Light and refreshing or indulgent and moreish? Two summertime sweet treats from Creamline
Though summer will soon draw to a
close (hasn’t it gone fast?), there’s still time to whip up a baking storm in
the kitchen with these sweet recipes before we head into autumn. After all, we
believe that summer’s the season for relishing the sweetness of life! Whether
you prefer more refreshing and lighter treats during the summertime or you’re
ready for a splash of decadence as the season winds in, we’ve got the recipe
for you in this blog.
Light and refreshing: watermelon smoothie
We hope we’ve not seen the end of sunshine
and warmth yet because this watermelon smoothie is perfect for revitalising and
hydrating in the sweltering sunshine heat. A sublime blend of freshness and
nourishment with watermelon, banana and Greek yogurt, this smoothie captures the
very essence of summer in a glass. Don’t forget, you can grab the freshest
fruits from our Best of Local greengrocer range by clicking here.
Ingredients
200g
watermelon chunks (skin and pips removed)
1
small banana (peeled and chopped)
200g
ice
300g
Greek-style vanilla yogurt
Mint sprigs
Method
1) Simply
place watermelon chunks, chopped banana, ice and yogurt in a liquidiser.
2) Blend
until smooth.
3) Pour
into four large glasses.
4) Garnish
with a sprig of mint.
Indulgent and moreish: mini summer fruits cheesecakes
Whether you’re attending or hosting
a gathering over the August bank holiday or enjoying a spot of afternoon tea,
these charming mini summer fruits cheesecakes are certain to go down a treat! A
sweet biscuit base and sharp fruity finish come together in the creation of
these cakes. What better way to make the most of the ripeness of blueberries,
strawberries and raspberries?
Ingredients
Makes 12 mini
cheesecakes
You will need a 12-hole mini sandwich tin.
For the base:
300g ginger nut biscuits crushed to fine crumbs
120g unsalted butter, melted
For the
cheesecake:
3½ sheets gelatine
80ml boiling water
120ml double cream
250g full-fat cream cheese
75g icing sugar
finely grated zest of 2 unwaxed lemons
For the
topping:
½ pack good quality Strawberry jelly
50g blueberries
50g strawberries
50g raspberries
Method
1) To make the
base, place the biscuit crumbs in a mixing bowl and pour over the melted
butter. Stir until well mixed.
2) Place 25g
of the biscuit mix in each of the 12 wells and pack down level and firm.
3) Place the
tin in the fridge to set for at least 1 hour.
4) To make the
cheesecake filling, put the gelatine sheets in a bowl of cold water for 5
minutes to soften them. Squeeze the sheets to remove excess water and place
them in a clean bowl. Pour over the boiling water and leave to dissolve.
5) Put the
cream in a mixing bowl and whisk until soft peaks form. Put the cream cheese and
sugar in a mixing bowl and whisk until the sugar has dissolved. Whisk in the
lemon zest. Stir the gelatine liquid into the cheese mixture until well
combined, then stir in the whipped cream.
6) Place an
equal amount of filling into each well on top of the biscuit base.
7) Make sure
the top of the filling is level and about 5mm below the top of the wells. Place
in the fridge for a couple of hours to set.
8) To make the
topping, take your ½ pack of jelly and use half the amount of water required to
make a double strength mixture. Leave on one side to cool but not set.
9) Take the
set cheesecakes out of the fridge and place some fruits on the top of each one.
10) Very
carefully pour a little of the cooled jelly around the fruits level to the top
of each well.
11) Place back
in the fridge to set – this should take about 2 hours.
12) When ready
to serve, take the cheesecakes out of the fridge. To release them from the tin,
use a blowtorch to very quickly and gently warm the outside and bottom of each
well.
13) Serve with
some extra fruits on the side.
