Local Life - Wigan - April 2019

51
Sally’s at The Star Inn was launched in 2007 in homage to landlord and chef Marti’s mother
Sally, who passed away in 1996. A great cook herself, it was Sally’s lifelong dream to have a
restaurant in her name, and Marti wanted to honour that promise when he took the reins of
The Star Inn at Roby Mill.
Easter
Egg
Method
Crush the ginger nuts
Melt the butter and add to the crushed biscuit and bind together
Gently pack the bottom of each half of Easter egg; not too much.
Place in the fridge to set the biscuit.
Ingredients
150g soft cheese
150g Mascarpone
100g castor sugar
Vanilla essence
100ml baileys
2 galaxy bars
2 sheets of gelatine
(optional)
1 small Easter egg
10 ginger nut biscuits
50g butter
Melt the chocolate in a Bain marie ( small pot of water brought to the boil, break
the chocolate up in a suitable heat resistant bowl and place on top of the pot)
stir til the chocolate has melted completely and smooth; don’t over heat or stir
too much.
Beat together both cheeses, the sugar and vanilla
Incorporate your Baileys into the beaten mixture; not too much to overpower it
Taste it for flavour and sweetness
If like me you get carried away with the Baileys and your mixture is slightly loose
or thin, then one sheet of gelatine softened in a little water, squeeze off the
excess water, and melt it in the microwave for 5 seconds until dissolved and a
syrupy consistency.
Fold (mix) it through your cheesecake mix
Now you can start filling your Easter eggs; can be smooth and level or high and
messy
Garnish with mini eggs and a sprig of mint
For children to make and have some fun,obviously omit the alcohol and use more fun ingredients. Honey for
example,or try using smarties or jelly tots through your mix.