Lemon Posset

Ingredients

600 ml double cream
200 g golden caster sugar
zest of three lemons
75 ml lemon juice (strained from the lemons above plus extra, if needed)

Method

  1. Put the cream and sugar in a large saucepan. Heat gently, while stirring, until the sugar has melted.
  2. Bring to a simmer and bubble gently for a minute.
  3. Turn of the heat and add the lemon zest and juice.
  4. Divide between the pots or bowls that it will be served in. Cover with clingfilm and chill for between 3 and 24 hours.

Lemon Cheese Cake

You will Need

350 g full fat cream cheese
75 g sugar
grated rind of 1 lemon
juice of 2 lemons
30 ml cold water
10 to 15 g gelatine (available in packets approx. that size)
150 ml double cream

Method

  1. Beat the cheese, sugar, lemon rind and juice in a bowl until smooth.
  2. Place the water in a small bowl. Sprinkle over the gelatine, stir and leave for 2-3 mins.
  3. Place the bowl in a pan of hot water and stir until dissolved. Beat into the cream cheese mix.
  4. Whip the double cream and fold in. Pour the mixture over the base and chill.
  5. Top with flake or chocolate curls.

Notes

  1. I use my standard cheesecake/banoffee base of 200g crushed digestives, mixed into a melted mix of 100g butter & 50g soft brown sugar but the recipe suggests you could also use chocolate digestives.
  2. It's from a freezer cookbook, so can be frozen.

Malteser Cheesecake

You will need

200 g malted milk biscuits crumbled
100 g butter melted
5 tbsp sugar
600 g Philadelphia (Usually comes in 300 g tubs.)
300 ml double cream whipped until stiff
300 g white chocolate melted
200 g milk chocolate melted
2 tbsp Horlicks powder (You can get one-cup packets.)
small bag Maltesers

Method

  1. Line base and sides of a deep, 22-23cm loose-bottomed round tin with baking parchment.
  2. Mix the biscuit crumbs, melted butter and 2 tbsp of the sugar, then press into base.  Chill.
  3. Divide cream cheese and cream evenly between 2 bowls.
  4. Add the white chocolate to one, and the milk chocolate, malt and remaining 3 tbsp sugar to the other.
  5. Beat each with an electric whisk until smooth.
  6. Spread the milk chocolate mixture evenly in the tin.
  7. Spoon the white chocolate mix over the top and gently smooth.
  8. Dot with Maltesers and chill for at least 5 hrs until firm.

Salmon and Herby Potato Coulibiacs

Coulibiac: A Russian style fish pie.

Ingredients (makes 2 pies)

600 g potatoes, thinly sliced
1 large onion, thinly sliced
1 tbsp olive oil
100 ml double cream
100 ml crème fraiche
4 tbsp freshly chopped dill
4 tbsp freshly chopped parsley
zest of one lemon
2 packs all-butter puff pastry
flour (for dusting)
650 g side of salmon, skinned and boned, cut crossways into 3 cm slices then in half to make fingers
1 egg, beaten

Method

  1. Heat the oven to 180℃.
  2. Par boil the potato slices for 2-3 mins, drain and set aside in a large bowl.
  3. Gently fry the onion in the oil for 10 mins until golden. Allow to cool slightly.
  4. Stir in the cream, crème fraiche, herbs, zest and plenty of seasonings. Pour over the potatoes and mix gently.
  5. Roll out one of the packs of pastry, to about 35cm x 35cm. Lay on a large baking sheet.
  6. Pack a quarter of the potato mix down one side of the pastry, leaving a 5cm border.
  7. Arrange half the salmon on top, then cover with another quarter of the potato mix.
  8. Brush the pastry all round with beaten egg and fold over the pastry. Trim the edges and crimp with your fingers, or seal with a fork. Make or mark a decorative fish on the top.
  9. Do the same with the other pastry and remaining ingredients.
  10. Chill for 30 minutes then brush the pastries all over with beaten egg.
  11. Bake for 40 minutes.
Leave to rest for 10 mins if serving hot or can serve cold.