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desserT
VANILLA CHEESECAKES
WITH BAKED PLUMS
serves 4-6
ingredienTs
For the base:
•
150g digestive biscuits
•
75g butter
For the topping:
•
200g mascarpone cheese
•
175g Greek yoghurt
•
75g caster sugar
•
grated zest 1 lemon
•
1 tsp vanilla bean paste
•
100ml double cream
•
6-8 ripe plums, halved or quartered
•
2 tbsp caster sugar
•
75ml port or apple juice
METHoD
in The kiTChen
Crush the biscuits to a fine crumb in a
plastic bag with a rolling pin or in a blender.
Melt the butter in a saucepan and then
thoroughly mix in the biscuit crumbs. Divide
the crumbs between 4-6 glasses, dishes or
ramekins, and firmly press into the base
with the back of a spoon. Set aside.
Mix together the mascarpone cheese,
Greek yoghurt, sugar, lemon zest and
vanilla until smooth. In a separate bowl,
whisk the double cream until it just forms
soft peaks. Fold into the vanilla mascarpone
mixture. Spoon on top of the cheesecake
bases levelling off the surface with the back
of a spoon. Chill in the fridge until needed.
on The BarBeCue
Prepare the barbeque with the baffle in
upright position and heat to approximately
220°C for baking.
Put the plum pieces in a small roasting tray
and pour over the port or orange juice, and
sprinkle with the sugar. Bake in the
barbeque with the lids down for about
10-15 minutes until the plums are starting
to soften and become syrupy.
If serving straight away, spoon over the top
of the cheesecakes while hot, or leave to
cool first before spooning on top.
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