
Culinary Hotline - Eid Desserts
Lameez Abrahams from JustBaked joins us for a Eid special edition for the Culinary Hotline!
All recipes by Lameez Abrahams
Ingredients:
- 2 pkts of boudoir biscuits
- 1 x 250 grams of mascarpone cheese
- Half tub of cream cheese (115 grams)
- 1 ½ cups fresh cream
- ½ cup of icing sugar
- 1 tub of a passion fruit pulp container 115 grams, place 1/2 through a sieve to remove the seeds.
- Reserve the remaining half for later.
How To Make Mango and Passionfruit Charlotte
- Place the ring of a 18cm springform tin onto a serving stand.
- Cut the edge of approximately 20 biscuits to stand up straight, and place on the edge of the tin.
- Fill the base with biscuits cutting into the corners where needed.
- Whip the cream, mascarpone, cream cheese and icing sugar until it’s firm.
- Add half of the passion fruit pulp and mix.
- Add half the cream mixture, top with more biscuits cutting the corners to fit.
- Add the remaining cream filling, then add the remaining passion fruit pulp and top with fresh mango and meringue kisses and edible flowers.
- Refrigerate over night.
Ingredients:
- 4 chocolate muffins
- 2 cups fresh cream
- 1/3 cup icing sugar
- 2 tablespoons of Lindt hazelnut spread
- 50 grams hazelnuts, chopped
- For the ganache:
- 120 grams of milk chocolate
- 1/4 cup of fresh cream
- For the topping:
- 1 cup of fresh cream
- 1 tablespoon of icing sugar
How To Make Hazelnut & Chocolate Dessert Cups
- Chop up the muffins, place into a container and flatten.
- Whip up the 2 cups of cream with the icing sugar and hazelnut nut spread until soft peaks form, place into a piping bag.
- Pipe the mixture on top of the muffin, 3/4 ways full.
- Place the chocolate and cream into a bowl and microwave for 1 minute, stir until smooth once cooled place into a piping bag and pour on top of the hazelnut mousse.
- Sprinkle with chopped hazelnuts.
- Whip the cream and the icing sugar until firm, place in a piping bag and pipe a swirl on top, sprinkle with chocolate shavings and top with Lindt ball or whispers.
Ingredients:
- 3 x 230 grams of cream cheese, room temperature
- 1 cup fresh cream
- 1 cup icing sugar
- 1 tsp vanilla extract
- 1 pkt Biscoff cookies
- 50g butter
- 250g strawberries
- 3 Tbsp smooth Biscoff spread
How To Make Strawberry Cheesecake
- Place a 26cm springform tin onto a serving stand.
- Place a small round bowl on the side of the tin, to create a crescent shape.
- Place the biscuits into a food processor until crumbs form, place into a bowl, (reserve 2 tablespoons of the crumbs, melt the butter, add this to the biscuits and mix until the butter is incorporated.
- Place the biscuit mixture into the tin, press flat.
- Wash and dice half of the strawberries.
- Whip up the cream, cream cheese, and icing sugar until everything is combined add the vanilla and mix.
- Pour half the mixture on top of the biscuits, add diced strawberries and 1 tablespoons of crushed biscuit, then add remaining cream mixture.
- Smooth the top.
- Refrigerate overnight night.
- Before serving, melt 3 tablespoons of smooth Biscoff spread, for 15 seconds.
- Place into a piping bag.
- Remove the ring around the cheesecake as well as the bowl, smooth out the edges with a warm spatula.
- Pipe the edges of the cheesecake with Biscoff creating a drip effect, then the inside of the cheesecake, smooth it out and top with a few biscuit crumbs and strawberries.