2019-09-01_Food_Heaven

By Lakeland (blog.lakeland.co.uk)

By Jane’s Patisserie (www.janespatisserie.com)

70 baking heaven SEPTEMBER WWW.FOODHEAVENMAG.COM

Flapjack froyo cups

MAKES 24

For the yoghurt

1 sachet EasiYo Greek-Style with

Honey Yoghurt Mix

or 320g (11½oz) ready-made

yoghurt

For the fl apjack bases

60g (2oz) butter

55g (2oz) golden syrup

20g (¾oz) light muscovado sugar

100g (3½oz) porridge oats

To de c orate

4 strawberries, each sliced into 6

fi nely grated lemon zest

1 The evening before, make the yoghurt

in an EasiYo Yoghurt Maker (available at

Lakeland) using the sachet of Greek-

Style with Honey yoghurt mix.

2 In the morning, stir the yoghurt

until smooth, then refrigerate while

you make the flapjack. Preheat the

oven to 18 0 °C /Gas Mark 4.

3 Melt the butter, syrup and sugar in a

saucepan over a low heat until smooth,

without boiling. Remove from the heat

and stir in the porridge oats.

4 Spoon equal amounts into the holes

of a Mini Morsel Tin, pressing the

mixture down with the pusher. Bake for

10 minutes.

5 Remove from the oven, then use the

pusher to press down the flapjack, as

it needs to be compacted. Allow to

cool completely.

6 Spoon the yoghurt over the flapjack

bases until the holes are full, then add a

slice of strawberry. Sprinkle with a little

lemon zest, then transfer to the freezer

in the tin until frozen – this will take

about 2 hours. Remove from the tin and

allow to stand for a few minutes at room

temperature before serving.

until smooth in the microwave, or in a

heatproof bowl set over a pan of lightly

simmering water. Once melted, remove

from the heat and leave to cool slightly.

2 Whisk together the cream cheese

and icing sugar until smooth. Add the

melted chocolate, then whisk again until

smooth. Add the double cream and

whisk until thick and lovely.

Alternatively, whisk the cream

separately, then fold the two mixes

together. Spread over the biscuit base,

then leave to set in the fridge for

5-6 hours, or preferably overnight for

a better set.

To de c orate

1 Melt the two chocolates together,

then drizzle over the cheesecake.

2 Whisk together the double cream and

icing sugar, then transfer to a piping bag

and pipe swirls onto the cheesecake.

3 Scatter over some sprinkles, then add

a Lindor Truffle per swirl.

TIP

Make sure you use full-fat cream

cheese, otherwise it will not set

properly. This cheesecake can be stored

for three days in the fridge.

Lindt cheesecake

CUTS INTO 14 SLICES

For the biscuit base

300g (10½oz) digestives

150g (5½oz) unsalted butter/Stork,

melted

For the cheesecake fi lling

500g (1lb 1oz) full-fat cream cheese

100g (3½oz) icing sugar

125g (4½oz) Lindt Milk Chocolate

125g (4½oz) Lindt Dark Chocolate

300ml (10fl oz) double cream

To de c orate

25g (1oz) Lindt Milk Chocolate

25g (1oz) Lindt Dark Chocolate

150ml (5fl oz) double cream

2 tbsp icing sugar

12-14 Lindt Lindor truffl es

For the biscuit base

1 Blitz the biscuits to a fine crumb in a

food processor, or in a bowl with the

end of a rolling pin. Add the melted

butter and stir to combine.

2 Press into the bottom of a 20cm (8in)

deep springform tin. Set aside.

For the cheesecake fi lling

1 Melt the chocolates together carefully