I'm not sure what I'm going to actually put in this blog but for now I've got a couple of recipes that I need to put in a safe place. They may even be of use to someone other than me!
This recipe is my adaption of one in Annabel Karmel's "New Complete Baby and Toddler Meal Planner". They're a very grown up dessert to have come from a children's cookbook and I'm going to make them next time I do a buffet.
Makes 12
8 digestive biscuits
75g butter
250g marscapone cheese
1/2 jar lime curd (lemon curd works too)
Juice of half a lime (Or a lemon)
125ml double cream
12 raspberries (optional)
You also need a mince pie tin and 12 paper cases
- Crush the digestive biscuits to a fine crumb (I put them in a bag and bash them with a rolling pin)
- Melt the butter (30 seconds in the microwave does the trick) and mix it into the biscuit crumbs.
- Put the paper cases into the mince pie tin and divide the crumbs evenly between them. Press down firmly with the back of a spoon.
- Put the cheesecake bases into the fridge to chill
- Put the marscapone, lime curd and the lime juice into a bowl and mix thoroughly
- Whisk the cream to the soft peak stage and then fold the cream into the cheese mixture
- Divide the mixture evenly between the cheesecakes and top each one with a raspberry
- Leave the cheesecakes in the fridge for at least an hour to set. Overnight works best.
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