recipes
crushed blackberry syllabub serves 4-6
300g/10oz ripe blackberries | 300ml (1⁄2pt) double cream |
75g/3oz caster sugar | 30ml (2tbsp) brandy |
finely grated rind and juice of 1⁄2 lemon
1Using the beater on speed 3, crush the blackberries with the sugar and lemon zest until you have knobbly, runny mush. Beat in the lemon juice and the cream.
2Change the beater to a whisk and on speed 5, whisk the mixture, adding the brandy when its beginning to thicken. Carry on whisking until thick and light, but still floppy.
3 Spoon into individual glasses. Either serve immediately or chill until ready to eat.
no bake lemon cheesecake
serves
175g | (6oz) digestive biscuits | 150g (5oz) caster sugar | |
50g | (2oz) butter | grated rind and juice of 3 large lemons | |
25g | (1oz) Demerara sugar | 450ml (3⁄4pt) double cream | |
350g | (12oz) full fat soft cheese | Fresh seasonal fruit, to decorate |
1Finely crush digestive biscuits in a bag with a rolling pin. Melt the butter in a pan and add the Demerara sugar and biscuit crumbs and stir well to mix.
2Turn biscuit mixture into 20cm (8inch) round
3Using the whisk on speed 2, beat the soft cheese and sugar together, until smooth. Gradually add lemon zest and juice and beat until well combined. Spoon into a separate bowl.
4Using the whisk on speed 5, whip the double cream until it forms soft peaks. Fold the whipped cream into the cheese mixture.
5Slowly pour cheese mixture into the cake tin so that it evenly covers biscuit bottom. Level surface, cover and leave in refrigerator overnight until well chilled and set.
6 Loosen tin side from cheesecake and slide onto plate. Decorate with seasonal fresh fruit.
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