Vincent
Chef’s Corner
We held another menu tasting session this Spring, thank you to the residents for your valuable feedback. Vincent designs the menu based on nutrition and resident preferences. Here is a popular favourite seasonal treat.
Rum Balls serves 10 Ingredients 250g Scotch Finger Biscuits (finely crushed) 250g Chocolate Ripple biscuits (finely crushed) 1/3 cup cocoa (sifted) 1 can (395g) sweetened condensed milk
¼ cup rum (or to taste) 1 cup shredded coconut
Method 1. Combine crushed biscuits, cocos, condensed milk and rum in a large bowl. Place in fridge to chill. 2. Roll level tablespoon of mixture into balls and then roll in coconut to coat. Place in single layer on baking paper-lined tray and place in fridge for 30 minutes to firm prior to serving. 3. Enjoy with eggnog (optional)
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