Can you imagine the potential for success as soon as you make yourself worthy of that same energy and commitment?
I now apply the same determination and creativity to my recipes – because I’m worth it.
Mini-desserts have become a craze and one to be applauded. Each and every mini dessert is its own unique statement – its own tiny piece of magic. I applaud the idea that less is more and I am delighted to apply myself to every one of them despite the fact that they are small and labour intensive. We are all worthy of being labour intensive!
I wanted to create a recipe with a surprise element to compliment the soft fillings. When I hit on the idea to use wonton pastry wrappers as the base, my heart rate increased and excitement tingled up from my toes. The tip to prevent the wonton pastry from getting soggy is to scatter a thin layer of cookie crumbs over the base and then spoon in the fillings. These work beautifully as mini lemon meringue tarts, bread pudding, Creme Brule, vanilla cream and even ice cream. If using fruit to decorate brush them with a thin glaze of heated jam.