WORDS��AMY�GRIER
FOOD
GOURMET ON T H E GO
THE IMPRESSIVE PUDDING
Turkish delight
cheesecake
This knock-out cheesecake not only
tastes delicious but will also scent your
kitchen with roses and make you look
fabulously talented in the cooking
department, thanks to the pretty
pink marbled filling. Do refrain from
appearing too smug when you present
it to your friends, though.
Cooking time 30 minutes
preparation, plus two hours to set.
Ingredients (serves 8-10)
200g Rich Tea (or other plain)
biscuits, crushed X 3 tbsp
cocoa powder X 80g
unsalted butter, plus extra
for greasing X 2 tbsp clear
honey X 4 leaves of
gelatine X 250g cream
cheese X 25g caster sugar
X 250g sour cream X 2 tbsp semiskimmed
or whole milk X 3 x 50g bars
chocolate-covered Turkish Delight,
chopped X Rosewater to taste
Per portion:
Fat: 30g
Kcals: 419
Method Combine the crushed
biscuits and cocoa powder. Melt the
butter, add the honey and pour into
the biscuit mixture. Stir and press into
a greased springform cake tin (20cm in
diameter and 8cm deep) and refrigerate.
Soak the gelatine leaves in cold water
and refrigerate for 10 minutes. Beat the
cream cheese until soft, add the sugar
and sour cream and beat well.
Warm the milk gently in a small,
non-stick pan then remove it from
the heat. Squeeze the liquid from
the gelatine leaves, add them to
the milk and stir well.
Add 4 spoonfuls of the creamcheese
mixture to the milk, stir,
then pass through a sieve into the
remaining cream-cheese mixture.
Stir well and then fold in the Turkish
T HE I NDULG E R
Afternoon tea just got a makeover at London
Fashion Week’s favourite, the May Fair Hotel.
New this month, head chef
Bert Muhle and head
mixologist Marios Elias
have created a cocktail
and cupcake menu. Try a
caramel espresso martini
or a camomile, rum and
pomegranate cocktail
served hot with a lemon
curd or mocha cupcake.
From £20 (themayfair
hotel.co.uk). Yum!
SOMETIMES�ONLY�
FOOD�WILL�DO
THIS PINK MARBLED
CHEESECAKE TASTES
AS GOOD AS IT LOOKS
delight and rosewater to taste.
Pulse briefly in a blender. Pour
onto the chilled base and allow the
cheesecake to set in the fridge for
two hours until firm.
Extract from Nutmeg And Custard
by Marcus Wareing, published by
Bantam Press, , £25 5
LA DOLCE CE
EATER
This month,
Harvey Nichols ols
launches a new ew
range of Italian an
food products ts
that would
tempt even Aldo
Zilli to cut a few
corners. The
range includes es
bruschetta
toppings, zingy gy
rocket and lemon emon pesto and Italian
borlotti slow-baked beans – buon
appetito! Available from Harvey
Nichols stores nationwide, from
£3.50 (harveynichols.co.uk).
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