COOK­IES AND CREAM TER­RINE

The Star Early Edition - - ANGELA DAY VERVE -

Serves 8-10 175g packet of cream-filled choco­late bis­cuits 80g but­ter, melted

CHEESE­CAKE LAYER 250g thick cream cheese 60ml cas­tor sugar 5ml vanilla ex­tract 10ml gela­tine

25ml wa­ter 125ml cream, whipped

STRAW­BERRY LAYER 300g straw­ber­ries, hulled

and chopped 60ml cas­tor sugar a drop of red food colour­ing (op­tional) 10ml gela­tine

25ml wa­ter 250ml cream, whipped straw­ber­ries and choco­late

sauce to dec­o­rate Crush the bis­cuits un­til they re­sem­ble fine bread­crumbs. Re­move about 45ml of the crumbs and set aside. Add the melted but­ter to the re­main­der and mix well.

Line a greased 25 x 12cm loaf pan with a dou­ble layer of cling film, mak­ing sure it hangs over the edge of the pan.

Press the bis­cuit mix­ture into the base of the tin. Put it in the freezer while you pre­pare the first layer.

CHEESE­CAKE LAYER: Beat to­gether the cream cheese, cas­tor sugar and vanilla.

Sprin­kle the gela­tine over the wa­ter and leave it to be­come ab­sorbed. Mi­crowave on full power for 10 seconds un­til dis­solved.

With the mixer run­ning, pour the gela­tine in a thin stream into the creamed cheese mix­ture. Mix in the re­served crumbs and fold in the whipped cream.

Pour this mix­ture on to the bis­cuit base. Re­turn to the freezer un­til set.

STRAW­BERRY LAYER: Purée the straw­ber­ries and sugar in a blender and press the mix­ture through a sieve. If the colour is very pale, you may want to add a drop of red food colour­ing.

Sprin­kle the gela­tine over the wa­ter and leave it to be­come ab­sorbed. Mi­crowave on full power for 10 seconds un­til dis­solved. Add this to the straw­berry mix­ture.

Fold in the whipped cream. Pour this on top of the cheese­cake mix­ture and place in the fridge to set for a few hours or overnight.

Use the cling film to lift the ter­rine out of the pan.

Place on a serv­ing plate and dec­o­rate with straw­ber­ries and choco­late sauce.

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