185 g (6 oz) cream cheese
finely grated rind of 1 small lemon
3 tablespoons double (thick) cream
1 teacake
2 kiwi fruit, peeled and thinly sliced
10 blanched almonds, toasted, and 2 maraschino cherries, halved, to decorate
finely grated rind of 1 small lemon
3 tablespoons double (thick) cream
1 teacake
2 kiwi fruit, peeled and thinly sliced
10 blanched almonds, toasted, and 2 maraschino cherries, halved, to decorate
method
1. In a bowl, mix cream cheese with lemon rind and cream.
2. Split and toast teacake halves until lightly golden. Allow to cool, standing upright.
3. Spread teacake halves with two-thirds of cream cheese mixture.
4. Transfer remaining mixture to a piping bag fitted with a large star nozzle and reserve for decoration.
5. Arrange overlapping slices of kiwi fruit on top of cheese mixture, reserving 2 slices for decoration.
6. Pipe reserved cream cheese mixture in a rosette in centre of each teacake.
7. Cut reserved slices of kiwi fruit from one side through to centre and arrange in a twist on top of cheese.
8. Stud cheese with toasted almonds and decorate each side of kiwi fruit twist with maraschino cherry halves.
2. Split and toast teacake halves until lightly golden. Allow to cool, standing upright.
3. Spread teacake halves with two-thirds of cream cheese mixture.
4. Transfer remaining mixture to a piping bag fitted with a large star nozzle and reserve for decoration.
5. Arrange overlapping slices of kiwi fruit on top of cheese mixture, reserving 2 slices for decoration.
6. Pipe reserved cream cheese mixture in a rosette in centre of each teacake.
7. Cut reserved slices of kiwi fruit from one side through to centre and arrange in a twist on top of cheese.
8. Stud cheese with toasted almonds and decorate each side of kiwi fruit twist with maraschino cherry halves.
serving amount
makes 2
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