Spread Christmas cheer throughout your kitchen and beyond – pleasing even the fussiest of friends and family – by whipping up this delicious edible gift.

Recipes & Styling Natalie Homan | Photographs Brendan Homan

White Christmas Rocky Road
makes 5 bars or 20 squares

500g good quality white chocolate
2 cups puffed rice
½ cup pistachio kernels
200g Turkish delight
½ cup freeze dried raspberries
½ cup desiccated coconut
¼ cup edible rose petals

Preheat oven to 150C and line a 20cmx20cm tray with baking paper. For vibrant green pistachios, pour boiling water over the nuts and allow to stand for 3 minutes. Strain and rub off the skins. Roast the nuts for 12 minutes. Allow to cool slightly before roughly chopping. Place in a large bowl, setting aside a little to garnish. Chop the Turkish delight into small pieces and add to the bowl. Add the puffed rice, raspberries (setting aside a little to garnish) and coconut. Melt the white chocolate and pour over the ingredients in the bowl and mix well to combine. Transfer the mixture to the baking tray and smooth out the surface with a spatula. Garnish with rose petals and the remaining pistachios and raspberries. Allow to set for at least 2 hours before portioning and storing in an airtight container.

 

This article first appeared in the December 2022 issue of SALIFE magazine.