R13
Whipped cream
1 x 300ml thickened or pure cream
1. Place cream into blender jug and select speed
1/min speed, blend for approximately 20 seconds.
Check thickness. Pulse once or twice if thickening
is required. Do not overblend.
Sweet treats
R12
Chilled cheesecake with
raspberry puree
250g pkt plain sweet biscuits, broken
125g butter, melted
250g cream cheese, cubed and softened
400g can sweetened condensed milk
1
⁄
2
cup/125ml cream
1 tablespoon grated lemon zest
1
⁄
3
cup lemon juice
1 punnet raspberries, washed
1. Place biscuits in blender, select 2/chop speed,
blend until finely crushed. Add melted butter to
blender jug and continue to blend until
well combined.
2. Press biscuit mixture over base and sides of a
greased 20cm spring form pan. Chill until firm.
3. Place cream cheese, condensed milk, cream,
lemon zest and juice in blender jug. Select 3/blend
speed, blend until smooth. Pour into prepared
crumb crust, cover and refrigerate for at least 24
hours before serving.
4. Place raspberries into blender jug and puree on
low speed. If desired, sweeten raspberry puree
with a little icing sugar.
Serve with whipped cream and raspberry puree.
TIP: Cream cheese is best softened at
room temperature.
Mixed berry crepes
2 x 60g eggs
1 cup/250ml milk
1 tablespoon butter, melted
1 cup plain flour
2 teaspoons caster sugar
1
⁄
4
cup/60ml caster sugar, extra
1
⁄
4
cup/60m water
250g mixed fresh berries (strawberries,
raspberries, blueberries), washed and hulled
1. Place eggs, milk, butter, flour and caster sugar
into blender jug. Select 3/blend speed, blend
until smooth. Allow to stand for 1 hour.
2. Heat a small non stick frypan or crepe pan.
Pour
1
⁄
4
cup batter into pan, swirling to cover base.
Cook on medium heat until underside is golden,
approximately 1 minute. Turn crepe to cook other
side. Remove from pan and place on a plate.
Repeat with remaining batter, stacking crepes onto
plate and interweaving with grease proof paper.
Set aside.
3. To make mixed berry sauce, heat extra sugar
and water in a small saucepan until dissolved.
Add mixed berries and cook until soft.
Allow to cool.
4. Place cooked mixture in blender jug and blend
until smooth, using low speed.
5. Fold crepes into quarters and arrange in an
ovenproof dish overlapping layers. Pour over sauce
over crepe and bake in a preheated oven at 200ºC
for 10-15 minutes.
Serve with scoops of vanilla ice cream.
TIP: Brandy can be added to mixed berry
sauce if desired.
BR8376 BBL600 Book AMEND DEC_06.qxp 22/12/06 10:53 AM Page R12
