No Bake Lime&Ederflower Cheese Cake

  Again with cheese cake, my hubby's favorite, and I love to make them over and over agin, I prefer no bake cheese cake rather than the bake one, for me it's more tasty and moist, easy to make and almost zero chance of mistakes.

  My husband brought a mini cheese cake mould (12 moulds in tray) for me ages ago and I haven't had a chance to use it. I do love to make everything in a miniature version, enough for one portion. 

                                    

  After last time I made elderflower jelly, I'm really in love with it so I decided to have elderflower jelly on top of my cheese cake with edible flowers and berries. Such a cute little thing ^_^

Ingredients 

Crust

arrowroot milk biscuits 

melted butter

Cheese cake

225g. solften cream cheese

150mls. cream

lime juice and zest from1 lime

1 gelatin leave

200g. condensed milk

Elderflower Jelly

4 leaves of gelatin 

1 cup water

2 tbs sugar

3 elderflower cordial 

edible flowers, berries 

Directions 

To make the crust. Using a food processor, process biscuits until fine crumbs then gradually add melted butter and mix to combine. The crust will look like wet sand. Press the biscuit mixture over base and side of prepared pan. Refrigerate for 10 minutes.

    Soak gelatin leaves in cold water for 5 minutes or until the gelatin leave is soft. Put 50 mls. of cream in to a bowl and warm in the microwave for 1 minute, take gelatin leave from water, squeez to get rid off the excess water and put in to the warm cream, stir until the gelatin dissolves. Set aside

    Using an electric mixer, beat cream cheese until light and fluffy, add condensed milk then add lime zest and lime juice, stir to combine. Set aside.

    In another bowl whip cream until stiff peaks then gradually beat in gelatine mixture until combined.

 Fold in cream cheese mixture then pour mixture into prepared pan. Return to refrigerater.

    To make elderflower jelly. Soak gelatin leaves in cold water for 5 minutes or until the leaves are soft, meanwhile make elderflower syrup by putting water into a saucepan, bring to the boil then add sugar, stir until sugar is dissolved and then add elder flower cordial, stir to combine. Remove from the heat.   

    Squeez gelatin leaves to remove excess water then add gelatin leaves into elderflower syrup, stir until gelatin leaves completely dissolve. Allow to cool to room temperature.

                                      

    Place berries and edible flower on top of cheese cake, pour elderflower jelly on top of chilled cheese cake. Refrigerate for at least 6 hours or until completely set.

  To remove cheese cake from mould, I run the knife tip round the edge of the mould then gently remove cheese cake from the mould.

Such a sweet little thing......love love love them.

Enjoy...

Instagram : PIMMO

Elderflower Jellies

This time of the year in Australia is my favorite time because we have lots and lots of fruits around with reasonable price. In summer, jelly is a good idea. Light and refreshing, easy and doesn't take long to throw some berries or edible flowers such pansy, rose or lavender for more tempting.

*pictures from 2 occasions.

4 leaves of gelatin 

1 cup water or sparking water or sparking wine

2 tbs sugar

3 elderflower cordial 

edible flowers, berries 

Directions 

Soak gelatin leaves in cold water for 5 minutes or until the leaves are soft, meanwhile make elderflower  syrup by putting water into a saucepan, bring to the boil then add sugar, stir until sugar is dissolved and then add elder flower cordial, stir to combine. Remove from the heat. 

Squeez gelatin leaves to remove excess water add in to elderflower syrup, stir until gelatin leaves completely dissolve. Allow to cool to room temperature then pour into a mould, add berries or edible flower. Refrigerate for at least 6 hours or until completely set. I just leave them overnight.

To remove jelly from the mould, place the mould into the warm water for few seconds then turn the jelly mould onto a plate.

Enjoy

Instagram : PIMMO

Red Hot Cookie Brownies

Baking is my relaxation therapy, time always flying in the kitchen. I haven't been baking for a while, and today after work I had a little bit of time to do something quick and easy, I've chosen cookie brownies. I have made them before but this time with Christmas just around the corner, I want to make them with a little bit of a difference, I added some red color for Christmas and some chilli...yep you're not wrong "Chilli" in cookies but trust me, you'll not even notice, it won't blow your head off but just kick of the heat will make my cookie brownies more interesting.

Ingredients

1/4 cup plain flour

1/4 tsp baking powder

30 g. butter

1/4 cup sugar

2 eggs

200 g. dark chocolate (semi sweet or bitter sweet)

2 tbs vanilla paste 

1 tsp salt

1/2 tsp cayenne pepper

gel paste food coloring (Christmas red)

You also need

2 cup nuts(I'm using hazelnuts,almonds,pecans) roasted and roughly chopped

170 g. dark chocolate, roughly chopped

Directions

Preheat oven to 175 C.

Yield : about 25-30

Directions

Melt butter and 200 grams of dark chocolate together in microwave,  I usually put for 1 min in microwave for the first time then take out and stir well, if still lumpy in the chocolate put back in microwave for no more than 10 sec. Set aside.

In a bowl, combine eggs, sugar and salt together with the whisk until completely combined, then add melted chocolate, gel paste food coloring and mix, once mixed add the plain flour and cayenne pepper.

Add nuts and 170 grams of the chopped chocolate and mix well.

Spoon the mixture on to the tray and bake for 10 mins.

   Allow to cool for 10 minutes then transfer to cooling rack for a further 20 minutes or until completely cool then place in a air tight container until ready to eat.

Happy Christmas everyone 

IG : PIMMO