COOKIES AND CREAM TERRINE

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.