No one will guess that this easy, rich and creamy no-cook, make-ahead cheesecake uses only 4 ingredients - ideal for a dinner party
- 200g honey nut cornflakes
- 2 x 400g jars chocolate hazelnut spread
- 2 x 180g tubs full-fat cream cheese
- 1 tbsp roasted and chopped hazelnuts
MethodPress the mix into the base of a 23cm springform tin.
- 1 whole Vanilla Bean
- 1 3/4 cups heavy cream
- 3/4 cup milk
- 1/2 cup sugar
- 1/4 teaspoon kosher salt
- 5 large Egg yolks
- 2 teaspoons pure vanilla extract
- In heavy saucepan stir together cream, milk, half the sugar,and the salt. With a small knife split the vanilla bean lengthwise and scrape seeds from bean. Add seeds and split bean to pan. Heat over medium-high heat. When mixture just begins to bubble around edges, remove from heat; cover. Let seeds and split bean soak for 30 minutes to infuse the liquid. Remove and discard vanilla bean.
- Place egg yolks in a medium heatproof bowl and whisk just enough to break up yolks. Whisk in remaining sugar until smooth. (The sugar dilutes the eggs a bit and prevents them from scrambling when the hot cream is added.) Set aside. Uncover cream mixture and heat over medium-high heat until almost simmering. Reduce heat to medium.
- Using a ladle, carefully scoop out about 1/2 cup of the hot cream; whisking constantly, pour into yolks. Repeat. (This step, known as tempering, gradually heats the yolks to reduce the risk of overcooking.) Stirring constantly with a wooden spoon, slowly pour yolk mixture into hot cream in saucepan. Continue to cook on medium, stirring constantly in a figure eight to cover entire bottom of pan. Pay close attention as the consistency can change quickly. Cook until mixture goes from the consistency of heavy cream to that of a thin puree, but no thicker. You'll notice the mixture thickening slightly and feel a little more resistance as you stir.
- To test the readiness of the custard, remove the spoon from the saucepan and drag your finger across it. If the base coats the back of the spoon and the path made by your finger holds for a second or two, it's ready. Remove the pan from heat and immediately pour through a fine-mesh sieve into a measuring cup or small bowl.
- Set the bowl in a larger bowl of ice water and stir frequently with a clean spatula until cool. Remove and cover with plastic wrap. Refrigerate for at least two hours until completely cold. Stir in vanilla extract just before churning and freezing the ice cream.
- 1 Vanilla Bean
- 2 14 ounce cans full-fat Coconut Milk
- 1/2 cup raw honey
- 2 Egg yolks
- 1 1/2 tablespoons melted coconut oil
- pinch salt
- 2 teaspoons vanilla
- Blackberry preserves
- Toasted Coconut chips
- Split vanilla bean down center; scrape out seeds with a spoon. In a large saucepan whisk together vanilla seeds, coconut milk, honey, egg yolks, oil, and a pinch of salt. Cook and stir over medium heat 10 minutes or until mixture thickens enough to coat the back of a wooden spoon, stirring constantly.
- Transfer to a large bowl; cool slightly. Cover surface with plastic wrap. Chill at least 2 hours.
- Stir vanilla into mixture. Freeze in a 11/2- to 2-qt. ice cream freezer according to manufacturer's directions. Transfer to a freezer container; cover. Freeze 4 to 6 hours or until firm. Let stand 10 minutes before scooping. Top with blackberry preserves and coconut chips.
- 1 13 1/2 ounce can unsweetened Coconut Milk
- 1 tablespoon honey or agave syrup
- 1 1/2 teaspoons Vanilla Bean paste, 1 1/2 tsp. vanilla, or 1/2 of a vanilla bean, halved lengthwise
- 1 ounce dark chocolate, chopped
- 1 teaspoon coconut oil or vegetable oil
- 2 - 4 tablespoons milk or nondairy milk
- Line a 1510-inch baking pan with parchment paper. In a medium bowl combine coconut milk, honey, and vanilla bean paste or vanilla. (If using vanilla bean, in a small saucepan combine coconut milk and honey. Scrape seeds from vanilla bean and add seeds and pod to coconut milk mixture. Bring just to simmering over medium heat; cool 10 minutes. Remove and discard pod.) Pour mixture into prepared pan and freeze 2 hours.
- In a small bowl microwave chocolate and oil 20 to 30 seconds or until chocolate is softened. Stir until smooth.
- Break frozen coconut milk mixture into pieces and transfer to a food processor. Cover and pulse to a shaved ice consistency. Gradually add enough of the milk, processing until mixture resembles soft-serve ice cream. Transfer to a freezer container and drizzle with melted chocolate (if desired, reserve some of the chocolate until ready to serve). Freeze at least 1 hour or until firm enough to scoop.
- If desired, drizzle servings with any remaining melted chocolate.