Taste.com.au – September 2019

24 taste magazineSeptember 2019

cook the cover

Letthemeatcake–layeredRedSkinscheesecake, thatis!Bejewelledwithglistening

jelly,dollopedwith silkymeringue and encrusted with sugar crystals, it’s fit for a queen.

RECIPE

MICHELLE

SOUTHAN

PHOTOGRAPHY

JEREMY

SIMONS

STYLING

DAVID

MORGAN

FOOD PREPARATION

MAX ADEY, KATHY KNUDSEN

ILLUSTRATION

KAT CHADWICK

let’s go!

250gpktnicebiscuits

125gbutter,melted

12 Allen’sRedSkinslollies

500ml(2cups)thickened cream

5 tspgelatinepowder

3 x 250gpktcreamcheese, chopped,

atroomtemperature

140g(^2 ⁄ 3 cup)castersugar

2 tspvanillaextract

85g pkt strawberry jelly crystals

250ml(1 cup)boilingwater

pinkchocolatedrizzle

50gwhitechocolate,finelychopped

60ml(^1 ⁄ 4 cup)thickenedcream

QueenHotPinkand Purple Food Colour

Gels,totint

italianmeringue

315g(1^1 ⁄ 2 cups)castersugar

4 eggwhites,atroomtemperature

Pinch of cream of tartar

no-bakeredskinscheesecakeslice

serves 12 |prep 30 mins (+ 30 mins cooling & 4 hours 30 mins setting)|cooking 25 mins

1 Linea 7.5cm-deep,8 x 27cmloafpanwith

bakingpaper,allowing paper to overhang

thetwolongsides.

2 Processbiscuitsin a foodprocessoruntil

coarselycrushed.Addbutter.Processuntil

combined.Pressmixturefirmlyoverbaseof

pan.Placein thefridgetochilluntilrequired.

3 Place8 RedSkinsand250ml(1 cup)cream

in a smallsaucepanoverlowheat.Cook,

stirringoften,for8 minutesoruntilcompletely

melted.Pourintoa heatproofbowl.Placein

fridge,stirringoccasionally,for 15 minutesor

untilmixturehascooledtoroomtemperature.

4 Place1 tbswaterin a smallmicrowave-safe

bowl.Sprinklewith 21 ⁄ 2 tspgelatine.Setaside

for2-3minutestosoften.MicrowaveonHigh

for 10 secondsoruntilwarm.Whisk with

a forkuntilgelatinedissolves.

5 Useelectricbeaterstobeat375gcream

cheeseand70g(^1 ⁄ 3 cup)sugarin a bowluntil

smooth.Addvanillaandremaining1 cup

cream.Beatuntilwellcombined.Add

gelatinemixture.Beatuntilcombined.Pour

theoverbiscuitbase.Smoothsurface.Place

in the freezer for 30 minutes or until firm.

6 Place1 tbswaterin a smallmicrowave-safe

bowl.Sprinklewithremaininggelatine.Set

asidefor2-3minutestosoften.Microwaveon

Highfor 10 secondsoruntilwarm. Whisk with

a forkuntilgelatinedissolves.

7 Useelectricbeaterstobeatremaining

creamcheeseandsugarin bowluntilsmooth.

AddmeltedRedSkinsandgelatinemixtures.

Beatuntilcombined.Pourintopan.Smooth

surface.Placein fridgefor4 hoursoruntilset.

8 Meanwhile,place1 tspjellycrystalsin

smallbowlandsetaside.Placeremaining

crystalsin a heatproofjug.Addboiling

water.Stiruntilcrystalsdissolve.Pourinto

a 12x 17cmglassorplasticcontainer.

Placein thefridgefor3 hoursoruntilset.

9 Linea bakingtraywithbakingpaper.Place

remainingRedSkinsin heatproofmicrowave-

safebowl.MicrowaveonHigh,stirring

halfway,for1 minutetomelt.(Becareful,it’llbe

hot.)Stirfor 30 secondsoruntilstrandsform.

Usebackofa forktodipintomixture.Use

backofa secondforktopullapartintothick

strands.Placeontray.Oncecoolenoughto

handle, use fingers to pull blobs into strands.

10 Tomakepinkdrizzle,placechocolateand

creamin a microwave-safebowl.Microwave

onHigh,stirringeveryminute,for2-3minutes

oruntilmelted.Add6 dropsofhotpinkgel

and1 dropofpurple.Stiruntilwellcombined.

Setasidefor1 hourtothickenslightly.

11 Tomakemeringue,stirsugarand60ml

(^1 ⁄ 4 cup)waterin a saucepanoverlowheat,

brushingdownsideofpanwitha wetpastry

brushtopreventsugarcrystalsforming,until

sugardissolves.Increaseheattomedium-

high.Cook,withoutstirring,for3-5minutes

oruntilmixturereaches115°C(softball

stage).Whilesyrupcontinuestocook,

useelectricbeaterstowhiskeggwhites

andcreamoftartarin a bowluntilsoftpeaks

form.Whensyrupreaches120°C(firmball

stage),withbeatersonlowspeed,gradually

addsyruptoeggwhites.Increasespeedto

high.Whiskfor 15 minutes or until thick,

glossyandcool.

12 Dollopmeringueoncheesecake.

Cutjellyintocubesandarrangeontop.

Decoratewithpinkchocolatedrizzle,Red

Skins strands and reserved jelly crystals.