2019-09-01_Food_Heaven

Recipe by beautifulcountrybeautifulfruit.com

PUDDING HEAVEN

WWW.FOODHEAVENMAG.COM SEPTEMBER baking heaven 53

Plum beautiful

cheesecake tarts

SERVES 6
6 individual shop-bought pastry
cases
6 South African Flavorking plums,
pitted and thinly sliced
100g (3½oz) cream cheese
2 tbsp Greek yoghurt
½ tsp vanilla extract
1 tsp lemon zest
1 tbsp caster sugar
1 free-range egg yolk
1 passion fruit
20g (¾oz) light muscovado sugar
fresh mint, to decorate

1 Preheat the oven to 180°C/Gas
Mark 4. Put the pastry cases onto a
baking sheet. Share half the sliced
plums between the cases.

White chocolate

mousses with

strawberry and black

pepper sauce

SERVES 4

For the white chocolate mousse
200g (7oz) white chocolate, broken
into pieces
grated zest of 1 lime
2 free-range eggs, separated
2 tbsp white rum
150ml (¼pt) double cream
For the strawberry and black
pepper sauce
50g (2oz) caster sugar
75ml (2½fl oz) water
½ tsp black peppercorns, roughly
crushed
225g (8oz) strawberries, hulled,
sliced
juice of ½ a lime
a few extra small strawberries, to
decorate

1 To make the mousse, melt the
chocolate in a bowl set over a saucepan
of ver y gently simmering water,

2 Beat together the cream cheese,

Greek yoghurt, vanilla extract, lemon

zest, caster sugar and egg yolk. Spoon

into the pastr y cases. Bake for

15 minutes, or until set.

3 While the cheesecake tarts are

baking, put the remaining plums into a

saucepan and scoop in the flesh from

the passion fruit. Add the muscovado

sugar and 3 tbsp water. Simmer gently

for 3-4 minutes, then remove from

the heat.

4 Serve the tarts while barely warm,

with the plum and passion fruit

mixture spooned on top, decorated

with mint leaves.

TIP You can use one large pastry case

instead of individual ones – though you

may have to bake this for a few minutes

longer to set the cheesecake filling.

making sure that the base of the bowl

isn’t touching the water.

2 Take the bowl of chocolate off the

saucepan and stir in the lime zest, egg

yolks and rum until smooth. Lightly

whip the cream until it forms soft swirls,

then fold into the chocolate mix and

spoon into 4 small glasses. Chill in the

fridge for 3-4 hours until set.

3 Meanwhile, make the sauce. Add the

sugar, water and pepper to a medium

saucepan and heat gently, stirring until

the sugar has dissolved, then simmer

for 3 minutes. Add the strawberries and

lime juice and cook for 2 minutes, then

leave to cool.

4 Purée the sauce in a liquidiser or using

a stick blender until smooth. Pour into a

small jug and pour over the tops of the

mousses just before serving. Serve on

small plates with extra halved

strawberries, if liked.

Recipe by Love Fresh Berries (lovefreshberries.co.uk)