Maggie Beer's Lemon Tart
For freshness at the end of a meal, this tart, inspired by Sydney chef Tony Bilson’s recipe, never f...
3 scoops ice cream
2 Tbs maple syrup
200 ml (5fl oz) milk
2 teaspoon strawberry syrup
1 chocolate rimmed glass
1 long straw
1 cinnamon donut
1 small syrup syringe
2 tsp maple syrup
Pink whipped cream
8 strawberries and cream candies
1 stem of fresh mint
Small handful dessicated coconut
Icing sugar, sifted
Place all the ingredients in a blender and mix until well combined.
Before pouring the mixture into the glass, create a chocolate rim around the top of the glass and coat with dessicated coconut.
Pour in the blended mixture until it reaches the bottom of the rim.
Place straw at the back, left of the glass.
Place the donut on the rim of jar, layer the pikelet on top and cover the top of the pikelet with whipped cream.
Fill the syrup syringe with maple syrup and place the syringe in the middle of the glass poking into the pikelet.
Top the pikelet with mint leaves.
Place the strawberries and cream candies on the rim of the cream creating on top.
Sprinkle the glass with icing sugar.
Serve immediately and enjoy!