The sun is finally shining, English berries are beginning to appear in the shops and finally I've had time to post another recipe!
Usually when I've done 'cheese'cake for the boys, it's more of a strawberry mousse with mashed fruit, oat cream and gelatine. Even with acidity from lemon juice, it's not quite the same...
I've been meaning to try it with CoYo since it became available. Fussy Five (who is no longer fussy, or 5, needs a new name - Mini Monster can keep his!) isn't keen on the strong coconut taste which is why I added the oat cream this time. His verdict... Delicious!
25g Dairy and Soya Free Spread (Pure Sunflower/ Vitalite etc)
60g Suitable Biscuits, Crushed (Tesco Free From Digestives (check ingredients, some contain soya flour), Doves Farm Lemon Biscuits etc)
2 leaves gelatine
125g CoYo Yogurt
125mls Oatly Cream (or additional 125g CoYo to make it gluten free)
1/2 tsp Vanilla paste (or extract)
1 leaf gelatine
100mls fruit puree/juice
fresh fruit
2 x 8cm rings (try double quantity for 20cm (8") loose bottom round tin)
Melt Dairy and Soya free spread.
Add biscuit crumbs and still until well combined.
Press mixture into bottom of tin using the back of a spoon.
Chill in the fridge until needed.
Soak 2 leaves of the gelatine in a bowl of cold water for 10 mins, drain off water, then microwave the gelatine for 10 seconds (or until just dissolved).
Mix CoYo, Vanilla and Oat Cream (if using) in a bowl.
Stir a spoonful if the yogurt mix into the gelatine, then add it to the rest of the yogurt mixture. (you can chill it until just beginning to set at this stage, then whisk, to get a moussey consistency, but I didn't have time today).
Pour over biscuit base and refrigerate until needed.
Meanwhile, soak and melt the remaining gelatine leaf as before.
Add to fruit puree/juice (I used about 120g raspberries and strawberries pushed through a sieve to remove pips - works well with frozen (defrosted) fruit too).
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