STRAWBERRY AND CHOCOLATE BROWNIE HEARTS
FOR THE BASE, MIX 70g choco-chip cookies, crushed to a powder 50g dark chocolate, melted 50g butter, melted FOR THE FILLING 3 tsp gelatin powder, soaked in 2 tbsp water for 5 mins 100g white chocolate, broken into chunks, melted and cooled 120g caster sugar 1 cup cream cheese, softened 1/2 tsp rosewater 1 cup cream FOR THE TOPPING 2 tsp gelatin powder, soaked in 2 tbsp water 1/2 cup puréed strawberries 6 strawberries, thinly sliced 1 To make the base, press the mixture into the base of a lined 20x20 baking tin and refrigerate to set. 2 For the filling, microwave the gelatin until liquid. Place chocolate, sugar, cheese, rose water and cream in a bowl. Beat to combine. Add gelatin in a thin stream, and stir. Pour over base and smooth out. 3 For the topping, melt the gelatin in the microwave and mix with strawberry purée. Pour over the filling and spread to make an even layer. 4 Layer sliced strawberries over and refrigerate for 4 hours or until set. 5 If you’re feeling romantic, cut into heart shapes to serve.