It was a fantastic whimsical, glorious English country garden style occasion, they were married stood in the centre of a circle of haybales which everyone sat on so we all got a view of the ceremony. The local Thai restaurant did the amazing food, served to us in a wonderfully colourful bunting clad marquee. The wine came from a vineyard in the Loire Valley close to where their parents live, and we drank, ate and danced the night away in style!
I cannot take praise for this recipe because it's the bride Sarah's own design, however it is so delicious I had to share. I can however take praise for the candied rose petals which I used as a garnish.
Henry and Sarah, I love you loads and it was amazing to be part of your special day! (And thank you for this amazing recipe!!)
The recipe -Sarah's cheesecake!
You will need a 20cm springform cake tin with removable bottom.
Take 1 pack of 350g gingernut biscuits and crush finely (eg in a magimix, or put in a bag and whack with a rolling pin)
Mix with 115 grams melted salted butter
Press into cake tin to form biscuity base. Then chill in refrigerator for an hour.
For the topping:
- 300 grams full fat soft cheese
- 250 ml double cream
- Lightly whip the cream and then mix in the cream cheese and 60 grams of icing sugar
- Then mix in the zest and juice of 2 3 limes (to personal preference)
- Spoon onto the biscuit base and spread evenly over the surface.
- Leave in fridge for 24 hours to set
Candied rose petals
To decorate I took the petals off a yellow rose, gently painted one side using a pastry brush with a little beaten egg white, and sprinkled with caster sugar. Leave on grease proof paper to set and repeat with the other side. A little fiddly but really pretty! You can use this to decorate loads of desserts, and they are delicious!
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