RECIPE - No-bake strawberry cheesecake

A simple egg- and nut-free recipe for a cheesecake with no baking required!

Ingredients
100g scotch finger (roughly 9-10 biscuits)
60g melted butter
250g cream cheese spread
250g cottage cheese
1/2 cup caster sugar
1 1/2 packs of strawberry flavoured gelly
1 tbsp edible gelatine powder

Preparation
1. To make the biscuit base, grind the biscuits in a food processor, then mix together with the melted butter in a bowl.
2. Spoon the biscuit mixture into serving containers to roughly 3-4mm high and press it down (with a spoon or bottom of a glass) to form a firm base, then refrigerate.
3. To make the cheesecake filling, start by dissolving 1 pack of the strawberry flavoured gelly (85g) and 1 tbsp of plain edible gelatine powder in 150mL of boiling water. Set aside and allow to cool slightly for 2-3 mins, stirring occasionally.
4. Combine the cottage cheese, cream cheese and sugar in a bowl with a hand mixer until well combined.
5. Slowly incorporate the gelatine into the cheese mixture with a hand mixer until all combined.
6. Spoon the mixture into the moulds then refrigerate for 2 hours to set.
7. To make the topping, dissolve 1/2 a pack of the strawberry gelly in 100mL of boiling water. Stir for 2-3 minutes to allow it to cool quickly.
8. Top the cheesecake with the gelly mixture by pouring onto the back of a spoon, then refrigerate overnight to fully set.

Tips
This dessert looks fantastic in shot glasses (or clear tea light holders) as you can see the layers.
Ensure that the gelly topping is not hot (cool to touch) or it will otherwise melt the cheesecake.
By pouring the topping on the back of the spoon, it will form a nice even layer on top without ruining the cheesecake particularly if the gelly is still slightly hot.

RECIPE - Chocolate custard

A great warm-weather pudding that can be prepared in advance.

Ingredients
2 egg yolks
1/2 cup caster sugar
2 tbsp cornflour
3 tbsp cocoa powder
1/2 tbsp gelatine powder
2 cups milk
1 tsp vanilla extract

Preparation
1. Cream the egg yolks and sugar together in a saucepan until smooth and creamy.
2. Slowly incorporate the cornflour, gelatine powder and cocoa into the mixture with a whisk to ensure that there are no lumps.
3. Add the vanilla to the mixture.
4. Add the milk to the mixture in drips while constantly whisking to ensure a smooth consistency.
5. Place the saucepan on the stove on high heat and constantly whisk for roughly 4 minutes until it thickens, then immediately turn the heat off and whisk for a further 1 minute.
6. While still hot, transfer the custard to individual serving containers and refrigerate for at least 2 hours before serving.

Tips
Never leave the saucepan unattended. The mixture burns easily if not whisked for a few seconds.
When the custard has thickened, you will have less than 2 minutes to transfer it into containers before a skin develops on top. Otherwise, it is very difficult to pour/ladle and the presentation is ruined.
Turn the unused egg whites into meringue drops to top and decorate the custard.
Serve in little ramekins or shot glasses for a great impact.