Delicious UK - (08)August 2020

mintleavesandlimewedges.

PERSERVING(30MLGIN)200kcals,

0.8gfat(0.3gsaturated),1.7g

protein,28.8gcarbs (28.8g sugars),

no salt, 2g fibre

Watermelon,lime&ginger

no-bakeyogurtcheesecake

SERVES12.HANDS-ONTIME45 MIN,

PLUS 4-6 HOURS CHILLING

MAKE

AHEAD

Starttherecipe6-10hours

ahead.If makingforlunch

youcouldsetthebaseand

fillingthenightbefore,thenaddthe

jellyinthemorning.Thecheesecake

isbesteatenonthedayit’sfinished.

FOOD

TEAM’S

TIP

Chillleftovers,withoutthe

watermelonslices,ina

sealedcontainer.Thejelly

will lose its set but still taste good.

FORTHEBASE

• 200ggingernutbiscuits


• 80g unsalted butter, melted

FORTHEFILLING

• 500gfull-fatcreamcheese (we
  usedPhiladelphia)


• 150gcastersugar


• 1 tspvanillabeanpaste


• 250gGreekyogurt


• Finelygratedzestand juice 1 lime


• 80mlwholemilk


• 2 gelatineleaves(weusedCosta),
  soakedincoldwaterfor5 minutes


• Mintleavesanda fewthin slices
  watermelon to serve

FORTHEWATERMELONJELLYTOPPING

• 1kgwatermelon,skinremoved
  anddiscarded,roughlychopped


• 3-4cmpiece fresh ginger, finely
  grated


• 110gcastersugar


• 7 gelatineleaves,soaked in cold
  water for 5 minutes

Watermelonand

ginslushies

MAKES4.HANDS-ONTIME 15 MIN,PLUS

COOLING, CHILLING AND 2 HOURS FREEZING

MAKE

AHEAD

Youcanfreezethe

watermelon(ina sealed

bag)forlonger,butdefrost

a bitbeforeusingorit won’tblend.

Thesyrupwillkeepfora few

weeks,chilledina sealedcontainer.

FOOD

TEAM’S

TIP

If youdon’thavea large

blender,blendin4 batches

in a NutriBullet or similar.

• 1kgminiwatermelonsorregular
  watermelon,obviousseedspicked
  out,skinremovedanddiscarded,
  choppedintorough3cmcubes


• 200gfreshraspberries


• 120-200mlgin(toyourtaste)


• Freshmintleavesand lime
  wedges to serve

FORTHEMINTSYRUP

• 165gcastersugar


• Juiceof1 lime


• ½ bunch fresh mint

1 Forthesyrup,putthesugarand

125mlwaterina smallpanovera

medium-highheat,stirringuntilthe

sugarhasdissolved.Bringtothe

boil,thenremovefromtheheatand

addthelimejuiceandmint.Leave

tocooltoroomtemperature,then

strainintoa storagebox,discarding

themint.Chill(seeMakeAhead).

2 Spreadthewatermelonona tray

linedwithbakingpaperina single

layer,thenfreezefor2 hoursor

untiljustfrozen(seeMakeAhead).

3 Putthefrozenwatermelon,

raspberries,4 tbspmintsyrup(orto

taste)andginina blender(seetip).

Whiztoa slushyconsistency,then

pour into tall glasses and serve with

YOU’LLALSONEED...

• 23cmspringformcaketin,the
  baselinedwithcompostable
  bakingpaper;stainlesssteel
  bowl(thatfitsinsidea largerbowl
  to be filled with iced water)

1 Forthebase,whizzthebiscuitsto

finecrumbsina foodprocessor

witha pinchofsalt.Addthebutter,

thenwhiztocombine.(Alternatively,

putthebiscuitsina bagandbash

witha rollingpin,thenputina bowl

andstirinthebutterandsalt.)Press

evenlyintothebaseofthetin,then

chillfor 30 minutesoruntilfirm.

2 Forthefilling,putthecream

cheese,sugarandvanillaina stand

mixerfittedwiththepaddle

attachment,thenbeatuntillightand

fluffy.Slowlybeatintheyogurt

andlimejuiceuntilsmoothand

combined.(Ifyoudon’thavea stand

mixer,usea foodprocessororbeat

byhandina mixingbowl using

awoodenspoon.

3 Warmthemilkgentlyina small

pan.Squeezetheexcesswaterfrom

thegelatine,thenstir into the milk

untildissolved.

4 Graduallybeatthemilk/gelatine

intothecreamcheesemixture,then

stirinthezest.Spoonthemixture

overthecrustinthetin,smooththe

top,thenchilluntilset(2-4hours or

longer– seeMakeAhead).

5 Forthewatermelonjellytopping,

whizzthewatermelonandginger

ina foodprocessoruntilsmooth.

Strainintoa bowlthrougha fine

sievelinedwithmuslin– don’tpress

itorthejellywillendupcloudy.

You’llneed310ml mixture for

therecipe.

6 Putthesugarand60mlwaterin

a smallpanandstirovera medium-

highheatuntilthesugardissolves.

Bringtotheboil,thenremovefrom

theheat.Squeezeexcesswater

fromthegelatine,thenaddtothe

sugarwaterandstirtodissolve.Stir

in310mlwatermelonjuice(drink

anyextra!),thenputinthesteel

bowlandsetthisovera largerbowl

oficedwater.Stirfor3-4minutes

untilthejellystartstothicken.Pour

over the cream cheese mixture,

74 deliciousmagazine.co.uk