hi-fibre | Lyn's Recipes

SUMMER CHEESECREAM DESSERT

December 27, 2016 / Lyn Jones / 0 Comments

I did this for a Christmas dessert – semi successful. The tulips (biscuit pastry) was too soft and wrong texture for cheesecream as I let it set too long in fridge while I tried to get the pastry right. It wouldn’t dissolve completely so I could re-set it with the egg whites. Cream tasted nice though. Lot of eggs involved. I used ricotta as much less salt.

Serves 4

summer-cheesecream-with-biscuit-tulipes
250g cottage or ricotta cheese, creamed
5 tsp gelatine
hot water
1/3 cup fruit juice or water (I used passionfruit tin – a bit too flavourful)
3/4 cup diced canned fruit (drained) – try berries for Belinda
1 tsp grated orange rind (Belinda thought this made the whole dish taste right)
2 small eggs, separated
1/3 cup caster sugar
4 individual wetted moulds – silicon patty pans were ideal. No greasing needed but they are quite large so the biscuits had to be moulded around large coffee jars.

60g softened unsalted butter
less than 1/4 cup caster sugar -much too sweet for pastry
1 large egg white
1/4 tsp vanilla
1/3 cup plain flour
20cm (or less) greaseproof paper circle

1. Fresh fruits in season* – slice & mix together in a large bowl (except kiwis, as they absorb blue too easily) ready to spoon into tulipes. * Belinda could eat blueberries, kiwis, strawberries, orange and a little pineapple & peach)

2.Grated chocolate.(made it special)

FILLING:
Cream, blend or process cheese until smooth & creamy.
Soak gelatine in fruit juice or water, dissolving over hot water. Mix into cheese, diced fruit & rind.
Beat yolks with sugar over the hot water until thick & creamy and sugar dissolved* (This took ages by hand – and hurt.). Mix into cheese and cool (not in fridge!!!!).
Whisk egg whites until foamy, fold through cheese and spoon into 4 individual wetted molds. Chill until firm.

BISCUIT PASTRY (tulipes):
Combine the soft butter & sugar until creamy, add egg white from large egg, then vanilla & flour.
Grease 4 circles of greaseproof paper (20cm diam) and spread biscuit batter evenly*
(I cut only one to watch for size. Spreading took quite a while).

Bake in mod hot oven 190 (try 180 for 7 mins) degrees C approx 10 mins until just golden on the edges.* (mine wouldn’t dry out and two burnt on the tray of 4 – will try really thick tray next time.)

Remove biscuit with a spatula and place over an upturned glass, gently pressing into a tulip shape while warm. Cool, then remove and keep airtight until ready to serve.

ASSEMBLY:
Put tulipes on serving dish, unmould cheese shape (by dipping in hot water if necessary),
invert into tulipe and garnish with slices of fresh fruit. Add grated chocolate if desired.

COCONUT BERRY TARTLETS

December 24, 2016 / Lyn Jones / 0 Comments

Our Christmas days tend to be hot & sticky. This fresh fruit tart made with a base full of healthy seeds & nuts is quick & simple. A no-cook, no-fuss dessert that will satisfy sweet tooths and the health conscious alike.
Makes 4

coconut-berry-tartlets-with-healthy-seed-nut-base

4 individual tart tins with loose bases.
1/4 cup each of sunflower seeds, golden linseeds, macadamia nuts, almond meal
1 Tab chia seeds
1/2 cup pitted dates
1/2 vanilla bean, seeds scraped
1/2 tsp ground cinnamon
2 Tab coconut oil
FILLING:
1 X 400ml cans of coconut cream
1 cup mixed berries

BASE:
Put all the ingredients together in a food processor and process until smooth.
The mix should stick together when pressed, but you don’t want it to be too wet or sticky, as it won’t hold together.
If it isn’t sticky enough, add some extra coconut oil. If it’s too wet, add more almond meal.

Divide the mixture between 4 individual tart tins with loose bases, then press the mixture into the basde and up the side of each tin to form a tart shell. Put the tins in the freezer to firm up the bases.

FILLING:
Chill the cans of coconut cream in the fridge overnight.
About 1/2 an hour before you are ready to start work, put a mixing bowl in the freezer to chill.
Open the chilled cans and spoon the thick layer of cream off the top and into the chilled bowl.
Using an electric mixer, whisk the chilled cream until soft peaks form.

To serve: Take the tart cases out of the freezer, remove them from the tins, and then gently spoon in the whipped coconut cream. Top with the berries. Delicious!