SWEETER BY THE DOZEN

MAKE THESE NO-BAKE MINI CHEESE­CAKES A DAY IN AD­VANCE THEN STORE IN THE FRIDGE UN­TIL YOU’RE READY TO EN­TER­TAIN

The Gold Coast Bulletin - Gold Coast Eye - - FOOD - TASTE. CO M. AU WORDS: TRACY RUTHER­FORD PHOTO: NIGEL LOUGH

MINI BERRY CHEESE­CAKES Makes: 12 IN­GRE­DI­ENTS

120g Arnott’s Granita bis­cuits 50g but­ter, melted, cooled 125g blue­ber­ries, plus ex­tra, to serve 125g rasp­ber­ries, plus ex­tra, to serve 375g cream cheese, chopped, at room tem­per­a­ture 125ml (1/2 cup) thick­ened cream 110g (1/2 cup) caster su­gar, plus 2 tbsp ex­tra 1 tsp vanilla ex­tract 2 1/2 tsp gela­tine pow­der Mint leaves, to serve Ed­i­ble flow­ers (op­tional), to serve Pis­ta­chios, finely chopped, to serve

METHOD

Cut 12 strips of bak­ing pa­per, about 2cm wide and 15cm long. Spray a 12hole, 80ml (1/3-cup) ca­pac­ity muf­fin pan lightly with oil, and lay a strip of pa­per into each, with the ends ex­tend­ing above the sides. Process the bis­cuits in a food pro­ces­sor un­til coarsely crushed. Add the but­ter and process un­til well com­bined. Di­vide the mix­ture evenly among the muf­fin holes and use the base of a glass to press in firmly. Place the pan in the fridge to chill un­til re­quired. Place the blue­ber­ries in a small saucepan over low heat. Use a potato masher to gen­tly crush and sprin­kle with 1 tbsp ex­tra su­gar. Cook, stir­ring, for about 3 min­utes or un­til the juices re­lease, the mix­ture is pulpy and the su­gar is dis­solved. Strain the liq­uid into a heat­proof bowl. Set aside to cool. Clean pan. Re­peat process with rasp­ber­ries and 1 tbsp ex­tra su­gar. Use elec­tric beat­ers to beat the cream cheese and re­main­ing 1/2 cup su­gar in a bowl un­til smooth. Beat in cream and vanilla. Place 2 tbsp water in a small mi­crowave-safe bowl. Sprin­kle with 2 tsp gela­tine. Set aside for 2 min­utes to soften. Mi­crowave on high for 20 sec­onds, un­til hot. Whisk with a fork to dis­solve the gela­tine. Cool slightly, then add to cream cheese mix­ture and beat briefly to com­bine. Di­vide among three bowls. Place 2 tsp water in a mi­crowave-safe bowl and sprin­kle with the re­main­ing 1/2 tsp gela­tine. Dis­solve as be­fore. Whisk the blue­berry juice into one bowl of cream mix­ture and mix in half the gela­tine mix­ture. Re­peat with rasp­berry mix­ture and re­main­ing gela­tine in an­other bowl of cream cheese. Di­vide the vanilla cream cheese mix­ture among the bis­cuit bases, spread­ing out with a spoon. Care­fully top with a layer of blue­berry mix­ture and then rasp­berry mix­ture. Place in the fridge for 2 hours 30 min­utes un­til set. Use the pa­per to lift out on to a serv­ing plat­ter. Top with the berries, halv­ing some of the blue­ber­ries; the mint leaves; the ed­i­ble flow­ers, if you like; and the pis­ta­chios.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.