How Cool is this Ice Cream made with premium berries that were frozen on our fruit farm
MacNean Cheesecake with Pat Clarke’s Macerated Berries & White Chocolate
200g cream cheese
finely grated rind and juice of 1/2 a lemon
½ vanilla pod, split in half and seeds scraped out
100g white chocolate, broken into squares
4 shortbread biscuits, finely broken up
white chocolate curls, to decorate
dried raspberries (shop bought), to decorate
baby Maltesers (shop bought), to decorate
spun sugar, to decorate
For The Macerated Berries:
8 oz Mixed Berries (Strawberries, Raspberries, Blueberries)
2 tbsp crème de cassis
1 tbsp chopped basil/mint
1 tsp Vanilla Extract
In a large bowl mix the cream cheese, lemon rind & juice, vanilla seeds until smooth & light
Melt the white chocolate in a heatproof bowl set over a pan of simmering water
Remove from the heat and set aside to cool a little.
Whip the cream in a separate bowl and whip until stif
Fold the melted chocolate into the cream cheese mixture and then carefully fold in the whipped cream
Transfer to a piping bag (if desired) and place in the fridge until needed
For The Macerated Berries:
Pour the crème de cassis and vanilla extract over the mixed berries.
Add in the basil/mint & cover with cling film and shake
Leave to infuse, overnight is best
To Assemble The Cheesecake:
Divide the macerated among martini glasses and crumble the shortbread biscuits on top
Pipe the cheesecake mixture right up to the rim of the glasses and decorate with raspberries, white chocolate curls, dried raspberries, baby Maltesers, spun sugar and mint sprigs.
225g (8oz) caster sugar
1 tbsp powdered glucose
Place the sugar, glucose and 250ml (9fl oz) of water into a heavy-based pan.
Bring to the boil and then reduce the heat and simmer for 15-20 minutes until you have achieved a golden caramel colour.
The sugar syrup should be a thick honey consistency but not too runny. It thickens a little as it cools so if it gets too thick, then simply heat it again and it will loosen fairly instantly.
Using a clean, small metal spoon and a knife-sharpening steel, dip the spoon into the caramel and lift it out again, then twist it around the steel to create some sugar curls, working very carefully as the caramel is extremely hot.
Smoked Duck Salad with Pat Clarke Strawberry Dressing
120g packet sliced smoked duck breast (Silver Hill, if possible)
1 large orange, flesh cut into segments
100g Pat Clarke strawberries, hulled and diced into cubes
50g (2oz) mixed salad leaves
3 tbsp toasted flaked almonds
finely grated rind of ½ orange
3 tbsp rapeseed oil
2 tbsp strawberry vinegar
1 tsp runny honey
1 tsp snipped fresh chives
sea salt and freshly ground
This is a lovely starter that proves a little can go a long way – you will only need a 120g packet of smoked duck, which is now available in large supermarkets and good delis. Otherwise it works well with Ummera smoked chicken, depending on your preference.
To make the dressing, whisk the orange rind in a bowl with the rapeseed oil, strawberry vinegar, honey and chives and then season to taste.
Divide the smoked duck between the plates. Arrange the orange segments between each duck slice. Sprinkle the diced strawberries over the duck and oranges. Mix the salad leaves with the dressing and arrange in the centre of the duck slices. Drizzle any remaining dressing over the top, then scatter over the toasted almonds to serve.