Sunshine on a plate!
WE LOVE… MINI PAVLOVA pg42 // VANILLA CHEESECAKE pg45 // CHOCOLATE ROULADE pg46
For the lemon flan, see page 47
Cashew chocolate cheesecake pots
By Niki Behjou (www.nikibakes.uk)
MAKES 3-4
10-15 gluten-free chocolate cookies, bashed up
250g (9oz) cream cheese, at room temperature
1 tbsp vanilla extract
6 tbsp icing sugar
6 tbsp runny cashew butter a handful of cashew nuts a handful of dark chocolate chips a few edible flowers, optional
1 Start off my taking 3-4 deep ramekins/glass jars/cups and splitting the bashed-up cookies between them. Push them down slightly, but not too much as this cheesecake has a textured base.
2 In a small bowl, mix the cream cheese, 2 tbsp cashew butter, the vanilla extract and icing sugar. Taste for desired sweetness, then spoon 2-3 tablespoons of this mixture into the ramekins as the next layer.
3 Finally, spoon over the remaining cashew butter and pop the ramekins in the fridge for at least 2 hours to firm up.
4 Serve with a scattering of chocolate chips, cashew nuts and edible flowers.
Mini pavlova
By Babingtons Blends (www.babingtonsblends)
SERVES 4
75g (2¾oz) egg whites, at room temperature
150g (5½oz) caster sugar
125g (4½oz) fresh cream
100g (3½oz) fresh raspberries or other desired fruit icing sugar, to sprinkle
1 Preheat the oven to 100°C/Gas Mark ¼ and line a baking tray with baking paper.
2 Pour the egg whites in a bowl and whisk, then slowly add 10g (¼oz) of sugar and keep mixing for about 1 minute. Keep mixing while slowly pouring the rest of the sugar into the mixture.
3 Fill a piping bag with the mixture and pipe small single portions on the baking tray. Sprinkle the icing sugar over the top and bake for about 2 hours.
4 Remove the meringues from the oven and leave to cool, then whip the fresh cream.
Fill a piping
