SERVES 10
• 7 gelatin leaves
• 35.3 oz red fruit, fresh or frozen
• 22.9 oz sugar
• 8.82 oz Lotus Biscoff cookies
• 2.5 oz butter
• 6.8 fl oz whipping cream
• 4 egg yolks
• 17.6 oz cream cheese
• juice of ½ lemon
• 3.52 oz strawberry liqueur
• fresh summer fruit for garnishing
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1
Put 2 gelatin leaves in cold water to soften, then squeeze them dry.
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2
Bring the fruit to the boil with 17.6 oz sugar and 8.4 fl oz water. Cook until thickened. Sieve and add the gelatin leaves. Set this puree aside to be used when garnishing.
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3
Crush the Biscoff with a rolling pin. Melt the butter and mix with the Biscoff. Press this mixture firmly onto the base of a loose-bottomed baking tin. Put in the refrigerator to become firm.
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4
Put the other 5 gelatin leaves in cold water to soften, then squeeze them dry. Whip the cream.
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5
Mix the egg yolks, 5.2 oz sugar, the soft cheese and lemon juice thoroughly.
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6
Warm the strawberry liqueur gently and dissolve the gelatin leaves in it. Stir into the cream cheese. Carefully fold the whipped cream into the cream cheese using a spatula.
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7
Place the mixture into the baking tin and put in the refrigerator for 2 hours to become firm. Halfway through, pour over the puree and replace in the refrigerator.
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8
Garnish with fresh summer fruit just before serving.
Cheesecake with white chocolate and Lotus Biscoff
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Mascarpone cream with Lotus Biscoff and strawberries
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