insideKENT Magazine Issue 95 - February 2020 | Page 80

VALENTINE’S
THE WAY TO O U R H E A R T
CONT.
Champagne and Raspberry Possets
with Shortbread Biscuits
Recipe by Munchy Seeds www.munchyseeds.co.uk
Mini Chilean Blueberry Cheesecakes
Recipe by www.lovefreshberries.co.uk
Make these easy, no cook cheesecakes the night before and leave in the
fridge. If you have room, there are some spare for second helpings or
just freeze the extras with a little pot of blueberries for another time.
Makes: 8
Prep time: 25 minutes
Cook time: 4-5 minutes
Chill time: 5 hours or overnight
Ingredients:
For the Heart Shaped
Munchy Shortbread Biscuits
• 200g butter or margarine
(can be dairy-free)
• 1 tsp vanilla essence
• 100g caster sugar
• 300g plain flour sifted
• Salted Caramel Munchy Seeds
For the Champagne and Raspberry Possets
• 140g frozen raspberries, defrosted
• 2 tbsps Champagne
• 200ml double cream
• 4 tbsps golden caster sugar
• Freeze dried raspberries, to decorate
Method:
Munchy Shortbread Biscuits
Champagne and Raspberry Possets
1. Put the raspberries and Champagne
in a mini food processor or blender (or
use a jug and a hand blender). Whizz
until the purée is as smooth as you can
get it, then use a wooden spoon or
spatula to push as much of it through
a sieve as you can. Discard the seeds
left behind.
2. Put the cream and sugar in a
saucepan and warm gently until the
sugar melts. Increase the heat until just
boiling, then boil vigorously for 2 1/2
minutes, stirring constantly.
1. Cream the butter, vanilla and sugar
together. Stir in the flour and mix into
a dough. Add the Munchy Seeds and
blend into the dough. Wrap in cling
film and chill in the fridge for at least
30 minutes. 3. Turn off the heat and stir in the
raspberry-Champagne purée. Cool for
15 mins before dividing between 2 small
pots or glasses. Chill for 30 mins, then
sprinkle over the freeze-dried raspberry
pieces and chill for at least 2 hours or
more until set.
2. Preheat the oven to 160ºC/140ºC
(fan) and line a baking tray with
parchment paper. 4. To serve, remove the possets from
the fridge and serve with the Munchy
Seeds heart-shaped shortbread biscuits.
3. Once the dough is chilled, roll
out to approximately 1/2 cm thick and
cut into hearts using a heart-shaped
cookie cutter.
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4. Place on the baking sheet and bake
for 12–15 minutes until golden brown.
Ingredients:
Biscuit base
• 75g (3oz) digestive biscuits
• 25g (1oz) butter
• 2 tsp golden syrup
Cheesecake
• 300g (11oz) full fat cream cheese
• 65g (2 1/2oz) caster sugar
• 1 lemon, grated rind and juice
• 200ml (7fl oz) double cream
Topping
• 1 tsp cornflour
• Juice of 1/2 lemon
• 2 tbsp water
• 40g (1 1/2oz) caster sugar
• 200g (7oz) Chilean blueberries
2. Add the cream cheese, caster
sugar and lemon rind to a bowl
and whisk together briefly until
just mixed. Gradually whisk in
the lemon juice and the cream
until smooth and thick.
3. Spoon the cheesecake mixture
into crumb lined moulds then
spread into an even layer and swirl
the tops with the back of a spoon.
Chill for 5 hours or overnight.
4. To make the blueberry topping,
add the cornflour to a small
saucepan, stir in the lemon juice
and mix until smooth then add
the water, sugar and blueberries.
Cook over a medium heat for 2-
3 minutes, stirring until the
blueberries are just beginning to
soften and the sauce has thickened
to become a rich blueberry colour.
Leave to cool, cover and chill until
ready to serve.
Method:
1. Add the biscuits to a small
plastic bag, seal the top then crush
the biscuits with a rolling pin.
Heat the butter and golden syrup
in a small saucepan until melted,
stir in the biscuit crumbs and mix
together. Divide between 8, 75ml
(3fl oz) heart shaped sections in a
flexible silicone cake mould. Press
the biscuits into a thin layer with
the back of a teaspoon. Chill while
making the filling.
5. To serve, loosen the edges of
the heart moulds and press up
from the base, removing the
cheesecakes with a small spatula.
Transfer to serving plates and
spoon the blueberries on top.
Cook’s tip
If you find the cheesecakes a little
tricky to remove from the moulds
or haven’t had much time to chill
them, freeze for 30 minutes to
firm up then try again.