Nutella Mousse

Hey Guys and Girls! 

As you can probably tell, I'm in a Nutella Phase at the moment and that's cause I'm gonna be out of the house and I don't want our jar of nutella to go off or get wasted while I'm gone. So i figured I'd go on a dessert rampage including Nutella, and as a result, here's my second Nutella recipe. This mousse is so light, fluffy, simple, and mouthwateringly good! So  definately give it a go.

This recipe approximately yields 4  - 1/3 cup mousses 

Ingredients:

• 3/4 Cup (180ml) Thickened Cream
• 2 - 3 tablespoons Icing Sugar

• 1/ Cup Nutella, at room temperature

• 1/2 teaspoon Instant Coffee Powder*

• 2 - 3 tablespoons Boiling Water

• Pinch of Salt**

* You may have heard this tip around, and may I add, it makes any chocolate dish that tiny bit more AMAZING. I'm not a coffee drinker, in fact I despise coffee, it's way to bitter. But in saying that, when you add brewed coffee into any chocolatey mixture, the tastes of that chocolate elevates so much that you'll be thinking why didn't I do this earlier. So definately do this. Also the amount of water you'll need depends on how strong the taste of coffee you want to be present in you mousse. I used roughly 3 tablespoons water and it gave me this nice background flavour whilst still making my mousse amazing!

**the salt may seem unusual, but it is crucial, as it brings out the sweetness and the intense flavours that are present in any sweet/baked goods. 

Method:

1. Place the instant coffee powder and the water  in a bowl and stir to combine.
2. Stir in the Nutella and the Salt, until the mixture is beautifully combined. 
3. Whip the cream with the sugar until hard peaks form.
4. Whisk in 1/4 of the cream mixture into the Nutella mixture and stir till combined.
5. Pour the Nutella mixture into the entire Cream mixture and then lightly fold until all combined. 
6. Pour into prepared glasses, and refrigerate until firm, 3 4 hours minimum but overnight works best as it allow the Nutella to infuse and obtain this beautiful chocolatey taste.
7. Remove from the fresh, garnish with what you would like, such as Strawberries, more cream, etc and ENJOY!

SO until next time...

Thanks for Reading, 

Lusciously Decadent Writer :)

Nutella Truffles

Hey Guys and Girls! 

Truffles - pure heaven in your mouth, and its chocolate, so nothing can beat it! I got this recipe again from the wonderful Laura Vitale and tweaked it just a little. It is so simple and easy and makes a beautiful little christmas gift. Just a note, I doubled up on the recipe, so I made roughly about 46 teaspoon sized truffle balls. So here goes!

Ingredients:

• 475g Milk Cooking Chocolate, chopped roughly
• 300ml Thickened Cream
• 80g Butter, cubed and softened
• 1 cup Nutella (Chocolate Hazelnut Spread)
• 2 pinches of Salt*
• Your choice of coating - Sprinkles, Cocoa Powder, Icing Sugar, Coconut, Hazelnuts etc. 

*the salt may seem unusual, but it is crucial, as it brings out the sweetness and the intense flavours that are present in any sweet/baked goods. 

Method:

1. Place the chocolate into a heat-safe bowl and set aside.
2. Place the butter and the cream in a saucepan, and bring up to a simmer, making sure to mix to ensure the butter melts and turn off.
3. Pour the cream mixture on the chocolate and set aside for 2 minutes.
4. Whisk the chocolate and cream mixture until smooth and shiny. Make sure to whisk a lot to ensure the chocolate is smooth and that the heat escapes to allow the next step to be effective.
5. Whisk in the salt and the Nutella and ensure all is combined.
6. Pour the mixture into a Lamington tray and place in the fridge to set for 3 - 4 hours. 
7. Using a teaspoon, take the mixture and roll into a bowl and dip into your desired dipping. I used sprinkles, coconut, cocoa powder and icing sugar. 
8. Place the complete truffle balls, onto  a tray lined with baking paper and place in the freezer for 2 hours or until firm.
9. After the freezing time is complete, return to the fridge and enjoy.

I used these as a cute Christmas gift, for my family and friends. To do what I did in the below picture, I used paper cups that I had remaining from my brothers 21st - 2 years ago and i followed this tutorial, Zakka Life, and as you can see, the finished product is adorable! I just decorate the cups with some Christmas writing along the base and a paper ribbon, as well as a label to say what was inside. 

SO until next time...

Thanks for Reading, 

Lusciously Decadent Writer :)

Garlic Naan

Hey Guys and Girls! 

Naan - a beautiful bread that many people have come to love! I went through numerous recipes for Naans, with yeast, without yeast, with eggs, without eggs, with yoghurt without yoghurt, and finally I came across this one. AussieGriller Naan Bread's recipe has got so many compliments, so I figured this is the best recipe for me to test. And this recipe is the BEST! I did tweak the recipe slightly because initially I didn't have enough yoghurt, but the recipe worked just as good. Also, I added more flour because the dough was far to sticky. This recipe also makes 6 Long naans, so here goes!

Ingredients:

• 340g Plain Flour + 1 Cup* Plain Flour Extra
• 190ml Lukewarm Water
• 2 1/2 Tablespoons Olive Oil
• 2/3 Cup Yoghurt**
• 1 Teaspoon Sugar
• 7 grams Yeast Sachet
• 1 tsp Salt
• 6 Tablespoons Butter/Meadowlea
• 3 Cloves of Garlic, finely sliced/diced
• Some Coriander

* This depends on how sticky your dough is when kneading
** Because I had very little Yoghurt, I did 135g (1/3 Cup + Half 1/3 cup) Yoghurt and then 40ml (Half 1/3 Cup) of Milk, and it worked well, as you can see in my below picture. 

Method:

1. Melt the butter in a microwave safe bowl and then submerge the garlic and coriander. Set aside for when you're cooking the Naan. 
2. Mix the sugar and yeast together with the water. Set aside for 5 - 10 minutes to activate.
3. Sift the plain flour into a large bowl and add the salt.
4. Once the yeast is activated, whisk in the Yoghurt and Olive Oil.
5. Make a well in the centre of the Flour mixture, and slowly using your hand or a spoon, mix until all the flour is combined. At this stage the mixture will be really sticky.
6. Add the extra flour, 1/2 at a time, and knead until the dough is no longer sticky and becomes elastic (roughly 10 Minutes). ***
7. Oil a bowl and place the round dough and cover with Cling/Plastic Wrap. Set aside in a warm place for 2 Hours to rise. ****
8. Once the prooving stage is done, the dough is ready to be rolled. Punch the dough to release the air and split the dough into 6 equal balls. 
9. Heat a Tawa on high and then lightly oil the plate.
10. Place 1 dough ball in between 2 sheets of Baking Paper and then roll out to a thin tear shape. Do this for all the dough balls.
11. Once the tawa is hot enough, place the rolled Naan onto it and cook till it bubbles, and then turn and cook on the other side.
12. Once the naan is cooked, brush on the butter mixture and set aside to cool ever so slightly.
13. Do this for all the Naans and serve!

***I used roughly 1 cup, maybe more for my dough to become elastic, so it depends on how your dough is at that time. It is a mere estimate of 1 cup, so don't be dependant on that. Just add as much is needed. 

****I place any dough that needs to rise, in my Microwave. The Microwave is off, but because its a compartment where hardly any air drafts can come, this allows the dough to activate quicker. A special thanks goes to Laura Vitale for this awesome tip!

. 

You can tell how fluffy the naans are, and the garlic butter mixture just exerts the aroma's of garlic which is just beautiful! SO until next time...

Thanks for Reading, 

Lusciously Decadent Writer :)

Peanut Butter & White Choc Muffins

Hey Guys and Girls! 

Peanut Butter - a glorious substance that is amazing in baked goods, like cookies, muffins, pancakes... just thinking about them makes my mouth water. And as such, this peanut butter muffin will too make yours! As a kid, I never enjoyed PB,. but over the last year, one of my dear friends, Lakshu, has got me addicted by enticing me with PB Cookies, which will too be posted on this blog. So here goes!

Source: Hershey's Kitchen

This recipe yields 12 Muffins

Ingredients:

• 3 tbsp Butter
• 3/4 cup Smooth Peanut Butter
• 3/4 cup Caster Sugar
• 2 eggs, at room temperature
• 3/4 cup Milk
• 1 tsp Vanilla
• 1 1/2 cup Plain Flour
• 3/4 cup White Chocolate Chips
• 1 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1/4 tsp Salt

Method:

1. Preheat the oven to 200°C. Line a 12 cup Muffin Pan with paper pans and set aside. 
2. Sift the Flour, Baking Powder, Baking Soda and Salt together. Add the chocolate chips to this mixture and set aside.
3. Beat the Butter and Sugar until slightly pale and creamy. Beat in the Peanut Butter until thick. 
4. Beat in the eggs, one at a time until fully incorporated. 
5. Stir in milk and vanilla and beat once again until thick.
6. Fold the entire flour mixture into the butter/milk mixture and make sure the flour is well incorporated. 
7. Pour the muffin mixture into the muffins cups until 3/4's full.
8. Bake for 20 minutes, or until a skewer comes out clean. **
9. Allow to cool, or enjoy warm!

**When I made my muffins, it took close to 25 - 20 minutes, because I was baking cookies at the same time, so at the 15 minute mark, check with a clean skewer/toothpick to see whether its cooked. If its not cooked, place back into the oven for 5 minute intervals until fully cooked.   

This recipe isn't like muffins which are overly sweet. Its got the perfect amount of sugar and Peanut Butter, so like I enjoyed it, I hope you do too!

Thanks for Reading, 

Lusciously Decadent Writer :)

Lemon & Herb Grilled Chicken

Hey Guys and Girls! 

This is something, I have been making the past few days that is incredible easy and delicious and goes perfect with a side salad. This recipe is for 1 Chicken Breast, but feel free to double it for more than 1 serve! So here goes!

Ingredients:

Chicken Breast

• 1 Chicken Breast, butterflied, cleaned and dry
• Salt & Pepper to Taste

Lemon & Herb Sauce

• 1 Tablespoon Butter/Meadowlea
• Generous amount of Pepper & Oregano
• 1/2 Lemon, juiced

Method:

1. Place the chicken breast on a plate and generously salt and pepper it. Spray the chicken with a generous spray of Olive Oil or Canola Oil.
2. Heat a pan to high and sear/brown the chicken on both side and put aside. At this stage the chicken will not be cooked, but will soon be in the sauce.
3. In the same pan, melt the butter, and place the juice of half a lemon, a generous sprinkle of pepper and oregano and allow to brown on high. 
4. Place the chicken back in the pan and cook till the chicken is no longer pink or a skewer placed in the thickest part allows clear juices to flow. 
5. It is now ready, and goes well with a salad like as shown below. Enjoy!

Thanks for Reading, 

Lusciously Decadent Writer :)

Choc Ripple Cake

Hey Guys and Girls! 

Another popular recipe that a lot of people down under know and love! Its the Famous Choc Ripple Cake, also known as an icebox cake or kind of like a biscuit pudding. The cream content in this may seem like a lot, but because its absorbed by the biscuits, you will need it. But in saying that you don't need to eat a lot, just a small slice will suffice.... but if you're anything like me, you'll go back for seconds... and thirds. So here goes!

**Serving Suggestion: Flan out a Strawberry, for a simple and elegant decoration. See http://www.youtube.com/watch?v=mma4wgX22wg for a how to Video.

Ingredients:

• 600ml Thickened Cream
• 250g (1 Pack) Choc Ripple Biscuits 
• 1/8 Cup Icing Sugar
• 1 tsp Vanilla Essence
• 100 - 200ml Thickened Cream, additional for cracks that appear
• Slight squeeze of Lemon Juice

Method:

1. Place the desired serving dish in the fridge. 
2. Whip the 600ml of the Thickened Cream with the icing sugar, lemon juice and vanilla extract until stiff.
3. Spread some whipped cream along the base of the serving dish. This acts as a cushion for the biscuits.
4. Place 1 biscuit upright and continue sandwiching using a tablespoon of cream. Continue doing this until a log is formed. 
5. Using the remainder cream, spread it across the top Sandwich the biscuits using 1 - 2 tablespoons of cream. Stack into your desired shape and then smother the remainder cream on top of the log. (I stacked my choc ripple cake with 5 sandwiched biscuits per row until all used up. This allow the log to be long yet easy to cut to serve).
6. Place the log into the refrigerator for a minimum of 6 hours but overnight is best. 
7. After this time limit is reached, you can see that the cream has been absorbed and spectacles of the biscuits are visible. If you're a perfectionist like me, using the remainder cream, whip until stiff with some icing sugar, lemon juice and vanilla and smother the top of the log once more. Refrigerate once more.
8. Slice on the opposite direction to how you stacked it and serve. This will let you see the biscuit layers within this case.
9. ENJOY!

**Note: the lemon juice is only tiny and don't think that it will make the cream tangy becasue it won't. A friend let me know of this tip, and it helps whip the cream faster and trust me - it WORKS!

**Serving Suggestion: Splatter some Raspberry Coulis or sauce with some fresh Raspberries in the center. 

Thanks for Reading, 

Lusciously Decadent Writer :)

Raspberry and Lime Sorbet

Hey Guys and Girls! 

New recipe that people who have the taste buds for sour yet refreshing recipes - here's one for your books! Its a light, refreshing, tangy yet sweet sorbet that is dairy free and is sooo smooth that its beautiful! The lime in this recipe can be tweaked as per your tastes, but when I made this, the flavour that goes on in your mouth is an explosion! This is the type of sorbet that leaves your mouth empty in the fact that its doesnt leave that longing dairyness (if thats even a word). So here goes. 

Ingredients:

• 500g Frozen Raspberries, thawed
• 3/4 cup Caster Sugar
• 2 Limes, juiced and zested (this depends on how sour you like it)

Method:

1. Place a freezer safe container in the freezer. 
2. Process the Raspberries until smooth. 
3. Add the Lime juice and whisk together.
4. Pass the Raspberry and Lime mixture through a fine sieve to remove all the seeds.
5. Whisk in the Lime zest and Sugar until dissolved. 
6. Pour mixture into the pan and allow to freeze for 1.5 hours. While the mixture is freezing, make sure to stir until full set and soft to touch yet still maintains its form. 
7. After the mixture is fully set, blitz it in the food processor once more to maintain a smooth consistency and then pour into the pan once again and set until completely frozen.
8. Serve and enjoy!

Thanks for Reading, 

Lusciously Decadent Writer :)

Sri Lankan Butter Cake

Hey Guys and Girls! 

Sorry for the delay, I've been on study break for my final exams and I haven't been able to produce any good food. Anyway, I've always wanted to imitate the famous Sri Lankan Butter Cake that I always get when I visit family friends place... the coasre crumb, the soft texture, the perfect amount of sugar... all things that can describe a Sri Lankan Butter Cake. I got this recipe from Craftiness Whatnot and I tweaked it a bit to make the cake more airy and light. What makes this recipe so easy, is that it works in equal amounts and this specific recipe yields a kilo worth of cake, but can be tweaked to make a less amount. So here goes. 

Ingredients:

• 250g Unsalted Butter, softened
• 250g Caster Sugar
• 250g Plain Flour, measured then sifted
• 4 eggs, separated into 4 yolks and 4 whites
• 2 tsp Baking Powder, sifted into the flour mixture
• 2 tsp Vanilla Extract
• Pinch of Cream of Tartar

Method:

1. Preheat the oven to 180 degrees. 
2. Grease and line your desired baking pan. I used a 9x13x3 rectangle cake sheet pan, which allowed me to get the perfect thickness to my cakes. 
3. Beat the butter and sugar till pale and creamy, then add the vanilla extract and beat again. This should take nearly 10 minutes, and is crucial to this cake being the best. 
4. Fold in the flour mixture. It will be very thick but make sure you don't over fold.
5. Whip the yolks till thick and creamy and fold into the butter flour mixture. Again don't over fold. 
6. Beat the egg whites till foamy and add the pinch of tartar and beat this stiff.
7. Fold in the whites mixture in two additions and once again make sure not to overfold but make sure the egg whites are mixed in.
8. The mixture will be thick but this is what makes the mixture perfect.
9. Pour the mixture into the prepared pan and bake for twenty minutes or until a skewer comes out clean.
10. Cool down and enjoy. 

Thanks for Reading, 

Lusciously Decadent Writer :)

Coconut, Raspberry and White Chocolate Cheesecake

Hey Guys and Girls! 

Fourth post and this recipe will be awesome if you have a sweet tooth like me. It's also a no bake cheesecake and its fully vege - NO GELATINE! I didnt add the whipped cream design at the top but it was just an embellishment made with fresh whipped cream. So here it goes!

Ingredients:
Base Layer

• 250g Nice Coconut Biscuits (if you prefer other biscuits, you can change it but this is what gives the recipe a nice coconut hit!)
• 85g Butter, melted and cooled

White Chocolate Cheesecake Filling

• 500g Cream Cheese, softened & cubed
• 3/4 cup Caster Sugar
• 1 tsp Vanilla Essence/Extract
• 3 tbsp Thickened Cream
• 1 cup Thickened Cream, softly whipped
• 220g White Chocolate, melted and cooled

Raspberry Swirl Filling

• 250g Raspberry
• 3 tablespoons Icing Sugar
• 4 tablespoons Water
• 2 teaspoons Agar Agar Powder
• 2 tablespoons Water

Method:

1. Grease and line a 22cm Springform Pan
2. Pulse crushed biscuits with melted butter and press into the bottom of the prepared pan.
3. Beat the cream cheese with sugar and vanilla until all combined.
4. Add 3 tablespoons of the thickened cream and beat till smooth.
5. Stir through the chocolate mixture.
6. Fold in cream and set aside.
7. Puree the Raspberry and Icing Sugar with Water till smooth and thick.
8. Pass the Raspberry Mixture through a fine sieve to remove the seeds and set aside,.
9. Whisk together Agar Agar powder with water and mix through raspberry mixture. 
10. Bring Raspberry mixture to a boil for a few minutes and cool slightly.
11. For the swirl, place half cream cheese and raspberry and twirl using a chopstick. Repeat this once again but be quick because the Agar Mixture will set quickly when combined with cream cheese.
12. Put cheesecake in the fridge to set and its done. 

Thanks for Reading, 

Lusciously Decadent Writer :)

Vegetarian Pizza Lasagne

Hey Guys and Girls! 

Third post and this one is one amazing recipe! (Being an original Lusciously Decadent Original Recipe). I've  been making this recipe for now what seems to be ages and it is a hit with my family. Actually I think its been 5 years now since I made it when I was the wee age of 14. Anyway, it's a recipe that combines two well-known favorites: Pizza and Lasagne! and its Vegetarian! So its a good thing for kids to eat also because you can tuck as many vegetables you want under the deliciousness of cheese and tomato sauce that a pizza and lasagne's have. I know it may seem like a lot of cheese in the recipe, but it is what gives you that pizza feeling!

Ingredients:

• 1 packet: Lavish/Mountain Bread
• Vegetables (anything in a pizza to your liking will do). e.g. is below.

• 2 Capsicums, sliced thinly
• 1 Onion, sliced thinly
• 1 Tomato, sliced thinly
• 1 x 125g packet of Sundried Tomatoes, sliced thinly
• 160g Baby Spinach
• Rocket, sliced roughly
• Pizza Cheese Mix (500g – 750g)
• Oregano Dried Herbs Packet
• 1 clove of Garlic, minced finely
• 2 x 170g Tomato Paste Cans (alternatively you could use a premade pizza sauce with herbs already included)
•  Oil Spray

 Method

1. Preheat the oven to 180°.

2. Empty Tomato paste into a bowl and combine a generous amount of Oregano herbs and garlic.

3. Oil the baking dish lightly.

4. Leave one (1) Lavish bread aside.

5. Start the layering process as follows: Lavish bread, tomato paste mixture, sliced vegetables, cheese and a light sprinkle of Oregano herbs.

6. Repeat Step 3 until all the Lavish breads are finished or baking dish is full.

7. Using the lavash bread aside, top the last layer, and sprinkle with remaining cheese and herbs.

8. Bake in the oven until cheese is melted, and golden on top.

This recipe is the first original recipe I made in my endeavors in making lunch to take to school. A rather delicious contrast to chicken and salad burgers, rice and sandwiches to keep me satisfied during my school years. Do try this recipe, and get back to me on whether you love this recipe as much as my family does, and i can assure you, you will want more than one slice! You can customise it to suit your tastes with chicken, ham or whatever meat you would like, cause afterall, you will be the one that eats it! 

Until next time.......

Lusciously Decadent Writer :)

Tandoori Fish & Spinach Ravioli

Hey Guys and Girls! 

2nd Post! and already I've had 24 views! Thanks Guys! Figured since Sunday is when my whole family is around the house, that it would be an awesome day to get experimenting on dinner.. and tonights was Tandoori Fish and Spinach Ravioli. Might i add this is the first time I made this and the recipe for the actual filling is made by me :) Hopefully you guys will try it and love it as much as I did - but i did cheat in the tandoori paste.

Ingredients:

Filling:

• 4 Basa Fillets (about 0.5kg) (washed)
• 3 Tablespoons - Tandoori Paste
• 125g Baby Spinach (washed and dried)
• 1 Lemon (sliced into two)
• Salt and Pepper to taste
• 6 Tablespoons Olive Oil
• 1 small Onion, finely diced
• 2 Garlic Cloves, finely diced

 Method

1. Lightly whisk together the tandoori paste and half a lemons worth of juice and add over the fillets of fish. Cover and allow to marinate for several hours, to allow the flavours to seep into the fillets. 
2. Place three tablespoons of Olive Oil in a saucepan and allow to heat. Place half the fillets i.e. 2 fillets and cook until full cooked and set aside. Do the second batch with the rest of the oil and allow to rest in some foil. Do not overfill the pan as it will make the fish soggy and not get the nice outside.
3. Flake the fish using a fork and set aside to cool. In this time, make the pasta dough to your liking. 
4. Using the same saucepan, heat it up and add the onion and garlic and allow to cook.
5. Add the Spinach and allow to wilt down. Once wilted, add the fish from the foil and salt and pepper it to your taste.
6. Add half a lemons worth of juice and let cook for a minute or two. Set the mixture aside to cool. In this time. 

When I made this pasta dough, I only trialed it using the general rule of 100g and 1 egg per portion. Because of that i wanted enough for my family to have two ravioli each, and because my parents are much of a non-srilankan food eating background, I made the dough using the following recipe. Please feel free to use your own pasta dough recipe. This mixture made about 10ish Ravioli with plenty of leftover filling to drizzle on top, so if you made more pasta you could have had more ravioli. So the recipe i used is as follows.

Ingredients:

Dough:

• 200g Plain Flour
• 2 eggs
• Salt to taste
• 2 Tablespoons Semolina
• Extra flour for kneading and dusting. 

 Method

1. Line a baking tray with baking paper, and sprinkle the Semolina over the paper. Set aside. 
2. Sift the flour and salt together in a bowl or into a clean surface. Create a well in the centre.
3. Break two eggs into the centre of the well.
4. Using a fork or spoon, start to whisk in the flour, making sure the eggs don't exit the well. Do this till fully incorporated. It might be sticky, so don't be alarmed.
5. Once all mixed in, using clean hands, knead the dough till elastic making sure to add more flour if need be to make it not sticky.
6. Once kneaded, place dough in some cling film and tightly wrap. Place the dough in the fridge for half and hour. In this time, you can finish making the filling.
7. Cut the pasta dough into thirds, and use a third at a time. Do not leave the remainder pasta open, as it will cause the pasta to dry therefore cover the rest and place in the fridge.
8. Flatten the third, and sprinkle some flour over this piece.
9. Dust your pasta maker with some extra flour and place the pasta third into the pasta maker on the largest setting.
10. Once rolled initially, fold the mixture into thirds and put in the pasta machine the opposite way. 
11. Continue using this method, until the desired thickness is reached, folding the dough and putting it through each setting at least twice . On my machine, I had 7 settings, so i went to 4 as my lowest. 
12. Continue with the rest of the pasta. 
13. Cut the pasta to your shapes, and fill the pasta with the filling, making sure not the overfill.
14. Close the filling with another pasta piece using a pastry brush with water to seal the edges.
15. Place done ravioli onto the semolina baking tray until ready to be cooked.
16. When ready to be cooked, simply boil some salted water, making sure to add some olive oil when the water is boiling, and cook the pasta until Al Dente.

So that sums up my Tandoori Fish and Spinach Ravioli. Hope you guys love it as much as I do.

Until next time.......

Lusciously Decadent Writer :)

Eggless No-Bake Mango Cheesecake

Hey Guys and Girls! 

Being the first food post of this blog, I figured it should be something that is LUSCIOUSLY DECADENT. This recipe, I gained in my search of eggless cheesecakes from a fellow writer of Sharmis Passions. Although I did tweak the recipe slightly, the taste is still as exquisite. 

Ingredients:

• 250 gm Philadelphia Cream Cheese  {1 Block}
• 170 ml   Pure Cream
• ½ cup Caster Sugar
• 800gm Tin Mangoes (Juice Drained)
• Gelatine - 1 Tbsp
• Hot Water - 1/4 cup
• 250 gm  Scotch Finger  {1 packet }
• 75 gm Unsalted Butter, melted.

 Method

1. Whiz the biscuits in a food processor/blender. Add melted butter and whiz again until the mixture comes together. Press into the bottom of an 8" springform pan that's lined with baking paper. Refrigerate while preparing the rest of the cheesecake. 
2. Beat the caster sugar and cream cheese, using a hand mixer, until light and fluffy and well combined. Add cream slowly to the mixture until all is combined in a smooth mixture. 
3. Add mangoes to a blender and whiz until mixture is smooth.
4. Add the gelatine to the hot water and stir till it completely dissolves. Add the mango puree and stir well. The mixture should make 1 - 2 cups.
5. Place half the mixture (1 cup) of the mango puree and add the rest to the cream cheese mixture. Stir gently until well combined. 
6. Pour on top of the biscuit base. Tap baking pan on bench lightly to remove any air bubbles and have a smooth top. Return to fridge for another 30 - 45 mins. 
7. Pour the mango puree as the third layer. Do this gently so that the layers don't combine.
8. Refrigerate overnight and get ready to serve a yummy dessert at your party that can be prepared well in advance!

This recipe has become of one of my favourite desserts to make when guests are coming over and it yields a refreshing taste in your mouth from the mango layer on top. I tend to have a creative flare when it comes to desserts to I try to make them look as beautiful as possible with the fresh cream layer on top and is completely optional.

Until next time.......

Lusciously Decadent Writer :)