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Stir it up magazine October 2015

SIGNATURE DISH TOP SELLING BRANDS FOR CHRISTMAS Code Product Format 17578 Treeselets Caddy 6x230g 17600 Mini Cheddars Original Caddy 6x250g 2864 Twiglets Caddy 6x200g 30606 McVitie’s Victoria Carton Hinged Lid 5x650g 30607 McVitie’s Family Circle 5x720g 30910 McVitie’s Family Circle 6x950g 30871 New McVitie’s Victoria Sapphire Carton 6x385g 19091 Jacob’s Biscuit for Cheese 6x900g 21421 Crawford’s Teatime Carton 10x275g 26095 Carrs Xmas Carton 3x500g STOCK THE RANGE TO MAXIMISE YOUR PROFITS ® Registered Trade Mark of United Biscuits (UK) Limited. Ingredients For the cheesecake 750g Philadelphia cream cheese 225g sugar 1 vanilla pod 2 eggs 300ml double cream For the oat crumble: 300g plain flour 350g rolled oats 500g Demerara sugar 400g butter 150g roasted and chopped hazelnuts For the rhubarb: 500g rhubarb 175g sugar For the rhubarb foam: 250g rhubarb 3 leaves gelatin OCTOBER 2015 23 CRG Christmas Ad v2.indd 1 13/07/2015 09:41 Sinatra Cheesecake – my way; a baked vanilla cheesecake with hazelnut crumb and poached rhubarb, topped with a rhubarb foam Method 1. Beat in mixer with paddle attachment the cream cheese, sugar and vanilla. Add the egg and then the cream. 2. Place the mixture into circles onbaking parchment paper on a pan and put into the oven at 120°C for 10-15 minutes until set/wobbly, then place in fridge. 3. Mix all oat crumble ingredients by hand, place on tray with baking parchment paper. Bake for six minutes, stir and then another four minutes until slightly golden. 4. Put three pieces of gelatin into bowl with cold water to soak. 5. Cut on a diagonal the rhubarb into bits, place on tray, top with sugar, cover with foil and bake until soft (make sure it’s not mushy). 6. Combine rhubarb juice with gelatin, put in syphon and blast chill. this good in This has gr eatest my life.” “I wanted to make a cheesecake that was going to impress...”


Stir it up magazine October 2015
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