Gingerbread grazing platter recipe

This easy dessert platter is loaded behind ginger flavours (like our ginger toffee apples), making it the solution treat for Christmas entertaining.

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It is practicable to replicate this on your oven for a couple of minutes for a infrequent sandwich cure

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To get started past this particular recipe, we have to prepare a few ingredients. You can have Gingerbread grazing platter recipe using 19 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Gingerbread grazing platter recipe:

1. Chocolate-covered ginger
2. Chocolate wafer rolls
3. Small gingerbread men biscuits
4. Ginger shortbread
5. Red and green grapes
6. Ginger kisses
7. Buderim Ginger Bears
8. 185ml (3/4 cup) milk
9. 150ml thickened cream, help 150ml, extra, whipped to unmodified peaks
10. 3 egg yolks
11. 2 tbsp caster sugar
12. 1 tbsp cornflour
13. 1 tbsp brandy
14. 1 tsp vanilla bean paste
15. 8 small red apples, washed, dried
16. 55g (1/3 cup) pistachio kernels, finely chopped
17. 2 tbsp uncrystallised ginger, finely chopped
18. 645g (3 cups) caster sugar
19. 3/4 tsp red food colouring

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Instructions to make Gingerbread grazing platter recipe:

1. To make the brandy custard cream, pour milk and cream into a saucepan and bring to a simmer exceeding medium-low heat.
2. Meanwhile, use a balloon stir toss around to advocate the egg yolks, sugar and cornflour in a heatproof bowl for 1 minute or until feeble and creamy.
3. Gradually pour the hot milk blend into the bowl, whisking constantly, until combined. Wash the pan subsequently next return the union to the pan.
4. Place the pan higher than medium heat and cook, stirring constantly, for 3 minutes or until the merger thickens. separate from heat then whisk in the brandy and vanilla. Transfer to a heatproof bowl and cover the surface following plastic wrap. Place in the fridge for 4 hours or overnight to chill. Just early serving, fold through further cream and spoon into a small serving bowl.
5. To make the ginger pistachio toffee apples, line a baking tray once foil then lightly grease the foil. enlarge a small bamboo skewer or popsicle fasten pin into each apple. tote up the pistachio and ginger in a small bowl. Use clean hands to mixture combination until without difficulty combined.
6. Combine the sugar and 185ml (3/4 cup) water in a saucepan. trouble beyond low heat, brushing beside side of pan in the same way as a wet pastry brush to prevent sugar crystals forming, until sugar has vis-а-vis dissolved. buildup heat to medium-high and simmer for 15 minutes or until the union reaches 150°C as regards a cooks thermometer (hard crack stage). separate from heat after that ensue the food colouring. Swirl gently to include subsequently next set aside until the bubbles subside.
7. Dip an apple in the toffee, allowing the excess to drip off. hastily dip in the pistachio merger later transfer to prepared tray. Repeat subsequently the long-lasting apples, toffee and pistachio mixture. Set aside for 15 minutes to cool and set.
8. Assemble the brandy custard cream, ginger pistachio toffee apples and the long-lasting ingredients in small bowls approaching a large platter or board and serve.

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