Our show stopping lemon dessert with mirror glaze finish deserves to be the centrepiece of any dinner table
- 1 tsp sunflower oil
- 3 leaves gelatine
- 250ml double cream
- 150g lemon curd
- 50ml lemon juice
- 5 leaves gelatine
- 175g lemon curd
- 100ml lemon juice
- strip lemon peel
- knob of butter, for greasing
- 3 eggs
- 100g golden caster sugar
- 100g plain flour, plus extra for dusting
- ½ tsp baking powder
- 1 lemon, zest only
- 1 ½ tbsp lemon curd
- 130ml double cream
- ½ lemon, finely sliced
MethodGrease a 16cm hemisphere tin with sunflower oil. Soak the gelatine in cold water to soften it. Meanwhile, whip the cream until billowy and just holding its shape, but not stiff. Put the lemon curd in a pan with the lemon juice, stir until smooth then bring to the boil. Take off the heat and leave to cool for 1 min then squeeze the excess water from the gelatine and add to the curd mixture, stir until the gelatine has dissolved then pour into the whipped cream. Beat until the mixture is smooth then pour it into your prepared hemisphere mould. Chill in the fridge for 1 hr or until set.
- 175g digestive biscuits
- 75g /2½ oz butter, melted
- 400g white chocolate
- 400g strawberries
- 300g tub full-fat soft cheese
- 200ml double cream
- Crush the biscuits with a rolling pin to fine crumbs, add the melted butter and mix well. Tip the mix into a 20cm lined, loose-bottomed cake tin, smooth with the back of a spoon and put in the fridge for 30 mins.
- Melt 375g of the chocolate in a microwave or glass bowl set over a pan of simmering water, then allow to cool slightly.
- Take out 6 nice-looking strawberries and set aside. Blitz the remaining strawberries in a food processor until smooth, then add them to a bowl with the soft cheese and cream. Beat until really smooth and thick, then stir in the melted white chocolate. Pour on top of the biscuit base and smooth the top. Place in the fridge and chill overnight.
- Halve the reserved strawberries and place on top of the cheesecake. Melt the remaining 25g chocolate and drizzle over the top, then keep chilled until ready to serve.
- 200g digestive biscuit
- 100g butter, melted
- 4 sheets leaf gelatine
- 142ml carton single cream
- 500g carton fromage frais
- 140g golden caster sugar
- finely grated zest 1 small orange
- 4 tbsp orange juice
- 400g raspberries
- 284ml carton double cream
- 250g mixture of strawberries (chopped) and raspberries
- 3 tbsp orange juice
- 2 tbsp golden caster sugar
- mixture of strawberries (some halved), raspberries and blueberries
- icing sugar, for dusting
- Put the biscuits in a plastic food bag and crush using a rolling pin. Melt the butter in a medium pan, then stir in the biscuits. Tip this mixture into a loose-bottomed 24cm round cake tin, about 5cm deep and press down evenly. Chill.
- Make the mousse: submerge the gelatine leaves in a large bowl of cold water and leave to soak for 5 minutes. Heat the single cream in a small pan until it just comes to the boil. Take off the heat. Lift the gelatine leaves out of the water and give them a good squeeze to get rid of the water. Stir into the hot cream one by one – they will dissolve immediately. Leave to cool slightly.
- Beat together the fromage frais, sugar, orange zest and juice with a whisk or wooden spoon. Stir in the cooled cream and gelatine mixture and the raspberries. Crush just a few of the raspberries against the sides of the bowl and stir again to ripple through, leaving most whole.
- Whip the double cream lightly to soft peaks, then fold it into the raspberry mixture. Pour into the cake tin and leave to chill for at least 3 hours, or overnight, until set.
- To make the sauce, blitz all the ingredients in a food processor or blender. Chill until ready to serve. (The sauce and the mousse can be made up to a day ahead).
- To serve, run a knife between the mousse and the tin, lift it out of the tin and take it off its base. Put on a serving plate and pile a mixture of fruits on top to decorate. Dust with icing sugar and serve with the sauce.
- 100g 70% plain chocolate, broken into pieces
- 100g butter
- 1 tbsp golden syrup
- 200g Hob Nobs
- 100g 70% plain chocolate, broken into pieces
- 200g milk chocolate (at 30% cocoa solids), broken into pieces
- 4 eggs, separated
- 300ml whipping cream
- 3 x 150g punnets raspberries
- For the base, melt the chocolate with the butter and golden syrup in a bowl over barely simmer watering or on a low heat in the microwave.
- Put the biscuits in a bag and crush with a rolling pin until they reach a crumb consistency. Combine the two and spread over the base of a 23cm springform tin. Refrigerate for about an hour to set.
- For the mousse, melt the remaining plain chocolate and the milk chocolate together in the same way and allow to cool until lukewarm. Using an electric beater, whisk the eggs whites in one bowl to stiff peaks. Softly whip the whipping cream in another bowl until thickened but not as far as soft peaks.
- Stir the egg yolks into the chocolate, then beat the cream into the mixture - a balloon whisk is good for this. Work quickly if the chocolate looks like it might be becoming grainy. Gently fold in the eggs whites, spread the mixture over the biscuit base and return to the fridge overnight.
- Release from the tin and decorate with concentric circles of raspberries and serve.