Sometimes a picture says it all. This is one of those times. Make these pretty little desserts created by boutique cake designer Peggy Porschen (judge of our exciting competition to bake the Stylist cover – see below) then watch your guests mouth ‘wow’.
Kcal: 583 per serving
Fat: 51.5g per serving
Sat Fat: 33.2g per serving
Preparation time: 30 minutes
Refrigeration time: 4 hours
Ingredients (Makes 16):
- 100g melted butter
- 2 tbsps runny honey
- 200g digestive biscuits, finely crushed
- 1 tsp ground cinnamon
- 6 gelatine leaves
- 100ml blueberry purée
- 100ml raspberry purée
- 100ml strawberry purée
- 620g full-fat cream cheese
- 185g caster sugar
- 210g crème fraîche
- 640ml double or whipping cream
- Blueberries (a handful)
- Sixteen 5cm round dessert rings or mousse moulds lined with 5cm deep acetate strips.
Step 1: Melt the butter with the honey in a saucepan. Add the crushed biscuits and cinnamon and mix until combined. Carefully press a tablespoonful of this mixture into the bottom of each mould, keeping the sides as clean as possible.
Step 2: Soak the gelatine leaves in a bowl of cold water. Gently warm each of the fruit purées separately, squeeze the water from the gelatine leaves and dissolve two leaves in each of the hot fruit purées. Set aside to cool.
Step 3: Place the cream cheese and caster sugar in a bowl and mix together until smooth and combined, then add the crème fraîche. Whip the cream into soft peaks, taking care not to overwhip.
Step 4: Divide the cream cheese mixture into three. Once the fruit purées are at room temperature, mix each separately with a third of the cream cheese mixture, using a whisk. Work quickly as the gelatine can set.
Step 5: Divide the whipped cream into three parts and gently fold through the cream cheese mixtures until combined. Starting with strawberry, followed by raspberry and then blueberry, carefully spoon the three mixtures into the rings or moulds in roughly 1cm layers.
Step 6: Flatten the top layers with the back of a spoon, then chill for at least four hours or until set.
Step 7: De-mould and remove the acetate before serving with blueberries.
An edited extract from Boutique Baking by Peggy Porschen (£20, Quadrille)