80
20cm spring form pan. Chill until firm. Place cream
cheese, condensed milk, cream, lemon zest and
juice in blender jug. Use speed 3/blend, blend
until smooth. Pour into prepared crumb crust, cover
and refrigerate for at least 24 hours before serving.
Place raspberries into blender jug and puree. 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 tempe-
rature.
MIXED BERRY CREPES
»
2 x 60 g eggs
»
250 ml milk
»
1 tbsp butter, melted
»
1 cup plain flour
»
2 tsp caster sugar
»
¼ cup caster sugar, extra
»
¼ cup water
»
250 g mixed fresh berries (strawberries, ras-
pberries, blueberries), washed and hulled
Place eggs, milk, butter, flour and caster sugar
into blender jug. Use speed 3/blend, blend until
smooth. Allow to stand for 1 hour. Heat a small
non stick frypan or crepe pan. Pour 1/4 cup batter
into pan, swirling to cover base. Cook on medi-
um heat until underside is golden, approximately
1 minute. Remove from pan and place on a plate.
Repeat with remaining batter, stacking crepes onto
plate and interweaving with grease proof paper.
Set aside. To make mixed berry sauce, heat extra
sugar and water in a small saucepan until dissol-
ved. Add mixed berries and cook until soft. Place
cooked mixture in blender jug and blend until
smooth, using speed 3/blend. Fold crepes into
quarters and arrange in an ovenproof dish overlap-
ping layers. Pour over sauce and bake in a prehe-
ated 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.
COCKTAILS
MARGARITA
»
60 ml tequila
»
60 ml cointreau
»
80 ml lime juice
»
12 ice cubes
Place tequila, contreau, lime juice and ice cubes
into blender jug. Use speed 2/chop or ice crush
setting, blend until well combined and ice is crus-
hed. Serve in salt rimmed glasses.
SUNSET COOLER
»
375 ml sauternes
»
2 cups frozen pears, peeled, cored and diced
»
1 cup frozen apricots, de-seeded and diced
»
1 tbsp lemon juice
Place all ingredients in blender jug. Use speed 2/
chop or ice crush setting, blend until smooth.
TIP: Place diced fruit in a plastic bag and freeze
until firm.
FROZEN SANGRIA
»
250 ml fruity red wine, chilled
»
125 ml cranberry or red grape juice
»
125 ml lemon sorbet
»
80 ml orange concentrate
»
½ cup fresh seedless grapes, frozen
»
1 cup tinned plums, drained
Place all the ingredients in a blender jug. Use
speed 2/chop or ice crush, blend until smooth.
PINA COLADA
»
2 tbsp white rum
»
2 tbsp coconut cream
»
2 tsp sugar
»
¾ cup unsweetened pineapple juice
»
10 ice cubes
Place all ingredients into blender jug. Use speed
2/chop or ice crush, blend until well combined
and ice is crushed. Serve immediately.
