Category Archives: Desserts

Raspberry and White Chocolate Cheesecake

There is nothing that makes me think of summer more than the smell of fresh raspberries. I spent my teenage years growing up on the East coast of Scotland where some of the best raspberries in the world are grown. During the summer school holidays we would set off to the local farms and pick raspberries for the farmers and make ourselves some pocket money. It was easy money for us – we were outdoors, sun shining, the berries were easy to pick and of course we were surrounded by the smell of ripe raspberries. Such good memories and one I wish my children could experience.  So with the sun shining and the barbecue on, a delicious raspberry and white chocolate cheesecake was on order.
Raspberry and White Chocolate Cheesecake
This cheesecake is so light and delicious – summer on a plate!

I have used low fat cream cheese and lovely thick Greek yogurt to make it a bit more calorie friendly than a traditional cheesecake but it still tastes just as good. I normally stick mine in the freezer to set and then just before we are ready to eat our main meal I will put it in the fridge to defrost. I don’t like using too much gelatine so the consistency will be quite soft if left out the fridge too long.  The one in my photo had been out of the fridge for about an hour so you can see that it still holds its shape but is quite soft.

Raspberry and White Chocolate Cheesecake

Prep Time: 25 minutes

Total Time: 25 minutes

Yield: 8 - 10 portions

Raspberry and White Chocolate Cheesecake

Ingredients

    For the base
  • 185g digestive biscuits
  • 45g butter, melted
  • 30g crushed praline (optional)
  • For the cheesecake
  • 300g fresh raspberries
  • 300ml Greek Yogurt
  • 150g low-fat soft cheese (Philadelphia)
  • 45g icing sugar
  • 100g white chocolate (melted)
  • 3 leaves Fine Leaf Gelatine

Instructions

  1. Grease a 23cm round spring-release cake tin.
  2. To make the base
  3. Crush the biscuits until they resemble fine breadcrumbs.
  4. Add the melted butter and crushed praline if using.
  5. Mix well and pour into your cake tin.
  6. Using the back of a spoon, press down hard until you have a smooth, solid biscuit base.
  7. Refrigerate until cheesecake mixture is ready.
  8. To make the cheesecake mixture
  9. Puree 225g of the raspberries (the rest are for decoration) in a blender, then press through a sieve.
  10. Reserve half of the puree; return the rest to the blender, add the yogurt, cream cheese, icing sugar and melted chocolate and blend until well mixed and evenly coloured.
  11. Soak the gelatine leaves in a bowl of cold water for 4 minutes.
  12. Remove from the water and squeeze out any excess water.
  13. Place in a saucepan over a gentle heat until melted.
  14. Add the melted gelatine to the cheesecake mixture and blend again until well incorporated.
  15. Pour the cheesecake mixture into your cake tin.
  16. Spoon in the reserved puree and swirl with a knife to make a marbled pattern.
  17. Sprinkle with the remaining raspberries and chill for 3 - 4 hours.

Notes

I nearly always have crushed praline in my store cupboard and love to add it to my biscuit bases to give a lovely nutty and slightly chewy texture to the biscuit base.

http://mygoldenpear.com/2014/06/03/raspberry-and-white-chocolate-cheesecake/

Chocolate and White Raspberry Cheesecake 4The chocolate rose was something I had wanted to try for a long time.  Trying it out on a sunny day was probably not the best idea I’ve had but with a bit of perseverance it did finally work.  I followed the tutorial on http://www.howtocookthat.net/public_html/how-to-make-a-chocolate-flower/ .  The flower will not work unless you temper your chocolate and Anne also shows you how to do this using your microwave.  The petals are so fine that if your chocolate is not tempered they will melt as soon as you try to handle them.  I wouldn’t advise making this at the last minute.  Make it when you have plenty of time and then keep it in the freezer until you need to use it.

Raspberry and White Chocolate Cheesecake 2

Enjoy!

It’s Tasty Tuesday time again. Pop over to Honest Mum for a feast of good food ideas.
9VwhltV

Pink and White Fruit Kebabs

I am very honoured (and proud) to have two guest bloggers today.  They are Sean, who is 7 years old and Kirsty who is 5 years old and as you can probably guess they are my children.

It is half term holidays at the moment and the weather has been so bad that the kids have been stuck indoors for the last couple of days. It was while I was cooking lunch that my son asked if he could make dessert and then put it on my blog.  At first I said no but then thought why not.  It would give them something constructive to do and pass a couple of hours.  I often make these pink and white fruit kebabs as they are perfect for after a heavy meal, they’re healthy and look pretty on the plate too.  If you don’t want to go to the trouble of making your own strawberry sauce then just use 120g pureed strawberries and mix with 90g of strawberry yoghurt and 2 tblsp of double cream.

Pink and White Fruit Kebabs
Photo – courtesy of Sean Darroch.

Pink and White Fruit Kebabs

Prep Time: 30 minutes

Total Time: 30 minutes

Yield: 4 servings

Pink and White Fruit Kebabs

Ingredients

    For the kebabs
  • 400g strawberries
  • 360g tinned lychees
  • Grated zest & juice of 1 small orange
  • 3 tblsp sweet white wine (or apple juice)
  • For the fruit sauce
  • ½ cup plain yoghurt
  • ½ cup strawberry sauce
  • 2 tblsp double cream

Instructions

    To make the kebabs
  1. Place the strawberries and lychees in a large bowl.
  2. Add the orange juice, zest and wine. Gently toss together.
  3. Cover and chill in the fridge for 1 hour.
  4. To make the fruit sauce
  5. In a bowl, whisk together the yoghurt, strawberry sauce, double cream and 1 tblsp of the fruit marinade until smooth.
  6. Thread the fruit, alternating strawberries and lychees on to 8 skewers and place on dessert plates.
  7. Serve with a small bowl of fruit sauce.
http://mygoldenpear.com/2014/05/28/pink-white-fruit-kebabs/

While I was getting everything ready, my son came up with the idea of doing a video. I have no idea how to edit videos so this is the original unedited version.
Just a bit of fun on a cold and wet day.
PS Apologies to my kids for cutting their heads off at the end of the video.

I’m off to count how many times my son says ‘pop it’ 🙂
Enjoy!

I’m adding this post to A Mummy Too’s Recipe of the Week linky.
recipe-of-the-week

Strawberry Sauce

I have to admit that this is not really much of a recipe but more of a reminder about how delicious and easy fresh fruit sauces are. They take minutes to prepare and can be used in so many different ways.  Why buy a sauce which is packed full of preservatives when you can make something which tastes far nicer and is better for you and it only takes minutes to prepare?  It is a great way to use up less than perfect fruit and it keeps for ages in the freezer. I freeze mine in ice cube trays and then bag them so that I always have small portions for whatever I decide to make.
Strawberry Sauce
The strawberry sauce which I made for this post was for strawberry ripple ice cream which was polished off before I could photograph it. It is also great mixed into a milkshake, served over fresh fruit and yoghurt in the morning, swirled through a meringue mixture or as a dessert sauce. Raspberries work equally well and make a perfect sauce to go with my lemon fridge tart which by the way is such an easy dessert and freezes beautifully (ok, it’s actually my Mum’s recipe – thanks Mum).

Strawberry Sauce

Strawberry Sauce

Ingredients

  • 300g fresh strawberries
  • 40g sugar
  • juice from ½ lemon

Instructions

  1. Chop the strawberries in half and add to a pan together with the sugar and lemon juice.
  2. Bring to the boil and simmer for a couple of minutes until the strawberries have started to release their juice.
  3. Remove from the heat and puree until smooth.
  4. Pour through a sieve to remove any tough pieces of fruit.
  5. Refrigerate or freeze until ready to use.
http://mygoldenpear.com/2014/05/03/strawberry-sauce-2/

So next time you have a glut of strawberries or raspberries make up a batch of this glorious sauce – you won’t be disappointed.

Enjoy

 

 

 

 

White Chocolate Coconut Mousse

I was so impressed with the chocolate coconut mousse that I made last week that I’m back with some more but this time round I wanted to try it with white chocolate.  As you would imagine it is not nearly as chocolaty as the dark chocolate version but it is still very good.  It would make a great filling for a cake or as a small dessert like the one below.

I wanted to try filling some hollow Easter eggs as a dessert for Easter lunch and they turned out just how I wanted.  It does make quite a small dessert but I think with all the chocolate that is floating around over the Easter weekend that is not a bad thing .  Cutting the top off the eggs can be a little tricky but you don’t want a perfect cut anyway and you can always have a few spare in case you break the egg.  Broken chocolate eggs are the chef’s treat 🙂

I think these desserts are more about the fun factor than being any sort of culinary masterpiece but I think both children and adults would be happy to be served one after Easter lunch – I know I would.

Enjoy!
White Chocolate Coconut Mousse

White Chocolate Coconut Mousse

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 6 servings

White Chocolate Coconut Mousse

Ingredients

  • 250ml coconut cream (well chilled)
  • 150g white chocolate
  • 6 small hollow chocolate Easter eggs
  • 2 tsps. lemon curd

Instructions

  1. Using a whisk beat the coconut cream for a couple of minutes until smooth and thick.
  2. Melt the chocolate carefully over a pan of boiling water or in the microwave.
  3. Add the melted chocolate to the coconut cream and continue to whisk for another couple of minutes.
  4. Refrigerate while you prepare the chocolate eggs.
  5. Using a serrated knife, cut the top off each egg.
  6. Spoon or pipe the mousse into the chocolate shell going right up to the top.
  7. Remove a little bit of the mousse from the centre of each egg and fill the hollow with some of the lemon curd.
  8. Refrigerate until ready to serve.

Notes

You do need to ensure that your coconut cream is chilled before starting. I store mine in the refrigerator so that it is ready chilled. Coconut milk will not work in this recipe - it needs to be the much thicker coconut cream.

http://mygoldenpear.com/2014/04/03/white-chocolate-coconut-mousse/

White Chocolate Coconut Mousse 1

Note:  I did add the tiniest, tiniest pin prick of yellow food colouring to the lemon curd to give it a more realistic colour.

This month’s  We Should Cocoa challenge is all about Easter and is being hosted by Rachel Cotterill .
We_Should_Cocoa_V3

I am also sending this over to Cakeyboi and The Baking Explorer’s Treat Petite challenge which is being hosted by Cakeyboi this month and also has an Easter theme.
TreatPetite
I am also submitting this post over to the lovely A Mummy Too’s recipe of the week link up.
recipe-of-the-week
and over to Honest Mum’s Tasty Tuesday’s link up
9VwhltV

Chocolate Coconut Mousse

At last – Spring has arrived

Blossom on the trees, cool crisp days, daffodils standing proud.  My favourite time of the year.
Chocolate Coconut Mousse 2

As soon as I heard that this month’s We Should Cocoa challenge involved cooking with coconut I knew I wanted to try out this chocolate coconut mousse.  I have come across it many times on the internet but have never got round to trying it out.  It didn’t disappoint!  It is thick and creamy with just the slightest hint of coconut.  It is quick and easy to make.  No raw eggs to worry about.  Just delicious.

I have added 100g of dark chocolate which gives a very strong  chocolate flavour.  You may want to start with a bit less and add more to suit your taste.  It is also very rich so  only a small amount is needed.  I love the contrast of hard chocolate with the creamy mousse so I served mine in chocolate cases which I made by coating silicone cupcake cases in melted chocolate.  I also made small chocolate cones and filled them with the mousse which I think was just about the right serving size.  The mousse does firm up quite a bit if left in the fridge so I think I would only pipe into my serving dishes just before serving.  That way you can give it a quick stir to loosen up before piping.

Enjoy!

Chocolate Coconut Mousse

Chocolate Coconut Mousse

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 4 small portions

Chocolate Coconut Mousse

Ingredients

  • 250ml coconut cream (chilled)
  • 1 tblsp caster sugar
  • 100g good quality dark chocolate

Instructions

  1. Using a whisk beat the coconut cream and sugar together for a couple of minutes until smooth and thick.
  2. Melt the chocolate carefully over a pan of boiling water or in the microwave.
  3. Add the melted chocolate to the coconut cream and continue to whisk for another couple of minutes.
  4. Spoon or pipe into small serving dishes and refrigerate until ready to serve.

Notes

You do need to ensure that your coconut cream is chilled before starting. I store mine in the refrigerator so that it is ready chilled. Coconut milk will not work in this recipe - it needs to be the much thicker coconut cream.

http://mygoldenpear.com/2014/03/20/chocolate-coconut-mousse/

Chocolate Coconut Mousse 1
This is another entry for the fabulous We Should Cocoa challenge which is cooking with chocolate and coconut this month. This month’s challenge is being hosted by Laura over at I’d Much Rather Bake Than …
We_Should_Cocoa_V3
I am also submitting this recipe to A Mummy Too’s Recipe of the Week link up.
recipe-of-the-weekAnd to Dead Easy Desserts over at Maison Cupake
DeadEasyDesserts1-250x250

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