![]() ![]() When ready to serve, remove from the tins, spoon the remaining fruits on top of the cheesecakes and decorate with the mint leaves. Place in the fridge to chill for at least 1 hour, or for up to 4 hours. Mix the mascarpone, vanilla, remaining kirsch and icing sugar together until smooth, then carefully mix in the cooled melted chocolate.Ĥ Spoon a little of the cooled fruits onto the biscuit base and then spoon over the mascarpone filling, smoothing the top to finish. Add a tablespoon of kirsch to the fruits and set aside to cool.ģ Put the dark chocolate pieces in a bowl and either set over a pan of gently simmering water or place in the microwave for 1 minute until melted. Spoon the mixture into the base of two 11cm individual tins and place in the fridge to chill while you prepare the filling.Ģ Place the frozen fruits in a saucepan with the caster sugar and cook gently for 10 minutes until the fruits are softened and the juices are syrupy. Add the melted butter and process again – just for a few seconds until well mixed in. Stir the wai rēmana into the strained boysenberry mixture.1 Place the biscuits in a food processor and process to make coarse crumbs. Use a spoon to push it through the sieve, discarding the seeds (my whanau like to eat them!). Pour the mixture into a large sieve set over a bowl. Add the winika and simmer for another 5 minutes, then remove from the heat. Place the poihanapere tio and huka in a large frying pan set over medium heat. The Boysenberry Jelly | Te Tiere Poihanapereĥ00 g frozen boysenberries / kia 500 karamu poihanapere tioģ/4 cup sugar / kia toru hauwhā kapu hukaĤ tablespoons balsamic vinegar / kia whā kokonui winika balsamicġ/4 cup lemon juice / kia hauwhā kapu wai rēmanaģ teaspoons powdered gelatine / kia toru kokoiti paura tetepe Then make the delicious tiere poihanapere. Pour the mixture over the prepared base and return to the fridge to set for 45 minutes. Fold in the whipped cream in three parts until well combined. ![]() Whip the kirīmi and puehu huka until thick. Whakapāhukahukatia te kirīmi me te puehu huka kia kukū. Fold in the cooled melted chocolate and the cooled gelatine mixture. Add the sour cream, maple syrup and the vanilla essence and beat again until smooth. Tāpirihia te kirīmi kawa, marahihi māpere me te iho hūperei, ka kaurori anō kia māene ai. STEP SIX: Using a stand mixer or a medium-sized mixing bowl and an electric hand mixer on medium-high speed, beat together the softened cream cheese, sour cream, and vanilla for 1½ to 2 minutes until completely smooth. ![]() Place the kirīmi tīhi in a large bowl and beat for about 1 minute, until smooth. STEP FIVE: Add the sugar, cocoa powder, and flour to a small bowl. Microwave the bloomed gelatine on high for 20 seconds. Melt the chocolate, either in a heatproof bowl set over but not touching a pot of simmering water, or in short bursts in a microwave-safe bowl in the microwave. Place the wai in a cup and sprinkle over the paura tetepe. The Cream Cheese Layer | Te Paparanga Kirīmi TīhiĢ teaspoons powdered gelatine / kia rua kokoiti paura tetepeĢ50 g dark chocolate, chopped / kia 250 karamu tiakarete parauri, kua tapahiaĢ50 g cream cheese, at room temperature / kia 250 karamu kirīmi tīhi, ōrite te mahana ki te rūmaĢ50 g sour cream / kia 250 karamu kirīmi kawaġ/3 cup maple syrup / kia hautoru kapu marahihi ampereĢ teaspoons vanilla essence / kia rua kokoiti iho hūpereiġ/2 cup icing sugar / kia haurua kapu puehu huka Press firmly into the base of the prepared tin. Crush the biscuits in a food processor or chop them finely with a knife. Kōnatunatuhia ngā pihikete ki roto i te tāwhirowhiro, tapahia rānei kia pīrahirahi ki te naihi. Line the base of a 20 cm to 23 cm springform cake tin (any of these sizes will do) with baking paper. The Biscuit Layer | Te Paparanga PihiketeĢ00 g dark chocolate biscuits (Tim Tams, for example) / kia 200 karamu pihikete tiakarete parauriġ cup chocolate almond butter or chocolate hazelnut butter / kia haurua kapu pata aramona tiakarete, pata hānati tiakarete rānei Serves 12 Black Forest Cheesecake / Keke Tīhi Tiakarete Me Te Tieri You can make this cheesecake a few days in advance, ready to spoil your manuhiri! Hūnene kau ana ki ngā pāpāringa – this is so tasty. With a chocolate biscuit base, a creamy chocolate cheesecake centre and a glossy boysenberry jelly top, this will be a winner with your whānau. ![]()
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