, transfer the dough to the prepared baking sheet, forming two mounds spaced evenly apart. Moisten your hands with water and shape the dough into two 11 by 4-inch logs. Bake until lightly brown, about 35 minutes. Cool the logs for 5 minutes. Using a serrated knife, cut the logs crosswise into 1/2-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the biscotti are pale and golden, about 25 minutes. Cool the biscotti on the baking sheet for 5 minutes. Using a metal spatula, transfer the biscotti to a rack and cool completely.
• Melt the chocolate chips in the microwave, stirring every 20 seconds, about 1 1/2 minutes total. Dip 1 cut side of each biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti, chocolate side up, on the baking sheet. Refrigerate until the chocolate is firm, about 35 minutes. Dip a pastry brush in the cocoa, then lightly brush the cocoa over the chocolate on each biscotti.
• The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

MILK CHOCOLATE POTS WITH CITRUS SHORTBREAD

Steps:

• Put the chocolate in a heatproof bowl. Heat the cream in a saucepan until it just boils, then pour it over the chocolate. Stir until smooth, then beat in the egg yolks. Tip the mixture into a jug, then pour into four individual pots and put in the fridge to set for at least 2 hrs.
• Meanwhile, put the flour, orange zest and butter in a large bowl and rub together until it resembles fine breadcrumbs. Add the sugar and egg yolk, mix gently and bring the biscuit dough together with your hands. Roll the shortbread out on a lightly floured surface until 1cm thick, then transfer to a baking tray lined with baking parchment. Leave to rest for 10 mins in the fridge.
• Heat oven to 160C/140C fan/ gas 3. Bake for 23-25 mins until golden brown, then sprinkle with sugar. While still warm, cut into eight x 2cm biscuits, trimming off any excess, and leave to cool.
• When ready to eat, whip the cream to soft peaks, then spoon on top of the chocolate pots. Serve with the shortbreads on the side.

CITRUS BLUEBERRY SLUSH

Steps:

• In a blender, combine orange juice concentrate, water, blueberries and ice cubes. Blend until slushy. Pour into glasses and serve.

EASY CITRUS SLUSH

Steps:

• In a large container, dissolve sugar and gelatins in boiling water. Stir in the pineapple juice concentrate, lemon juice, drink mix and cold water. If desired, divide among smaller containers. Cover and freeze, stirring several times., Remove from freezer at least 1 hour before serving. Stir until mixture becomes slushy. Just before serving, place 9 cups slush mixture in a punch bowl; stir in 1 liter ginger ale. Repeat with remaining slush and ginger ale. If desired, garnish with lime slices.

CRANBERRY CITRUS VODKA SLUSH

Steps:

• In a plastic container with a lid (or a pitcher with a lid), combine all ingredients.
• Seal and place in the freezer until frozen solid.
• Take out of freezer and let thaw.
• Drink when it has thawed and is slushy.
• Or put in blender and blend until slushy.
• Garnish with fresh cranberries, zest of a lime or an orange slice.

CHOCOLATE SLUSH

Steps:

• Put milk through cocoa in a medium saucepan, cook on medium heat, stirring constantly until the mixture comes to a slow boil and sugar is dissolved Lower heat and simmer about 2 minutes, stirring mixture a few times (watching for burn/ boil over), stir in vanilla- set aside to cool Pour cooled mixture into a freezer safe covered container and freeze.
• Place frozen mixture in a blender, blend to a slush.
• Freeze any leftover portion.
• Note: I use my coffee grinder to get a finer grind of the sugar, not powdered, just a fine grind.