WE LOVE… CHOCOLATE WAFER CHEESECAKES pg56 // FESTIVE GLORIES pg60 //CHOCOFLAN pg63
Apple & blackberry oat & polenta crisp
JUMBO OATS AND POLENTA IN THE CRUMBLE TOPPING GIVE A LOVELY CRISP TEXTURE
Recipe by Waitrose & Partners. Thousands of recipes can be found at www.waitrose.com/recipes
SERVES 6
600g (1lb 4oz) essential Waitrose
Seasonal Apple Selection, peeled, cored and chopped into 2cm (¾in) cubes (450g (1lb) prepared weight)
150g (5½oz) blackberries
juice of ½ a lemon
75g (2¾oz) light brown muscovado sugar
75g (2¾oz) plain flour
75g (2¾oz) jumbo oats
30g (1oz) polenta a pinch of salt
75g (2¾oz) unsalted butter, cubed and chilled
single cream, Greek yoghurt or vanilla ice cream, to serve (optional)
1 Preheat the oven to 200°C/Gas Mark 6. Put the apples and blackberries in a medium ovenproof dish (about 1.5ltr (2½pts) in volume). Pour over the lemon juice with 2 tbsp water and toss with the fruit.
2 Put the sugar, flour, oats, polenta and a pinch of salt in a mixing bowl. Add the butter; rub together with your fingertips to make a wet, clumpy crumble, then sprinkle over the fruit.
3 Bake for 35 minutes, then allow to cool for 5 minutes before serving with single cream, Greek yoghurt or vanilla ice cream, if liked.
No-bake chocolate wafer cheesecake
Recipe by Waitrose & Partners. Thousands of recipes can be found at www.waitrose.com/recipes
SERVES 12
80g (3oz) unsalted butter, melted, plus extra for greasing
150g (5½oz) digestive biscuits
5 KitKat Original bars, split into
10 fingers
150ml (5floz) whipping cream
150g (5½oz) dark chocolate, roughly chopped
180g (6½oz) tub of Philadelphia
Soft Cheese
50g (1¾oz) icing sugar
100g (3½oz) Greek natural strained yoghurt
½ tsp vanilla bean paste
1 Grease the base and sides of a 20cm (8in) loose-bottomed cake tin and line with baking parchment. Whizz the digestives and 4 KitKat fingers to crumbs in a food processor, then mix with the melted butter. Press evenly into the tin, smoothing with the back of a spoon. Chill while you make the filling.
2 Heat the cream in a pan to just before boiling. Take off the heat, add the chocolate and set aside for 2 minutes, then stir to combine.
3 Meanwhile, with a wooden spoon, beat the soft cheese, icing sugar, yoghurt and vanilla together until combined. Mix into the chocolatecream mixture, a large spoonful at a time, until combined.
4 Tip the chocolate mixture over the base and smooth the top, then chill for at least 6 hours but ideally overnight.
5 To serve, lift the cheesecake from the tin and remove the parchment, then place on a serving plate. Decorate with the remaining 6 KitKat fingers before serving.
Cherry, mascarpone & amaretti pots
Recipe by Waitrose & Partners. Thousands of recipes can be found at www.waitrose.com/recipes
180g (6½oz) pack of Waitrose & Partners Cherries
2 tbsp icing sugar
1 tbsp lemon juice
150g (5½oz) mascarpone
150g (5½oz) natural yoghurt
½ tsp vanilla bean paste
100g (3½oz) amaretti biscuits