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Published by Magda Gaina

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Published by: Magda Gaina on Dec 04, 2011
Copyright:Attribution Non-commercial


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Baileys and chocolate cheesecake
The smooth, creamy liqueur gives this celebration cheesecake the wow factor. Top withgrated chocolate and a dusting of cocoa.
100g/3½oz  butter 
250g/8¾oz digestive biscuits, crushed
600g/1lb 5oz Philadelphiacream cheese
25ml/1fl oz Baileys
100ml/3½ozicing sugar 
300ml/10½ozdouble cream, whipped
100g/3½oz grated chocolate
To garnish
200ml/7¼ozdouble cream, whipped
cocoa powder , to dust
Preparation method
1.Melt the butter in a pan and add the crushed digestive biscuits. Mix well until the biscuits have absorbed all the butter.2.Remove from the heat and press into the bottom of a lined 18cm/7in springform tin.Place in the refrigerator and allow to set for one hour.3.Meanwhile, prepare the filling. Lightly whip the cream cheese then beat in the Bailey'sand icing sugar. Fold in the whipped cream and grated chocolate. When smooth,spoon evenly onto the biscuits.4.Refrigerate and allow to set for a further two hours. Once set, remove and decoratewith whipped cream and cocoa powder dusted over the top. Serve.
A stunning centrepiece for any party. Fill with your favourite fruit: raspberries, kiwi, mangoor passion fruit.
6 free-rangeegg whites
 pinch salt
For the filling
600ml/20fl oz double cream, whipped until soft peaks form when the whisk is removed
250g/9oz strawberries, hulled
crystallised flowers, to decorate (see Top recipe tip below)
icing sugar , for dusting
Preparation method
1.Preheat the oven to 180C/350F/Gas 4.2.Draw two 20cm/8in circles and a 15cm/6in circle on greaseproof paper and place ontothree separate baking trays.3.Whisk the egg whites and salt in a large clean dry bowl until they form soft peakswhen the whisk is removed. Slowly whisk in the sugar and continue to whisk until theegg whites are stiff and glossy. Whisk in the cornflour and vinegar.4.Spoon one-third of the mixture onto one of the 20cm/8in circles. Spoon another thirdonto the other 20cm/8in circle.5.Spoon half of the remaining mixture onto the 15cm/6in circle. Pipe the remainingmeringue around the edge of the 15cm/6in circle in a crown shape.6.Reduce the oven to 140C/275F/Gas 1 and bake the meringues for 1-1¼ hours, or untilthe meringue is crisp outside, but feels soft yet set inside. (If you notice that thedifferent meringues are not cooking evenly, swap the shelves.) Switch off the ovenand leave the meringue to cool down in the oven.7.To assemble the pavlova, carefully peel the greaseproof paper off the bottom of themeringues. Place a 20cm/8in meringue onto a large, flat serving plate. Spread one-third of the double cream onto the meringue and top with some of the strawberries and blueberries. Top with the other 20cm/8in meringue. Spread another third of the creamonto the meringue and top with more strawberries and blueberries. Top with the15cm/6in meringue and fill with the remaining cream, strawberries and blueberries.Decorate with the crystallised flowers and dust with icing sugar.
Lemon cheesecake
This classic lemon cheesecake is a no-bake, make-ahead wonder. Enjoy a zingy lemon dessertin less than 30 minutes.
IngredientsFor the biscuit base
75g/3oz  butter , melted
1 tbsp clear honey
For the filling
700g/1½ lb mascarponecheese
2lemon, juice and zest
200g/7oz caster sugar , plus more to taste
mint, to garnish
For the sauce
450g frozen summer fruits, defrosted
icing sugar , to taste
Preparation method
1.Brush the bottom of a 23cm/9in springform cake tin with some of the melted butter and place a round of greaseproof paper in the base.2.Crush the biscuits and tip them into a bowl, add the melted butter and honey and stir until well combined.3.Tip the mixture into the bottom of the cake tin. Using the back of a spoon, gently pushthe crumbs from the centre outward, until smooth and level. This will form the base of the cheesecake. Chill in the fridge while making the filling.4.For the filling, mix the mascarpone cheese, lemon juice and zest and caster sugatogether in a bowl until well combined. Do not mix the mixture too much as this willcause it to split. Taste the mixture and add more sugar, to taste.5.Spoon the mixture into the tin on top of the chilled biscuit mixture and chill in thefridge for at least 2 hours.6.When ready to serve, either run a hot cloth or blowtorch round the outside of the tinand ease out the cheesecake.7.For the sauce, blend most of the fruits with some icing sugar (to taste) in a food processor until smooth. Pass the sauce through a sieve.

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