Dr. Oetker Chocolate Chip Cookie Bowls

Posted on July 24, 2017 in Desserts

These cookie bowls are absolutely perfect for serving mini ice cream sundaes when entertaining!

The bowls are made from a buttery chocolate chip cookie dough that is more delicious than any ice cream cone I’ve ever had – and they are a fantastic way to serve up your favourite ice cream  or any other dessert for that matter. It’s a dessert within a dessert.

The key to perfect cookie bowls is for them to be soft and chewy but still able to stand up to whatever you fill them with. The best part is when you finish all of the ice cream and realize there is still a big, fat, soft, gooey chocolate-chip cookie waiting to be devoured!

The bowls can be baked well in advance and they’ll stay fresh for at least two or three days after baking if they are stored in an airtight container. They can be frozen and defrosted at room temperature.

All you’ll need is some cookie dough, a 12-cup muffin tin, ice cream and endless toppings of your choice.  I prefer colored sprinkles, chocolate chips and chocolate fudge sauce.

Dr. Oetker Chocolate Chip Cookie Bowls
Serves 6
Make your bowl of ice cream even better with these edible chocolate chip cookie bowls!
Write a review
Print
Prep Time
30 min
Cook Time
14 min
Total Time
45 min
Prep Time
30 min
Cook Time
14 min
Total Time
45 min
514 calories
66 g
89 g
25 g
7 g
15 g
137 g
184 g
29 g
1 g
9 g
Nutrition Facts
Serving Size
137g
Servings
6
Amount Per Serving
Calories 514
Calories from Fat 222
% Daily Value *
Total Fat 25g
39%
Saturated Fat 15g
73%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 89mg
30%
Sodium 184mg
8%
Total Carbohydrates 66g
22%
Dietary Fiber 3g
10%
Sugars 29g
Protein 7g
Vitamin A
13%
Vitamin C
0%
Calcium
11%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Dr. Oetker Muffin Cases
  2. 100 g Unsalted Butter (3 1/2 oz)
  3. 75 g Caster Sugar (3 oz)
  4. Egg Yolk (x1 medium egg yolk)
  5. 5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)
  6. 125 g Plain Flour (4 1/2 oz)
  7. Dr. Oetker Baking Powder Sachet (1 sachet, 5g or 1 tsp)
  8. Dr. Oetker Milk Chocolate Chips (x1 pack 100g)
  9. 200g Vanilla Ice Cream
  10. 140g Dr. Oetker Surprise Inside Cupcake Centres Rich Chocolate (x1 sachet or 140g chocolate sauce)
  11. Dr. Oetker Bright and Bold 4-Cell Sprinkles or sprinkles of your choice
Instructions
  1. Line a large baking tray with baking parchment. Turn 6 x 150ml (1/4pt) pudding basins upside down on a baking tray and place a Muffin Case over each. In a bowl, beat together the butter and sugar until creamy and well blended. Beat in the egg yolk and Vanilla Extract.
  2. Sift the flour and Baking Powder on top and add half the Chocolate Chips. Mix together to form a slightly firm dough.
  3. Divide the dough into 6 pieces and flatten each piece into a round approx. 8cm (3 ¼ inch diameter). Turn your muffin tray upside-down and fit evenly over the tops of the Muffin Cases so that the dough just hangs over the edges. Chill for 30 minutes.
  4. Preheat the oven to 190˚C (170˚C fan assisted oven, 375˚F, gas mark 5). Bake the cookie bowls for 12-14 minutes until firm and lightly golden. Leave to cool on the tins for 10 minutes, then gently remove the biscuit cases. Cool on a wire rack then carefully peel away the Muffin Cases.
  5. Due to the nature of the chocolate chip cookie dough there may be a few holes in the finished bowls. If preferred, use melted Milk Chocolate to patch up any holes. You can also paint melted chocolate round the edges of your cookie bowls and then dip them into sprinkles.
  6. Just before serving, place small scoops of ice cream in each cookie bowl, drizzle with Chocolate Surprise Inside and sprinkle with Bright and Bold 4-cell mix. Your edible cookie bowls are now ready to serve along with the mini cookies. Enjoy!
beta
calories
514
fat
25g
protein
7g
carbs
66g
more
Forever Baking . . . http://www.foreverbaking.co.uk/
SaveSave

SaveSave

Lucky Charm Marshmallow Brownies

Posted on July 20, 2017 in Brownies

These super chocolatey brownies are topped with pastel coloured lucky charm marshmallows which add a contrast of color and texture.

Nothing quite gets the stomach rumbling like the smell of freshly-baked, gooey chocolate brownies. 

And while a standard recipe often suffices, there are plenty of ways to jazz up a chocolate brownie. I decided to keep it simple yet fun. And what better than to use lucky charms! 

So you don’t have to use lucky charm marshmallows, if you’d rather be classy and just serve the chocolate brownie smothered in a thick layer of ganache or add chocolate chips, be my guest.

Personally I love marshmallows, on the rare occasion that we would have a box in the house I would pick out the marshmallows and put the box of remaining cereal back into the cupboard. 

These brownies are super fudgy, rich and intense. you won’t be able to resist, trust me!

Lucky Charm Marshmallow Brownies
Serves 16
Fudgy Marshmallow Brownies. Soft, Chewy Brownie Topped with Lucky Charm Marshmallows
Write a review
Print
Prep Time
35 min
Cook Time
25 min
Total Time
1 hr 50 min
Prep Time
35 min
Cook Time
25 min
Total Time
1 hr 50 min
296 calories
34 g
62 g
17 g
4 g
10 g
66 g
34 g
26 g
0 g
6 g
Nutrition Facts
Serving Size
66g
Servings
16
Amount Per Serving
Calories 296
Calories from Fat 151
% Daily Value *
Total Fat 17g
26%
Saturated Fat 10g
51%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 62mg
21%
Sodium 34mg
1%
Total Carbohydrates 34g
11%
Dietary Fiber 2g
8%
Sugars 26g
Protein 4g
Vitamin A
8%
Vitamin C
1%
Calcium
4%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 185g unsalted butter
  2. 185g best dark chocolate
  3. 85g plain flour
  4. 40g cocoa powder
  5. 50g white chocolate
  6. 50g milk chocolate
  7. 3 large eggs
  8. 275g golden caster sugar
  9. 30g lucky charm marshmallows
Instructions
  1. Cut 185g of the butter into small cubes and tip into a medium bowl. Break the dark chocolate into small pieces and drop into the bowl.
  2. Fill a small saucepan about a quarter full with hot water, then sit the bowl on top. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them. Remove the bowl from the pan.
  3. While you wait for the chocolate to cool turn the oven on to fan180C.
  4. Using a shallow 20cm square tin, line with non-stick baking parchment . Tip the plain flour and cocoa powder into a bowl.
  5. Break the eggs into another large bowl and add the golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy. This can take 3-8 minutes, depending on how powerful your mixer is. You’ll know it’s ready when the mixture becomes really pale and about double its original volume.
  6. Pour the cooled chocolate mixture over the hick and creamy egg mixture, then gently fold together with a rubber spatula until the two mixtures are one and the colour is a mottled dark brown.
  7. Hold the sieve over the bowl of chocolate mixture and sift the cocoa and flour mixture, shaking the sieve from side to side. Gently fold in this powder until the mixture looks fudgy.
  8. Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Add your Lucky Charm marshmallows and put in the oven and set your timer for 25 mins.
Notes
  1. You could use regular marshmallow however be carful they don't burn, you may want to add regular marshmallows half way through the baking time.
beta
calories
296
fat
17g
protein
4g
carbs
34g
more
Forever Baking . . . http://www.foreverbaking.co.uk/
SaveSave

Brownie Bites with Cornflake & Pretzel Crunch

Posted on June 27, 2017 in Brownies

These brownie bites are the perfect mix between super fudgey, decadent brownie and crunchy salted pretzel crumbs. The two textures work so well. These brownie bites make the perfect gift packaged in little bags. 

You’ll never believe it, but the brownies’ chocolate flavor is JUST from cocoa powder, how amazing! These little beauties are super easy to make and produce great results. 

 

Fudgy Brownie Bites rolled in a Pretzel and Cornflake Crunch
Serves 16
Fudgy brownie squares rolled in a pretzel and cornflake crunch.
Write a review
Print
Prep Time
10 min
Cook Time
20 min
Total Time
1 hr 40 min
Prep Time
10 min
Cook Time
20 min
Total Time
1 hr 40 min
332 calories
39 g
58 g
18 g
3 g
11 g
71 g
252 g
21 g
1 g
6 g
Nutrition Facts
Serving Size
71g
Servings
16
Amount Per Serving
Calories 332
Calories from Fat 163
% Daily Value *
Total Fat 18g
28%
Saturated Fat 11g
55%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 58mg
19%
Sodium 252mg
11%
Total Carbohydrates 39g
13%
Dietary Fiber 2g
6%
Sugars 21g
Protein 3g
Vitamin A
10%
Vitamin C
21%
Calcium
24%
Iron
28%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the berry brownies
  1. 150g butter, cubed
  2. 200g Caster sugar
  3. 65g Coco powder
  4. ¼ teaspoon. Salt
  5. 1 teaspoon Vanilla extract
  6. 2 large eggs
  7. 65g Plain flour
For the Pretzel & Cornflake Crunch
  1. 100g butter, melted
  2. 65g Self rising flour
  3. 55g Packed brown sugar
  4. 100g Crushed pretzels
  5. 100g Cornflakes
To Decorate
  1. 200g dark or Milk chocolate
Instructions
  1. Preheat the oven to 160C. Grease and line an 8×8 inch square baking tin with baking paper. Set aside.
  2. Combine the butter, caster sugar, coco powder, and salt in a heatproof bowl over a pan of simmering water. Stir until the butter is fully melted and incorporated. Remove the bowl from the heat and set aside to allow the mixture to cool down, about 5 mins. Next stir in the vanilla. Add the eggs one at a time, whisking well after each addition. Once the batter looks thick and shiny, add the flour and whisk until just combined. Try not to over mix. Spoon into the prepared baking tin and spread out evenly. Bake in the pre-heated oven for around 18-20 minutes, or until a skewer inserted comes out slightly moist with crumbs and the center does not jiggle. Let it cool for about 5 -10 minutes, then place it in the freezer for about 30 mins or until fully cooled and set. Once set, cut the brownie into 16 equal squares. Set aside whilst you make the pretzel crunch.
  3. To make the pretzel and cornflake crunch, whisk together the melted butter, flour and brown sugar in a medium bowl until combined. Add the crushed pretzels and cornflakes and mix to combine . Sprinkle onto a baking sheet lined with baking paper and bake in the pre-heated oven for around 10 minutes, or until golden brown. Remove from the oven and leave to cool. Once cooled, crumble into a medium bowl and set aside.
  4. To decorate the brownies, dip half of each brownie square into the melted chocolate, making sure to let any excess chocolate drip off. Roll the two sides of melted chocolate in the pretzel crunch and place onto a chopping board. Leave to set in the fridge. Once set, store in a airtight container in the fridge.
beta
calories
332
fat
18g
protein
3g
carbs
39g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

 

SaveSave

SaveSave

Summer Strawberry and Cream Layer Cake

Posted on June 22, 2017 in Cakes

 

This summer showstopper is the perfect centrepiece for your barbecue, picnic or garden party. It’s refreshing, full of strawberry deliciousness, and has the perfect balance of sweetness.  This tall layer cake is made with layers of vanilla sponge cake,  whipped cream, meringue kisses, shortbread biscuits, white chocolate and fresh ripe strawberries.

Summer is one of my favorite times of year. There are fresh berries galore. This stunning Summer Strawberry layer cake recipe is the perfect way to celebrate seasonal berries. There is nothing more delicious than a freshly picked, sun-warmed strawberry. The buttery cake soaks up the strawberry juices, while the whipped cream adds an airy richness.

Strawberries and cream are, quite simply, a match made in heaven. The crisp yet gooey meringue strawberry kisses are not only gorgeous to look at but also sumptuous to eat.

The beautiful striped effect is achieved by painting stripes of gel food colouring down the inside of a piping bag before you fill it with the meringue mixture. I used this Americolor red colouring but you can go for any colour you like.

The cake is also topped with buttery shortbread biscuits and white mini chocolate bars, which are made with another fantastic mould by Silikomart.

One of my favorite looks for a cake is the naked look. I love being able to see the pretty layers and it’s even easier to put together, as you don’t have to worry about icing it.

This is a great cake for sharing with friends and family. It makes a statement of it’s own and is a light treat that’s perfect for the warm weather.

Summer Strawberry Layer Cake
Serves 20
This Summer cake has a combination of all my favourite summer ingredients: strawberries, Victoria sponge, meringues, fresh cream, white chocolate and buttery shortbread.
Write a review
Print
Prep Time
1 hr 30 min
Cook Time
30 min
Total Time
2 hr
Prep Time
1 hr 30 min
Cook Time
30 min
Total Time
2 hr
540 calories
59 g
143 g
32 g
6 g
20 g
198 g
156 g
36 g
1 g
10 g
Nutrition Facts
Serving Size
198g
Servings
20
Amount Per Serving
Calories 540
Calories from Fat 281
% Daily Value *
Total Fat 32g
49%
Saturated Fat 20g
98%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 143mg
48%
Sodium 156mg
7%
Total Carbohydrates 59g
20%
Dietary Fiber 2g
7%
Sugars 36g
Protein 6g
Vitamin A
21%
Vitamin C
52%
Calcium
6%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Cake
  1. 300g salted butter
  2. , at room temperature
  3. 300g golden caster sugar
  4. 1 tbsp vanilla bean paste (or the seeds from 2 vanilla pods with 2 tsp vanilla extract)
  5. 6 medium eggs, lightly beaten
  6. 300g self-raising flour
For the Meringue Kisses
  1. 75g icing sugar
  2. 75g white caster sugar
  3. 2 tsp strawberry jam
  4. red food colouring gel
  5. 3 medium egg whites, at room temperature
For the Shortbread biscuits
  1. 150g Plain Flour
  2. 100g Butter
  3. 50g Sugar
To decorate the cake
  1. 900ml double cream
  2. 1 heaped tbsp icing sugar
  3. 2 tsp vanilla bean paste
  4. 300g good-quality or homemade strawberry jam (see tip)
  5. 1kg strawberries, chopped into even slices for neat layers (save 8 to decorate)
Instructions
  1. Heat oven to 180C/160C fan. Grease and line two 23cm tins with baking parchment. Beat the butter, sugar and vanilla in a tabletop mixer until the mixture is very light, pale and fluffy.
  2. Gradually mix in the beaten eggs, scraping down the side of the bowl after each addition, until fully combined. If using a mixer, on slow, add the flour until just combined - don't over-beat as it can make the sponge heavy. If you're not using a mixer, fold in the flour with a large metal spoon.
  3. Divide the mixture between the tins and bake in the oven for 30 mins or until the cakes come away from the side and the skewer inserted into the centre comes out clean. Remove and cool in the tin for 5 mins. Turn out onto a wire rack and remove the parchment to allow the steam to escape and the cakes to cool.
  4. Meanwhile, make the decorations.
  5. For the meringue kisses, line two large baking sheets with baking parchment. In a small bowl, mix both sugars together. In another small bowl, mix the jam with enough food colouring to create a vibrant red colour.
  6. In a clean, grease-free bowl, whisk the egg whites until they form stiff peaks, using electric beaters or a tabletop mixer. Add about a third of the sugar, whipping for 1 min or so, until stiff and glossy. Gradually add the remaining sugar until you have a glossy meringue that holds stiff peaks.
  7. Heat oven to 120C/100C fan. Turn your pastry bag inside out and, using a spoon, paint three lines of coloured jam from the top to almost the end of the bag. Fill with the meringue mix and twist the end to close.
  8. Holding the bag vertically over the tray, apply enough pressure to create a base, then quickly draw the bag upwards to create little points. The jam will give the meringues a stripy pattern as they pass through the bag.
  9. Bake in the oven for 1 hr or until the meringues sound hollow when you lift one and tap the base - they should have a crunchy shell and not be too chewy. Leave to cool in the oven with the door closed, then store in a plastic food bag or airtight container until ready to use.
  10. To make the shortbread biscuits, preheat oven to 150 degrees celcius.
  11. Put butter, flour and sugar in the mixing bowl.Mix together with wooden spoon and hands so that the mixture looks like breadcrumbs. Then use hands to squeeze mixure together so that the mixture looks like a dough.
  12. Roll out the dough with a rolling pin on a lightly floured surface.Cut out the shapes using your chosen cutter. Place on a baking tray and leave in oven for 20 minutes or until they turn golden brown.
  13. Now assemble your cake. Before you split the sponges, trim the domed tops off each cake with a bread knife. Use the same knife or a cake wire, to split each sponge horizontally, so you're left with four sponge layers. A good tip is to cut a marker line on each sponge using a bread knife, so that once you've cut the sponges and filled them, you can use the line to put them back together in the right place. That way, if your cutting was a little wonky, it won't make the cake uneven.
  14. Whip the double cream with the icing sugar and vanilla until light and fluffy, and just holding shape. Put the bottom layer on a cake stand or board. Spread with a thin layer of jam, then spread or pipe on a good layer of cream. Arrange an even layer of strawberries neatly round the edge, then dot the middle of the sponge with more fruit. Repeat with two more of the cake layers.
  15. For the top layer, add the sponge and jam, but neatly pipe the cream over. Gently press on the strawberries, a few meringues and some of the chocolate bark.
  16. Arrange the chocolate-coated strawberries on top of the creamy sponge, then nestle in shards of bark, meringues and biscuit. Finish with a sprinkling of crushed meringue. Serve and eat within a few hours.
Adapted from The BBC Food
beta
calories
540
fat
32g
protein
6g
carbs
59g
more
Adapted from The BBC Food
Forever Baking . . . http://www.foreverbaking.co.uk/
This recipe is adapted from BBC Good Food 

SaveSave

SaveSave

SaveSave

Custard Cream Blondies

Posted on June 19, 2017 in Traybakes

For those of you not in the know, blondies are basically brownies but with white chocolate and brown sugar instead of dark chocolate and coco powder. If you have a sweet tooth, you will love these.

This recipe has a mixture of my two favourite things custard cream biscuits AND white chocolate. 

They are so chewy and absolutely scrumptious, just be sure not to over bake!

Blondies and brownies are always so delicious and this recipe is perfect for the next time you’re entertaining. Serve by itself or with ice cream… either way I’m sure it will go down well! 

Custard Cream Blondies
Serves 16
Write a review
Print
Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
958 calories
43 g
314 g
86 g
8 g
53 g
300 g
101 g
24 g
0 g
28 g
Nutrition Facts
Serving Size
300g
Servings
16
Amount Per Serving
Calories 958
Calories from Fat 754
% Daily Value *
Total Fat 86g
132%
Saturated Fat 53g
267%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 25g
Cholesterol 314mg
105%
Sodium 101mg
4%
Total Carbohydrates 43g
14%
Dietary Fiber 0g
2%
Sugars 24g
Protein 8g
Vitamin A
55%
Vitamin C
2%
Calcium
20%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 175g butter
  2. 200g light muscovado sugar
  3. 125g golden caster sugar
  4. 4 tablespoons custard powder
  5. 2 large eggs
  6. 2 teaspoons vanilla extract
  7. 250g self-raising flour
  8. Custard creams 16 (roughly chopped)
  9. 100g white chocolate (chopped into small chunks)
Instructions
  1. Heat your oven to 180C/Fan 160Cand grease and line a 20x20cm tin with baking paper.
  2. Melt the butter, both sugars and custard powder gently in a large saucepan. Chop the custard creams and the white chocolate. When the sugar mixture is smooth take off the heat and leave to cool for 5 minutes.
  3. Stir in the eggs, one at a time until smooth, followed by the vanilla and flour. Quickly stir in two-thirds of the broken custard creams followed by the chocolate chunks, and scrape into your tin. Pour the mixture into the tin and scatter over the remaining biscuit bits and bake for 30 minutes until golden and set on top.
  4. Cool the blondies in the tin before cutting into squares.
beta
calories
958
fat
86g
protein
8g
carbs
43g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

White Chocolate and Raspberry Cheesecake Heart

Posted on June 14, 2017 in Desserts

Are you feeling like creating something truly spectacular to impress your guests? I have just the recipe for you… this mirror glaze white chocolate and raspberry cheesecake is a real showstopper but actually perfectly easy to achieve.

This show-stopping mirror glaze white chocolate cheesecake is bound to really impress. Creamy, smooth, rich and decadent cheesecake worthy of any occasion. 

I have used Silikomarts BATTICUORE heart mould for this cheesecake. It gives the perfect finish to your spectacular cheesecake. I was rather worried about using a silicone mould as I’ve had bad experiences with previous silicone brands previously however I have to say this mould was so easy to use let alone producing a show stopper dessert. 

This cheesecake is an eye-catching no-bake dessert. Make sure the cheesecake has a chance to chill overnight before being glazed.

Mirror glaze is actually very easy to make. You can make up a batch from the recipe below and go for a simple yet elegant covering.

No-bake cheesecakes are one of the easiest desserts in the world, provided you remember the chilling time  which is rather essential in this recipe. The mirror glaze looks very impressive – especially when you first pour it on. Take a look below. 

 

 

White Chocolate and Raspberry Cheesecake Heart
Serves 8
A silly smooth white chocolate cheesecake with a ginger biscuit base and a raspberry layer.
Write a review
Print
Prep Time
1 hr
Prep Time
1 hr
856 calories
94 g
111 g
51 g
10 g
29 g
280 g
440 g
75 g
1 g
18 g
Nutrition Facts
Serving Size
280g
Servings
8
Amount Per Serving
Calories 856
Calories from Fat 449
% Daily Value *
Total Fat 51g
78%
Saturated Fat 29g
147%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 15g
Cholesterol 111mg
37%
Sodium 440mg
18%
Total Carbohydrates 94g
31%
Dietary Fiber 3g
13%
Sugars 75g
Protein 10g
Vitamin A
22%
Vitamin C
34%
Calcium
30%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the biscuit base
  1. 250g ginger biscuits
  2. 125g softened butter
For the cheesecake
  1. 200g white chocolate
  2. 320g full fat cream cheese
  3. 50g caster sugar
  4. 300g double cream
  5. 1 lemon for juice and zest
  6. 2 gelatine sheets
For the raspberry layer
  1. 250g fresh raspberries
  2. 100g caster sugar
  3. justice of 1 lemon
  4. 4 gelatine sheets
For the mirror glaze
  1. 150g coster sugar
  2. 75g water
  3. 150g glucose
  4. 150g white chocolate chips
  5. 11g (2 1/2 sheets) gelatine
  6. 100g sweetened condensed milk
  7. gel food colouring of your choice (Americolour is my favourite)
For the biscuit
  1. Crumble or blitz the biscuits and combine with the softened butter. Roll the dough out between two sheets of baking paper and then cut out a heart shape a little smaller then the size of the BATTICUORE heart mould base. Let it set in the freezer for 30mins.
For the cheesecake
  1. Melt the gelatine in the lemon juice for 30 seconds in a microwave. Add it to the cream cheese. Mix the sugar and cream cheese with the lemon zest. Whip 200g of the double cream and set the remaining 100g to the side. To make the ganache heat the remanning 100g of double cream in the microwave for a minute and then add the chocolate to the hot cream. Leave to stand for a few minutes before storing so the chocolate and cream are well mixed together. once the gauche has cooled mix its with the cream cheese mixture.
For the raspberry layer
  1. Heat the raspberries, sugar and lemon juice in a pan. Remove from the flame once it comes tot he boil and then add the re-hydrated gelatine. Pour on a large baking tray thats covered in cling film and place in the freezer for 30mins. Remove and cut a heart shape in the middle of the jelly just a bit smaller than the mould. Let it set for 2 hours.
Assembly of the cheesecake
  1. Pour half the cheesecake mixture into the mould. Then insert the raspberry jelly layer and top with the remanning cheesecake mixture. place the heart shaped biscuit on top and gently press down. Place in the freezer for at least 8 hours.
For the glaze
  1. In a small jug place the warm water, sugar and glucose. Bring to the boil and pour over the white chocolate chips. Add the re-hydrated and squeezed gelatine. Mix with a spatula. Add the gel food colouring of your choice and the condensed milk. Mix n a blender to remove any lumps. Remove the cheesecake from the freezer. Remove it from the mould and place it on an upside-down bowl, elevated from the work surface. This will allow the excess glaze to drip off. Glad the cheesecake with the mirror glaze once it reaches 30C (86F). Allow the excess to drip off and place onto a plate.
Notes
  1. This should be made a day ahead due to it having to be in the freezer for up to 8 hours.
  2. You will need a sugar thermometer to test the temperature of the glaze before pouring it.
beta
calories
856
fat
51g
protein
10g
carbs
94g
more
Forever Baking . . . http://www.foreverbaking.co.uk/
SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

Back to top
css.php
Follow

Get every new post delivered to your Inbox

Join other followers:

%d bloggers like this: