Macclesfield Express - - LEISURE - AN­DREW NUT­TER


Serves 10 A dessert of sheer deca­dence - rel­a­tively easy to mas­ter but once you have it’s a show­piece dessert! Base

400g cus­tard cream bis­cuits - crushed

100g melted but­ter Cheese­cake Mix

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

350g white choco­late - melted Top­ping 75g caster sugar 375ml whip­ping cream 175g straw­berry choco­late 75g but­ter To Serve Fresh straw­ber­ries Straw­berry coulis Choco­late dec­o­ra­tions Method: 1. For the base – mix to­gether the bis­cuits and but­ter. Press into a shal­low cling­filmed tray. 2. Gen­tly mix to­gether the mas­car­pone and sugar, fold in the whipped cream then quickly fold in the melted choco­late. Spoon the mix­ture over the base, smooth out, then 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 pour over the cheese­cake mix. Leave to set for about two hours in the fridge. 4. When ready to serve, re­move the cheese­cake from the tray, slide off the cling­film then slice into neat rec­tan­gles. Top with the straw­ber­ries then dec­o­rate with the choco­late and straw­berry coulis.

Nut­ters Restau­rant, Eden­field Road, Rochdale. Tel: 01706 650167 @Nutsfood on Twit­ter

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