Thursday, 5 April 2007

Jelly Cheesecake

Prep time 20 mins + chilling

9 plain digestive biscuits
30g butter
1 sachet quick-gel (choose colour according to fruit)
1 tub mascarpone
1 tin of: mandarin segments / pear halves / peach slices (choice is yours!)

1) Place the biscuits in a food processor and blitz until fine crumbs or place in a large sealable food bag and bash with a rolling pin

2) In a saucepan melt the butter, turn off the heat and add the biscuit crumbs, stir well, now transfer to a loose bottomed sandwich tin and press down to make a smooth layer, allow to cool and chill for 20 minutes

3) Remove from the fridge and cover the base with the mascarpone to make a smooth layer

4) Slice your fruit of choice thinly and make a pretty layer over the mascarpone

5) Make the quick-gel up as per the instructions, pour over the top carefully until covered, allow to set and chill for a couple of hours before serving

In the summer, using fresh strawberries is lovely

This dish is a surefire winner and so easy to make!

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