A simple and delicious lime Christmas cheesecake with a ginger nut biscuit base!
Christmas dessert does not need to be stressful nor time consuming. This one is easy, delicious and will wow your guests, trust me! And you won’t be spending hours in the kitchen either! No cooking, just a bit of mixing so what’s not to like!
250g of ginger nuts biscuits
100g icing sugar
500g mascarpone cheese
280ml doube cream
1 punnet of blueberries
1 punnet of raspberries
Butter an 8″ loose tin, I use the plate or dish I will be serving the cheesecake in as the base.
Melt the butter in the microwave or in a saucepan. In the meantime, crush your ginger nut biscuits using a food processor if you have one or a rolling pin (just make sure your plastic bag is strong enough to sustain the strength of the rolling pin). Then mix this mixture with the butter, tip down into the prepared tin and press down with the back of a spoon to obtain an even flat surface. Then, either put it in the fridge for an hour to set firmly or 15 minutes in the freezer. (Because I’m always in a hurry I use the freezer).
In the meantime, in a food processor mix the icing sugar, double cream, mascaporne, the zest and juice of the lime until the mixture is nice and smooth.
Spoon this mixture into your tin, spread it evenly with the back of a spoon, making sure there are no air bubbles, smooth the top with a pallet knife or spatula.
Now this is my trick, as my cheesecake is already sitting in my serving dish, I take the mould out before getting it to set in the fridge. So just pull the sides of the tin up, the edges are going to be a little bit rough but you can easily smooth that going around with a spatula or pallet knife.
Then live it in the fridge overnight.
At the point of serving, arrange your blueberries and raspberries on the top, I use a bit of gold spray to make it more festive, sprinkle with icing sugar and decorate with a few baubles. Et voilà!
Celebration cakes that you won’t find in a supermarket!
Last week, was another busy week baking at Gourmandises, as well as my regular deliveries to my lovely delis and my farmer’s market, I was also baking some very special celebration cakes for a 40th and 60th birthday.
Now I know what you’re going to say, so what?
A few weeks ago, I got a phone call from a lovely gentleman, called Andy. Andy found out about Gourmandises on Google, he was looking for something out of the ordinary, delicious and impressive at the same time. He had a look around the supermarkets, but what they had to offer he said, “was not very interesting”. So he had a look at Google and found Gourmandises.
He went and ordered four of my special celebration cakes.
What Andy found at Gourmandises, supermarkets can’t deliver.
When I created Gourmandises, I had a customer like Andy on my to mind. I really wanted to create a wow factor. Every time I bake, I imagine the smiles on my customers faces. I love what I do, yes, but I want to do it right. It’s got to look amazing but it’s got to taste delicious too, and this is something difficult to get when you produce high volumes like many supermarkets do.
At Gourmandises you will get the personal touch, you will get to speak and meet the pastry chef. It’s all about passion not quantity!
What can I say, a big thank you to Andy for supporting a small independent retailer like me.
If you want your celebrations to be as special as Andy’s, get in touch, I would be delighted to speak to you.
My Mother’s day favourite
In France Mother’s day is actually the last Sunday of May and if you happen to be there at that time of year, the pâtisseries will be filled with delicious “Fraisiers”, with all sorts of shapes and sizes.
But for me this is more than just a cake, it was my mothers favourite, and when I created Gourmandises I had to have it on my list. Unfortunately, as I lost my mum a few years ago, she never got to try my version of her favourite cake. But knowing that the Fraisier has been the delight of many mothers here in Cambridge, I’m sure that would have made her proud.
Traditionally made with a Genoise sponge flavoured with Kirsh and crême patissière, today’s Fraisier, has become the star of the show for many pâtisseries and infused the creativity of many chefs pâtissiers, twisting the traditions with modern flavours and slick designs.
Here at Gourmandises, I decided to go for Brandy instead of Kirsh and a dark chocolate ganache instead of the traditional marzipan finish.
So, if you’re looking for a very special treat for your mother, I would be delighted to bake it for you, and add your very own special message.
Cost: 8″ £25 – 9″ £35 (excluding delivery)
On Saturday 23rd November, I will be showing you how to bake a perfect Charlotte.Come along for what promises to be a very friendly afternoon at the Alliance Francaise with a selection of Gourmandises pastries of course!
Spaces are limited, so book early to avoid disappointment.