Food_Heaven_-_November_2019

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22 baking heaven NOVEMBER WWW.FOODHEAVENMAG.COM

MILLI TAYLOR’S

PARTY-

PERFECT

BITES

Raspberry & lime

cheesecakes

MAKES 35

250g (9oz) digestive biscuits,

blitzed to crumbs in a food

processor

125g (4½oz) unsalted butter,

melted

½ tsp ground cinnamon

½ tsp ground ginger (optional)

a pinch of salt

250g (9oz) white chocolate

275ml (9¾fl oz) double cream

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

150g (5½oz) ricotta

5 gelatine leaves, soaked in cold

water for 5-10 minutes

grated zest of 1 lime

300g (10½oz) raspberries

1 Line a 20x30cm (8x12in) brownie tin

with baking parchment. Place the

biscuit into a bowl and mix in the melted

butter, spices and salt. Put into the

prepared tin and flatten to make the

base. Chill.

2 Melt the chocolate with 150ml (5fl oz)

of the cream in a saucepan over a low

heat. Transfer to a large bowl, then add the

cream cheese, ricotta and zest. Whisk.

3 Squeeze out any excess water from the

gelatine. Heat the remaining cream in a

small saucepan to simmering point, take

off the heat and whisk in the gelatine. Add

to the cheese mixture and whisk well.

4 Set aside 35 raspberries for decoration,

then arrange the remaining raspberries

over the base. Pour in the cheesecake

mixture. Cover in clingfilm and place in the

refrigerator to set overnight.

5 To serve, use a sharp knife to cut the

cheesecake into 3 5 squares, then top

each with a raspberry.

Lemon & lime

meringue tarts

MAKES ABOUT 30

125g (4½oz) plain fl our

45g (1½oz) unsalted butter

50g (1¾oz) icing sugar

1 free-range egg

a pinch of salt

Raspb

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cheese

cakes

Lemon

& lime

mering

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