It was our second wedding anniversary on Tuesday and we went out for a lovely meal to celebrate. For pudding, Lu ordered a deconstructed lime and elderflower cheesecake. I wasn't such a fan of the 'deconstruction' (blobs of cheesecake mixture on a plate with a shortbread biscuit) but the combination of elderflower and lime was delicious! It inspired me to make this for dessert this evening for dinner with our friend Kirsty. I think it would be really lovely with gooseberries but unfortunately couldn't find any at my local greengrocer's. Greengages are a good replacement though and compliment the elderflower beautifully. This would also be nice with ginger biscuits in the base, but I just added some ground ginger to malted milk biscuits.
Ingredients
For the biscuit base
12 malted milk biscuits
12 malted milk biscuits
1 tsp ground ginger
50g butter
2 tbsp elderflower cordial
50g butter
2 tbsp elderflower cordial
1 tbsp honey
For the cheesecake mixture
80ml elderflower cordial
Juice and grated zest of 1 lime
300g cream cheese
Juice and grated zest of 1 lime
300g cream cheese
3 tbsp extra thick double cream
125g icing sugar
1 tsp vanilla extract
125g icing sugar
1 tsp vanilla extract
For the greengage compote
12 small greengages, stoned and quartered
2 tbsp caster sugar
12 small greengages, stoned and quartered
2 tbsp caster sugar
2 tbsp elderflower cordial
1 sachet powdered gelatine
Method
- To make the biscuit base, place the butter, elderflower cordial and honey in a small saucepan over a low heat and stir until melted.
- Blitz the biscuits in a blender to fine crumbs, then mix with the melted butter.
- Divide the mixture between three individual trifle glasses and press down with the back of a spoon. Place in the fridge to chill.
- Place the elderflower cordial in a small heatproof bowl and microwave until hot and starting to bubble.
- Sprinkle the gelatine over the top and leave for a minute or so, then stir vigorously to dissolve.
- Add the lime juice and whisk.
- In a large bowl whisk together the cream cheese, cream, icing sugar and vanilla extract.
- Add the elderflower gelatine mixture to the cheese mixture, and whisk it all together.
- Stir in the lime zest.
- Divide the mixture between the glasses and place in the fridge for a couple of hours to set, or overnight.
- To make the compote, place the quartered greengages in a small pan with the sugar and elderflower, bring to the boil and then turn to the lowest heat and leave to simmer for 5 minutes, stirring occasionally.
- Strain the juices into a small bowl and reserve the fruit.
- Sprinkle the gelatine over the top of the strained juices and leave for a minute or so, then stir vigorously to dissolve.
- Add the reserved fruit to the juice mixture and stir to combine.
- Leave to cool, then chill the mixture in the fridge.
- When ready to serve, spoon the greengage compote over the cheesecakes.
No comments:
Post a Comment