Spec me a dessert

300g cream cheese
250g mascarpone cheese
300ml extra thick double cream
600g white chocolate bar
500g Hobnobs
large Knob butter
2 pallets of strawberries
sugar

1) Smash the hobnobs up and add melted butterto form a base, allow to cool.
2) Next boil some water in a saucepan, turn heat of. Place glass bowl above water (making sure it doesn't touch). Place chocolate in and allow to melt. As little stirring as possible, once melted set aside and allow to cool slightly.
3)Take one pallet of strawberries and finely slice, place in a bowl and sprinkle 1 tablespoon of sugar over and leave for 30mmins or so.
4) beat the cream and cheese together. Then mix in the still melted but slightly cool chocolate.
5) Use half this mixture to cover the biscuit base. Then neatly arrange the strawberries on top and poor over any juice.
6)Spread the remaining mixture over.
7) With the remaining strawberries, blend in a blender, place in a saucepan with about 3 tablespoons of sugar (or to taste), bring to the boil and reduce by half (or until reasonably thick and syrupy). Strain through a sieve. Allow to cool
8)poor over the cheese cake. Place in fridge to allow it all to firm up.
 
AcidHell2 said:
300g cream cheese
250g mascarpone cheese
300ml extra thick double cream
600g white chocolate bar
500g Hobnobs
large Knob butter
2 pallets of strawberries
sugar

1) Smash the hobnobs up and add melted butterto form a base, allow to cool.
2) Next boil some water in a saucepan, turn heat of. Place glass bowl above water (making sure it doesn't touch). Place chocolate in and allow to melt. As little stirring as possible, once melted set aside and allow to cool slightly.
3)Take one pallet of strawberries and finely slice, place in a bowl and sprinkle 1 tablespoon of sugar over and leave for 30mmins or so.
4) beat the cream and cheese together. Then mix in the still melted but slightly cool chocolate.
5) Use half this mixture to cover the biscuit base. Then neatly arrange the strawberries on top and poor over any juice.
6)Spread the remaining mixture over.
7) With the remaining strawberries, blend in a blender, place in a saucepan with about 3 tablespoons of sugar (or to taste), bring to the boil and reduce by half (or until reasonably thick and syrupy). Strain through a sieve. Allow to cool
8)poor over the cheese cake. Place in fridge to allow it all to firm up.
Click to expand...

Excellent thanks :D

For the white chocolate is there any special cooking chocolate required or milkybar do? :p


beat the cream and cheese together.
Click to expand...

Both cheeses yeah?
 
I always use milkybar, what ever taste you like. It's expensive though. It's a lot of chocolate, rich but will feed 10 easily and probably more.

yep both cheeses.
 
Last edited:
Easy but lovely desert is baileys panna cotta

3 gelatine leaves
250ml/9fl oz Baileys
250ml/9fl oz double cream
1 vanilla pod, split lengthways, seeds scraped out
25g/1oz sugar

Soak the gelatine leaves in a little cold water until soft.

Heat the baileys, cream, vanilla pod and seeds and sugar in a pan and bring to a simmer. Just ensure it doesn't boil. Remove the vanilla pod and discard.

Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.

Divide the mixture among four ramekins and leave to cool. Place into the fridge for at least an hour, until set.

To get them out of ramekins, place ramekins in boiling water for a couple of seconds and they will slide out. Serve with strawberries marinated in raspberry liqueur and some mint leaves.
 
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