BERRY CHEESECAKE IN A GLASS
This is a wonderful easy and quick pud and is excellent for entertaining as looks really impressive! We picked so many blackberries from around our fields back in late August, so it's a wonderful way to use them up and a really light pud!
TARTE DE AMENDOA - PORTUGUESE ALMOND TART
For the base:
125g unsalted butter, softened
200g sugar
2 eggs
Splash vanilla extract, or seeds scraped from 1/2 large plump vanilla bean
Pinch salt
200g Plain flour
Cream together butter and sugar. Beat in cream. Blend in almonds. Spread evenly over top of cooled baked cake. Bake for 20 minutes or until topping is bubbling and browned. Cool completely before serving, but serve at room temperature.
STRAWBERRY TRIFLE
This recipe was taken from the Good Food website.
350g Madeira cake good quality strawberry jam
Slice the cake and sandwich the slices together with jam. Cut into cubes. Sprinkle the sugar over the strawberries in a bowl.Divide the cake between 6 glasses and sprinkle a little liqueur over each. Spoon over the sliced strawberries and any juice and then top each with a layer of custard and a layer of cream. Decorate with strawberries.
CHOCOLATE MARBLED CHEESECAKE
For the base:
200g digestive biscuits
75g butter, melted
For the topping:
150g dark chocolate, roughly chopped
375g cream cheese
225g crème fraîche
85g caster sugar
3 eggs, lightly beaten
1 egg yolk
1 vanilla pod
white and dark chocolate shavings, to decorate (optional)
Preheat the oven to 140C/120C fan/gas 1. Line the base of a 20cm non-stick, springform cake tin with greaseproof paper.
For the base: tip the digestive biscuits into a food processor and blend to fine crumbs (alternatively, tip them into a plastic bag, seal and bash with a rolling pin). Mix well with the melted butter then tip into the prepared tin and press down to form an even base. Bake for 10 minutes then set aside to cool.
For the topping: while the base is cooling, melt the chocolate in a heatproof bowl set over a pan of barely simmering water (make sure the bowl doesn't come into direct contact with the water or the heat will be too fierce). When melted, set aside to cool slightly.
Place all of the remaining filling ingredients into a large mixing bowl with 2 tablespoons of cold water and beat together for 1-2 minutes until smooth. Pour half of the mixture into a clean mixing bowl and stir in the melted chocolate.
This is a wonderful easy and quick pud and is excellent for entertaining as looks really impressive! We picked so many blackberries from around our fields back in late August, so it's a wonderful way to use them up and a really light pud!
This recipe is ideal for 2 large glasses or 4 smaller ones, but depends how big you wish your dessert to be! You can use any type of berry that you wish, i.e. strawberries or raspberries.
150g blackberries, frozen or fresh
1 tbsp caster sugar
1 lemon, finely grated zest and juice
4 gingernut biscuits or similar
knob of butter, melted
2 tbsps icing sugar
125g mascarpone
125g creme fraiche
Toss the blackberries, caster sugar and 1 tbsp of the lemon juice into a small pan. Heat gently for 3-4 mins or until the berries start to burst, but not become too mushy. Leave to cool.
Meanwhile, mix toether the crushed biscuits and the melted butter. Spoon into the bottom of the glasses.
Using a hand whisk, mix together the mascarpone, creme fraiche, lemon juice and zest and icing sugar until quite a thick consistency is obtained. Divide the lemony cheese between the glasses. Just before serving top with the blackberries and the syrupy juices. If you wish for a sweeter syrup you can add some 'creme de cassis' to the blackberries!
Heat the oven to 350°F. Grease a 12-inch fluted tart pan with a removable bottom. Grease the hollows of the fluted edge especially well, as the topping part of the tart will stick.
For the base:
125g unsalted butter, softened
200g sugar
2 eggs
Splash vanilla extract, or seeds scraped from 1/2 large plump vanilla bean
Pinch salt
200g Plain flour
Cream together butter and sugar. Beat in eggs and vanilla. Blend in salt and flour. Spread evenly over bottom of tart pan. Bake for 20 minutes or until lightly browned. Let cool out of the oven for about 30 minutes. Increase oven temp to 400°.
For the topping:
125g unsalted butter, softened
60g cream
150g sugar
200g sliced almonds
Cream together butter and sugar. Beat in cream. Blend in almonds. Spread evenly over top of cooled baked cake. Bake for 20 minutes or until topping is bubbling and browned. Cool completely before serving, but serve at room temperature.STRAWBERRY TRIFLE
This recipe was taken from the Good Food website.
350g Madeira cake strawberry or raspberry liqueur, or crème de cassis
400g strawberries , sliced or halved
1 tbsp golden caster sugar
500g pot of good quality vanilla custard or you can do as I did and make your own
284ml pot double cream, lightly whipped - although as I can't get double cream I used a mixture of creme fluide and mascapone
Slice the cake and sandwich the slices together with jam. Cut into cubes. Sprinkle the sugar over the strawberries in a bowl.
CHOCOLATE MARBLED CHEESECAKE
For the base:
200g digestive biscuits
75g butter, melted
For the topping:
150g dark chocolate, roughly chopped
375g cream cheese
225g crème fraîche
85g caster sugar
3 eggs, lightly beaten
1 egg yolk
1 vanilla pod
white and dark chocolate shavings, to decorate (optional)
Preheat the oven to 140C/120C fan/gas 1. Line the base of a 20cm non-stick, springform cake tin with greaseproof paper.
For the base: tip the digestive biscuits into a food processor and blend to fine crumbs (alternatively, tip them into a plastic bag, seal and bash with a rolling pin). Mix well with the melted butter then tip into the prepared tin and press down to form an even base. Bake for 10 minutes then set aside to cool.
For the topping: while the base is cooling, melt the chocolate in a heatproof bowl set over a pan of barely simmering water (make sure the bowl doesn't come into direct contact with the water or the heat will be too fierce). When melted, set aside to cool slightly.
Place all of the remaining filling ingredients into a large mixing bowl with 2 tablespoons of cold water and beat together for 1-2 minutes until smooth. Pour half of the mixture into a clean mixing bowl and stir in the melted chocolate. Place alternate spoonfuls of white and dark topping onto the biscuit base then swirl a palette knife lightly through the topping to create a marble pattern.
Place the tin on a baking sheet and bake for 50 minutes, or until set but still with a slight wobble to the mixture (the cheesecake will set as it cools). Turn off the oven, open the door and leave the cheesecake in the oven until completely cool (this should stop cracks appearing on the top).
When completely cooled, transfer to the fridge to chill for at least 1 hour, or until ready to serve. Decorate with white and dark chocolate flakes, if using.
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