FOOD

Macclesfield Express - - LEISURE - AN­DREW NUT­TER

WHITE CHO­CO­LATE AND STRAW­BERRY FUDGE CHEESE­CAKE

THE per­fect post-BBQ dessert, sim­ply pull out the fridge half-an-hour be­fore serv­ing, dol­lop on a scoop of your favourite ice-cream, sit, re­lax and in­dulge in your gar­den and pray the rain stays away...

l SERVES 10 l BASE

400g cus­tard cream bis­cuits – crushed

100g melted but­ter l CHEESE­CAKE Mix

500g mas­car­pone cream cheese 50g caster sugar 350ml whip­ping cream – whipped

350g white cho­co­late - melted l TOP­PING 75g caster sugar 375ml whip­ping cream

175g straw­berry coloured and flavoured cho­co­late

75g but­ter l TO Serve

Cho­co­late sheets

Sea­sonal fruits

l IN­GRE­DI­ENTS:

trans­fer

1. For the base – mix to­gether the crushed bis­cuits and but­ter. Press into a 20cm x 15cm cling filmed tray.

2. Gen­tly mix to­gether the mas­car­pone and sugar, fold in the whipped cream then quickly fold in the melted cho­co­late. Spoon on top of the bis­cuits. Re­frig­er­ate.

3. For the top­ping – boil the sugar and cream to­gether and sim­mer for eight min­utes or un­til a pale yel­low colour, mix in the cho­co­late and but­ter, cool slightly then top the cheese­cake with the mix­ture. Leave to set for about three hours in the fridge.

4. When ready to serve turn out of the tray and slice, with a warm knife, into rec­tan­gu­lar pieces. Dec­o­rate with the sea­sonal fruit and cho­co­late trans­fers.

Nut­ters Res­tau­rant, Eden­field Road,

Rochdale. Tel: 01706 650167 @Nutsfood on Twit­ter

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