RECIPE FOR THE WEEKEND.
KEVIN SUTHERLAND of The Balmoral in Edinburgh Situated in the heart of the Scottish Borders, Laprig Valley is a small artisan apple juice producer run by Lorna and Jackie Fleming. Autumn's first ripe apples signify the beginning of the pressing season when they make small batches of great-tasting, honest and natural apple juice, using only UK apples.
Visit laprigvalley.co.uk for orders.
Laprig Valley Bramley Cheesecake a fudge base and butterscotch ice cream
1 Pre-soak the gelatine leaves for the cheesecake mix in 60ml ice-cold water, until soft. Then drain and set aside.
2 To make the base, place all the ingredients in a large bowl and mix with a wooden spoon until completely combined.
3 Line all 10 of the 8cm cake rings with baking paper, spoon the shortbread mix into the base of each ring and press down until completely flat.
4 To make the cheesecake mix, whisk the cream cheese, sugar and apple puree together in a bowl. Heat the apple juice in a small pot, whisk in the soaked gelatine and set aside to cool. Once the apple juice is cooled completely, beat into the cheese mix, fold in double cream and vanilla seeds. Spoon the mixture evenly over each shortbread base. Level each top.
5 Pre-soak the gelatine leaves for the jelly in 90ml ice-cold water until soft. Then drain.
6 To make the bramley jelly, warm 320ml of the apple juice with the sugar and pre-soaked gelatine. Remove from the heat and add the remaining 300ml of cold juice. Pour on to the top of each cheesecake. Place in the fridge to set (roughly 2hrs).
7 To serve, remove the cheesecakes from the rings, place some apple batons on top of each cheesecake and add a scoop of ice cream on the side.
INGREDIENTS SERVES 10 BASE 260g House of Shortbread shortbread biscuits (crushed) 40g Ross's Butter Fudge (broken into small pieces) 40g butter, melted CHEESECAKE MIX 400g cream cheese 120g caster sugar 230ml double cream (beaten to soft peaks) 200g apple puree 20ml Laprig Valley Bramley apple juice 10g gelatine leaves 1 vanilla pod (just the seeds) LAPRIG VALLEY BRAMLEY JELLY 620ml Laprig Valley Bramley apple juice 60g caster sugar 15g gelatine leaves Extra 10 x 8cm cake rings Over Langshaw Butterscotch ice cream 10g apple, cut into 6cm by 3mm
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|Publication:||Daily Record (Glasgow, Scotland)|
|Date:||Aug 5, 2017|
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