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20 Minster Matters June 2019 PRIVATE PROFESSIONAL CARER PRIVATE PROFESSIONAL CARER
June 2019 Minster Matters 21 Kate’s Puddings – what’s cooking? Summer – cheesecake time! This is a fabulous one from Delicious Magazine, and was a real hit at the Stour Festival last year. Maybe I’ll make it again this year. Top tip - if you don't have a deep enough tin, make the jelly layer separately in another tin the same size and wobble it onto the top later. It works just as well (as I discovered). Gin and Tonic Cheesecake 8.5oz/250g Lotus Biscoff caramelised biscuits, crushed to crumbs 3oz/80g butter 2 x 9oz/280g cream cheese or soft cheese (<strong>full</strong> fat) 17oz/500g Mascarpone cheese (or just more cream cheese) 3oz/80g icing sugar Juice and grated zest of 1 lemon Zest of 1 lime, juice of ½ lime Zest ½ orange MINSTER FLAG FLYING DIARY For June/ July On all other dates we will be flying the Village flag June 2 Union Coronation Day Jun 8 Union HM Queen’s official Birthday June 10 Union Duke of Edinburgh’s birthday (98) June 21 Kent Prince William’s Birthday (37) June 29 Union Armed Forces Day July 1 Canadian Canadian Domination Day July 4 Stars & Stripes USA Independence Day July 14 French Bastille Day July 17 Union Duchess of Cornwall’s Birthday (71) July 21 Belgian Belgium National Day July 22 Union Prince George’s Birthday (6) 6 sheets gelatine softened in water 2 strips pared zest and juice of 2 lemons 2 strips pared zest and juice 1 orange Juice of 1 lime 4oz/100g caster sugar 6 juniper berries, bruised 4 tbsp gin 300ml tonic water Lemon thyme to decorate Line a deep 8 or 9” spring clip tin or a loose base cake tin with parchment (minimum height 3”/80mm). Melt the butter in a bowl, add the biscuit crumbs, mix well and spread them over the base of the tin. Chill in the fridge until set. In a Magimix, beat together the cream cheese, Mascarpone, icing sugar, cream and lemon/lime juice. Beat until this thickens up and becomes smooth, then add the zests (I always find they stick to the whisk otherwise!). Pour the mixture into the tin and level it, making sure that it goes right to the edges. Allow to chill for at least an hour, preferably two. Now take the gelatine and soften it in water. Warm the juices, zest parings, sugar and juniper berries together until the sugar dissolves. Strain off the zest and berries. Then squeeze out the soft gelatine and tip it into the mixture, stirring until it disappears. Now add the gin and tonic, mixing well. Wait until the gelatine has started to cool and set, then pour it over the cheesecake. There will be a very thick layer. Chill for at least four hours until set. To remove from the tin, run a knife or thin spatula around the edge so that, when you remove the clip or push up the base, the jelly layer does not break (nor do you lose a lot of the cheesecake on the sides of the tin, though that’s a cook’s bonus!). Decorate with lemon thyme sprigs. For more fabulous recipes for every happy pudding maker go to https://katespuddings.blogspot.co.uk
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