PRIVATE DINING FOR 50 LONDON

Recipe for Dinner

Carob and Walnut Liqueur Gateau

Velvet Vanilla Cheesecake

SERVES 4

Prepare as for Carob and Pear Gateau ( 279) but substitute chopped walnuts for the currants or sultanas (golden raisins). Omit the pears and use 300 ml/1/2 pt/ll4 cups whipped cream, flavoured with chocolate or coffee liqueur to taste for the filling and topping, before decorating with carob chips.

Chestnut Gateau

SERVES 4

225 g/8 oz/1/2 cup carob chips 30 ml/2 tbsp milk 430 g/151/2 oz/1/2 large can unsweetened chestnut puree 100 g/4 oz/1/2 cup flaked almonds A dash of rum or sherry 150 ml/1/2 pt/1/2 cup whipped cream Extra carob chips

Put the carob and milk in a pan and heat gently, stirring until the carob melts. Beat in the chestnut puree, flaked almonds and sherry. Spread into an 18 cm/7 in greased, loose-bottomed cake tin (pan). Chill overnight or preferably freeze. Remove from the tin and pipe or spoon whipped cream over the top and sides and decorate with carob chips.

225 g/8 oz/1/2 digestive biscuits (Graham crackers), crushed 100 g/4 oz/1/2 cup butter or margarine 600 g/1 A lb/21/2 cups medium-fat soft cheese

225 g/8 oz/1/2 cup caster (superfine) sugar

2 eggs

5 ml/1 tsp vanilla essence (extract) 150 ml/1/2 pt/1/2 cup creme fraiche

Mix the biscuit crumbs with the butter or margarine and press into the base and half-way up the sides of a greased 20 cm/8 in round, deep, loose-bottomed cake tin. Beat together the remaining ingredients except the creme fraiche until smooth and pour into the prepared tin. Smooth the surface. Bake in a preheated oven at 150°C/300°F/gas mark 2 for about 1 hour or until just set. Switch off the oven but leave the cheesecake in there until cool. Loosen the edge and carefully remove the tin. Spread the creme fraiche attractively on top and chill until ready to serve.

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