| SUMMER SWEETS Cheese Cake Slice 2 packets Lattice Biscuits 250gm unsalted butter 250gm cream cheese 250gm castor sugar 1 tablespoon lemon juice grated rind from 1 lemon 1 heaped teaspoon gelatin dissolved in 1/4 cup hot water Line the bottom of a swiss roll tin with foil. Place layer of lattice biscuits sugar side down in tin. Beat remaining ingredients in processor or with electric beater till smooth and fluffy. Pour carefully over lattice bicuits. Top with another layer of lattice biscuits sugar side up. Cover with foil and refrigerate at least 12 hours. Cut into squares or fingers. Keeps well in fridge for about a week. For freezing use a traditonal biscuit crumb base using unsalted butter in normal pie dishes. If you are taking this dish any where there is no fridge add another 2 teaspoons of gelatine to make sure it doesn't go too soft. Banana Mousse 1 packet of lemon jelly 1 cup of thickened cream 1/2 cup of ripe mashed bananas 2 tablespoons white rum Make up 1 packet of lemon jelly with 1 1/2 cups boiling water & refrigerate until half set. Whip cream till thick, mix with bananas, rum and lemon jelly. Pour into serving dishes and refrigerate for at least 4 hours. Serve with whipped cream and passionfruit pulp, Sherried Dessert Cake 2 unfilled sponge cakes 125gm crushed plain sweet biscuits* 1/2 cup chopped walnuts* 1/2 cup chopped raisins* 1 tablespoon mixed peel * 1 dessertspoon cocoa* 1/2 teaspoon cinnamon * 1 cup sweet sherry* apricot jam Slice cakes in half though middle to give you 4 cakes. Cumble one cake top into large mixing bowl (leaving 3 cakes) add the ingredients with stars next to them and mix well. Spread 1 cake bottom cut side and the remaining cake top cut side with apricot jam. Spoon half the mixture from the bowl over the bottom cake with jam. Place the non jam cake on top. Spoon the other half of mixture over this and top with last cake top. Chill for 15 min. cover with chocolate cream. Refrigerate till needed. Chocolate Cream: Dissolve 2 tablespoons cocoa in 1 tablespoon Sherry and whip with 450 ml thickened cream till thick. Tastes best made up 6 hours ahead of time as this allows the flavours to soak through. Pineapple Gingernut Cream Crush 1 packet gingernut biscuits. Mix with 2 tablespoons sherry and 1 can medium tin of crushed pineapple (app 400gm). Allow to stand for 1 hour. Whip 300 ml thickened cream and fold in biscuit mixture. Serve with chocolate curls sprinkled on top. Apricot Bavarian 250 gm shortbread biscuits 180gm dried apricots 2 3/4 cups water 2 tablespoons sugar 1 packet lemon jelly 150gm sour cream (half a carton) Place water, apricots, and sugar in pan. Bring to boil. Add jelly crystals and simmer 15 min. Cool slightly then blend till smooth. Refrigerate till cold then fold in sour cream till smooth. Grease a 20cm square tin and line with shortbread biscuits. Spoon carefully over biscuits and return to fridge for 3 hours. Serve decorated with whipped cream. Marshmallow Fruit Dip Enough fresh fruit salad for 4 people 125 gm white marshmallows 200gm low fat yoghurt 1/2 cup light cream 3 medium passionfruits Melt marshmallows in double saucepan. Stir in yoghurt, cream and passionfruit. Pour into 4 small bowls and chill. Divide fruit salad into 4 dessert bowls, give every one 1 of each and dip away. A wonderful summer dessert. |
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