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.
5 Fill a piping bag with the cream and, with a circular movement, cover the surface of each meringue. Garnish with fresh fruits such as raspberries, strawberries, kiwi, banana, then serve chilled.
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August 2022
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