1 fav:

Ingredients
Serves: 4
• 100g digestive biscuits
• 50g butter
• 70g caster sugar
• 80ml whipping cream
• 120g cream cheese
• 1 tablespoon vanilla extract
• fresh strawberries
• marmalade of strawberries

preparation

1. In a bowl, mix together biscuits with the melted butter and 1 tablespoon of the sugar. Press biscuit mixture into 8 cm loose bottomed small ring tin and place in refrigerator until ready for use.
2. Whip cream until soft peak stage.

3 In another bowl, beat cream cheese and remaining sugar together. Fold in cream mixture and mix thoroughly.

4. Spread over the biscuit base. Refrigerate for about 30 minutes and then serve.

5. Top with sliced strawberries and marmalade when serving.
(5 years and 2554 days ago)

4 Comments

cheesecake, with, strawberries

patty says:

Beautiful shot, the cake looks delicious! Thanks for sharing

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jerostone says:

Looks goooood!!!!!!!!!!!

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friiskiwi says:

beautifully done, looks good enough to eat.

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lincemiope says:

fine dessert and phot. how much kalories?

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To make this tart, you need: a flan base, pastry cream for filling, topping with fresh fruit and glaze with gelatin.

For flan base:
3 large eggs
75g caster sugar
1/2 tsp vanilla extract
75g plain flour
To make the sponge flan base, preheat the oven to 180°C. Lightly grease and flour a 25 cm sponge flan tin.
Whisk together the eggs, the caster sugar and vanilla extract for approximately 10 minutes, until the mixture becomes very thick and creamy.
Add the flour into the egg mixture using a large metal spoon. Pour the mixture into the prepared flan tin and bake for 10–12 minutes, or until well risen.
Allow the flan to cool in the tin, for 5–10 minutes, then carefully turn it out onto a wire rack to cool completely.
Transfer flan onto a serving plate and filling with pastry cream.

for the pastry cream:

500ml milk
4 tablespoons caster sugar
2 egg
4 tablespoons cornflour
5 tablespoons caster sugar
25g butter
1 teaspoon vanilla extract

In bowl of mixer or wire Beat the eggs with 5 tablespoons sugar and just formed a cream, add the cornflour. Continue stirring to avoid leaving any lumps in the mixture.
In a pot, heat the milk and 4 tablespoons sugar and stir gently. Towards the end before the mixture boil, add the vanilla and remove from the heat. Add the cream mixture in the mixer in a thin stream while mixing so that you do not cook the eggs and mix carefully with a spatula. After thoroughly unite the two mixtures, return pan to fire, stirring constantly with a wooden spoon for a few minutes and when sure that it has thickened well, to remove from the heat. It should have thickened while, but I can shuffle.
The transfer to a bowl, preferably glass and cover with a film, touching the surface of the well so as not to form crust. Once cooled, can use.
(5 years and 2550 days ago)

Pre Made Frozen 9 inch Pie crust
1 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 12oz Flats of Black Mission Figs (sliced in disk shapes) (set aside 6 large figs for decoration)
1 teaspoon freshly grated orange zest

Can of Whipped Cream
Handful of Maraschino cherry

Heat oven to 400°F.

Combine sugar, 1/3 cup flour and 1/8 teaspoon salt in large bowl. Add sliced BLACK MISSION FIGS and orange zest; toss lightly to coat. Spoon into prepared crust (still frozen).

Bake for 50 to 60 minutes or until crust is golden brown and filling bubbles in center.

When fully cool, slice and decorate with Whipped Cream and Maraschino cherries with slivered fresh figs. (5 years and 2551 days ago)

1 Comment

Pie, Figgy

friiskiwi says:

Yummy

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1 fav:

What you need
- 2 waffles
- 1 or 2 flavours Ice cream
- Chocolate syrup
- Strawberry
- White sugar

What to do
1. Put waffle into oven until in golden brown
2. Cut 1 of the waffle diagonally to make triangle shape, leave another 1 as rectangle to be the base
3. Arrange the waffles on the plate
4. Scoop 1 or 2 flavours ice cream, put on the base waffle
5. Pour chocolate syrup into small glass
6. Slice strawberry as a garnish
7. Sprinkle white sugar on top on the sweet treat
8. Enjoy it alone or with family and friends (5 years and 2556 days ago)

1 Comment

The, Waffle, with, ice, cream

Moderator says:

we need the recipe too, do read the goal.

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1 fav:

Creme brulee is an unashamedly rich dessert. As such, we think it is best served in fairly small quantities — we use little white ramekins that hold just over half a cup each, and think they make a good serving size but, in fact, the mixture could easily be used to fill six slightly smaller dishes and still be satisfying.
If you don't like the idea of using cream only, you can use a mixture of equal parts cream and milk. Interestingly, the full cream version sets a little firmer than the milk and cream version, so in some ways the latter can actually seem creamier i the mouth.
For 4-6 servings:
2 cups cream (or 1 cup cream and 1 cup milk) 2 vanilla pods (optional)
4 large egg yolks
1/2 cup sugar
1 tsp vanilla essence 1/8 tsp (pinch) salt 4-8 tsp caster sugar
Pour the cream (or milk and cream) into a small pot or microwave bowl. Add the vanilla pods (if using) and heat gently untill just boils.
Place the egg yolks, first measure of sugar, vanilla essence and salt in another bowl and whisk together.
Remove the vanilla pods (if used) then pour the hot cream mixture into the bowl and whisk again. Pour the mixture through a sieve to remove any lumps, then carefully pour into the four to six ramekins, leaving a few millimetres a the top of each.
Arrange the ramekins in a sponge roll tin or roasting pan and carefully pour in enough hot water to fill to about halfway up the outsides of the ramekins.
Place the tin or pan in a preheated oven and bake at 150degC for 25 to 30 minutes or until the custard has just set (it will appear a little jiggly, but not runny), then remove them from the oven.
Just before serving, sprinkle the top of each ramekin evenly with 1 to 2 teaspoons of caster sugar Had to do this early, so I could photograph them.
Arrange the ramekins on a tray and place under a very hot grill (3cm to 5cm from the heat) for 2 to 3 minutes until the sugar melts and browns. (Alternatively, you can do this with a blowtorch if you have one.) Remove from the heat and let the caramelised sugar cool and harden to form a crisp layer, then serve immediately. (5 years and 2549 days ago)

3 Comments

Creme, Brulee

author says:

verdict was,
Husband liked it
Granddaughter thought I should practice a bit more.

REPLY

Alan2641 says:

Like the angle on this one as well as the refection in the wine -- nice light

REPLY

author says:

Thank you

(5 years and 2548 days ago)

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