june19-full

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 (full 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