LEMON AND ELDERFLOWER CHILLED

DESSERT (vegan)
Serves 10-12
This dessert thinks it’s a cheesecake but without the cheese, dairy, gelatine and eggs.

For the base 90g Vegan digestive biscuits (about 9 biscuits)

60g Coconut Oil
½ tsp Chinese Five Spice

For the vegan filling
300g Strawberries (small fruits are the best)
400g Vegan Creamy (cream cheese)
200g Icing Sugar
Zest and juice of 2 large lemons
300ml Non-Dairy milk
3 Vege Gel Sachets
1 Jar Vegan Lemon Curd

For the glaze 140ml Cold Water

4 tbsp elderflower cordial (or lemon jelly if elderflower cordial
unavailable)
½ sachet of Vege gel
1 drop of yellow food colour (optional)
Extra strawberries

For the decoration Extra strawberries

Method Either replace the loose bottom of the tin with a cake board or line
with a piece of baking parchment.

In a small saucepan melt the coconut oil over a low heat then add
the five spice and biscuits which have been crushed to a fine crumb
using either in a food processor or in a large plastic bag with a rolling
pin. Mix well then transfer the moist crumbs to the prepared tin and
smooth out with an angled palette knife or the back of a spoon. Pop
into the fridge to firm up.

Once firm line the sides of the tin with a strip of acetate or baking
parchment. Take the strawberries, cut them in half and set them cut
side facing outwards around the side of the tin.
Method (continued) To mix the vegan filling: Place the Vegan Creamy into a roomy mixing
bowl then add the sifted icing sugar and the zest and juice of the
lemons. Whisk well to combine making sure there are no lumps. In a
small saucepan place the milk and sprinkle over the Vege Gel. Mix well
until all the lumps have dissolved then place over the heat and bring
to the boil. Allow to bubble for a few minutes then spoon over 2-3
tbsp of the creamy mix, transfer to a large mixing jug and stir well.

Add a spoonful of the creamy mix to the milk mix, one large spoonful
at a time, stirring well between each addition. Finally, stir through
the lemon curd using a whisk and pour everything into the prepared
tin. Transfer to the fridge and leave to set for at least 3 hours but
preferably overnight.

Once completely set then make the glaze.

Pour the water and elderflower cordial into a small saucepan and add
the vege gel. Bring to the boil then remove from the heat and stir
from time to time until the liquid cools and thickens.

Once the gel has reached a cool yet still pouring consistency it can
be spooned over the set dessert. The thinnest of glaze only is required
and probably some of the jelly will not be required.

Pop the dessert back into the fridge until the glaze has set then
decorate with more strawberries.