Raspberry Cheesecake French Toast

Posted on at 5:00 pm.

Raspberry Cheesecake French Toast

Servings:4

Preparation Time:20

Cooking Time:6

Ingredients

With mixer on medium speed, beat cream cheese with vanilla until smooth. Stir in raspberry jam.
In a large shallow dish, whisk milk, cream, eggs, and cinnamon.
Spread cheese mixture on one side of brioche slices. Divide raspberries among 4 slices; top with remaining slices, pressing to make 4 sandwiches.
Heat a non-stick pan on medium; spread a little butter over the pan. Dip sandwiches into egg mixture, turning to soak both sides. Placing the sandwiches into the pan; cook 2 to 3 minutes per side or until golden brown.
Transfer to a plate. Dust with confectioners' sugar; serve with maple syrup and more raspberries.

Posted on at 1:03 pm.

Raspberry Pavlova

The perfect dessert to enjoy at the weekend!

Servings:8

Preparation Time:25

Cooking Time:1

Heat oven to 150C and using a pencil, mark out the circumference of a dinner plate on baking parchment.
Whisk 4 egg whites with a hand mixer until they form stiff peaks, then whisk in 250g caster sugar, 1 tbsp at a time, until the meringue looks glossy.
Whisk in 1 tsp white wine vinegar, 1 tsp cornflour and 1 tsp vanilla extract.
Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.
Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven. When the meringue is cool, chop 100g of the hulled raspberries. Mix them with 2 tbsp icing sugar.
Place in a food processor, blitz until smooth, then push the fruit mixture through a sieve.
Whip 350ml double cream with the remaining 1 tbsp icing sugar and spread it over the meringue. Put the remaining 400g hulled and halved raspberries and blueberries on the cream and finally pour the sauce over the whole lot.

Posted on at 10:56 am.

Prosecco Truffles

The ultimate festive treat!

Servings:25

Preparation Time:1

Cooking Time:10

Put the cream and butter in a saucepan. Heat gently until the butter has melted and the mixture starts to simmer. Put both milk/dark chocolate into a large heatproof bowl then pour the hot cream mixture on top of the chocolate. Leave to sit for a minute then stir until all the chocolate has melted, then stir in the prosecco. Chill the mixture for 4 hours or overnight.
Line baking trays with foil. Pipe the mixture, shaping into 25 small balls on the trays. Put the trays into the freezer for 1 hr or until you’re ready to serve them. Put the milk chocolate for coating into a heatproof bowl and heat in the microwave until melted, stirring after every 30-second blast. Alternatively set the bowl over a pan of simmering water to gently melt the chocolate. Drop a frozen truffle into the melted chocolate and turn it over with a spoon to coat it, then place back onto the foil-lined tray. Repeat with the rest of the truffles. The coating should set in about 5-10 mins.
Once set, place of serving plate and enjoy!