Publicité
recipes
crushed blackberry syllabub
serves 4-6
300g/10oz ripe blackberries
75g/3oz caster sugar
finely grated rind and juice of
1 Using the beater on speed 3, crush the blackberries with the sugar and lemon zest until you
have knobbly, runny mush. Beat in the lemon juice and the cream.
2 Change the beater to a whisk and on speed 5, whisk the mixture, adding the brandy when
its beginning to thicken. Carry on whisking until thick and light, but still floppy.
3 Spoon into individual glasses. Either serve immediately or chill until ready to eat.
no bake lemon cheesecake
serves 6-8
175g (6oz) digestive biscuits
50g (2oz) butter
25g (1oz) Demerara sugar
350g (12oz) full fat soft cheese
1 Finely crush digestive biscuits in a bag with a rolling pin. Melt the butter in a pan and add
the Demerara sugar and biscuit crumbs and stir well to mix.
2 Turn biscuit mixture into 20cm (8inch) round spring-form cake tin and press firmly with a
spoon.
3 Using the whisk on speed 2, beat the soft cheese and sugar together, until smooth.
Gradually add lemon zest and juice and beat until well combined. Spoon into a separate
bowl.
4 Using the whisk on speed 5, whip the double cream until it forms soft peaks. Fold the
whipped cream into the cheese mixture.
5 Slowly pour cheese mixture into the cake tin so that it evenly covers biscuit bottom. Level
surface, cover and leave in refrigerator overnight until well chilled and set.
6 Loosen tin side from cheesecake and slide onto plate. Decorate with seasonal fresh fruit.
300ml (
1
⁄
pt) double cream
2
30ml (2tbsp) brandy
1
⁄
lemon
2
150g (5oz) caster sugar
grated rind and juice of 3 large lemons
450ml (
3
⁄
pt) double cream
4
Fresh seasonal fruit, to decorate
17
Publicité
