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Stir it up magazine NovDec 2017

LEADING LIGHTS Mary’s White Chocolate and Raspberry Cheesecake Serves 6-8 Ingredients Mary Berry will be appearing at the BBC Good Food Show at Birmingham NEC on December 2. For bbcgood-foodshow. more details visit w ww.com/birmingham-winter. What do you enjoy most about appearing at live cooking shows, such as the BBC Good Food Show? Oh I love meeting people and hearing their stories and when on stage seeing the audience full of smiles. It’s a wonderful feeling. What advice can you offer to aspiring pastry chefs? Follow a good recipe, weigh carefully and practice, practice, practice. And now for three questions that we ask all of our Leading Lights… What are your three kitchen secrets? 1. Plan your day in the kitchen. 2. Weigh carefully for baking. 3. Cook the food you love to eat. What is your favourite ingredient and why? Eggs as they are so versatile. Please could you share your favourite recipe, along with your reasons for choosing it? White chocolate and raspberry cheesecake, it’s not complicated to make and everyone who eats it gives a large smile and asks for another slice! For the topping: 200g white chocolate 250g full-fat mascarpone cheese 300ml pouring double cream 1tsp vanilla extract 500g fresh raspberries 1tbsp icing sugar For the base: 150g digestive biscuits 60g butter, plus extra for greasing 1tbsp Demerara sugar Method 1. Butter the base of a 20cm round spring-form tin with deep sides and line with a disc of baking paper. 2. To make the base, measure the biscuits into a resealable freezer bag and use a rolling pin to crush into fine crumbs. 3. Heat the butter in a small saucepan over a low heat until just melted. Add the crushed biscuits and sugar and stir until combined. Spoon into the base of the tin and press with the back of the spoon until level. Chill in the fridge while you make the topping. 4. Break the chocolate into a bowl and sit it on top of a pan of simmering water. Stir until melted then leave to cool down for 5-10 minutes until cool but still liquid. 5. Meanwhile tip the mascarpone into a bowl, and mix with a spatula to loosen so it is soft. 6. To make a coulis for the top of the cheesecake, place half the raspberries into a small blender. Add the icing sugar and whizz until runny, then pour through a sieve to remove the seeds. 7. Pour the melted chocolate into the bowl with the mascarpone mixture and stir it to combine, taking care not to over-mix. 8. Spoon half the white chocolate mixture on to the biscuit base in the tin. Use the handle of a teaspoon to make a few holes in the white chocolate mixture, pushing right down to the top of the biscuit base. 9. Pour or pipe enough of the coulis into the holes to fill them, setting aside the remaining coulis for decorating the top of the cheesecake. Spoon the remaining white chocolate mixture on top and smooth and level the top. Cover with cling film and chill in the fridge for a minimum of six hours or ideally overnight. 10. To serve, arrange the rest DI D YOU of the raspberries on top of the KNOW? cheesecake and drizzle over the remaining coulis. All recipes featured within Stir it up are availble at www. stiritupmagazine.co.uk /recipes for you to use whenever you like! NOV/DEC 2017 45


Stir it up magazine NovDec 2017
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