The Dogmother Posted February 10, 2007 Share Posted February 10, 2007 (edited) For the biscuit base: 75g digestive biscuits, rushed 75g gingernut biscuits, crushed 75g melted butter For the filling: 400-600g white chocolate, broken into pieces 65g butter 1/2 vanilla pod 500g cream cheese 15g powdered gelatine dissolved in 3tbspns of water 50g caster sugar 180ml whipping cream 1 punnet of fresh raspberries (reserve some for decoration) To make the biscuit base, whizz the bisscuits in a food processor and add in the melted butter. Press into the bottom of a 9" springform tin. For the filling; put the chocolate, butter and vanilla pod into a heatproof bowl, suspend over a pan of simmering water and stir gently until it's all melted. Allow to cool slightly. In the food processor, mix together the cream cheese, sugar, gelatine and whipping cream, until it's smooth. Remove the vanilla pod from the melted chocolate (lick your fingers). Pour the chocolate mixture into the food processor and mix well with the cream/cheese gunk. Gently stir in the raspberries, trying not to crush them. Put in the fridge overnight until set and decorate with the extra raspberries before you serve it. Edited February 11, 2007 by Guest Quote Link to comment Share on other sites More sharing options...
Tara.F Posted February 11, 2007 Share Posted February 11, 2007 mmmmm....... may try this (in individual heartshaped ramekins) for valentines dinner, (my turn to cook this year) thanks! Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted February 11, 2007 Author Share Posted February 11, 2007 That's a lovely idea Tara. Check the recipe again though as I forgot to type in the bit about the gelatine Quote Link to comment Share on other sites More sharing options...
AnnieP Posted February 11, 2007 Share Posted February 11, 2007 Oh boy, I want to eat this! :drool: Quote Link to comment Share on other sites More sharing options...
bellekatz Posted February 11, 2007 Share Posted February 11, 2007 Any ideas what I could use instead of gelatine as DD is vegetarian? Quote Link to comment Share on other sites More sharing options...
theherd123 Posted February 11, 2007 Share Posted February 11, 2007 Have you tried Vegegel? (I think thats how its spelt!) I cant vouch for it as i have never used it but i know you can get it in most supermarkets Hope this helps Quote Link to comment Share on other sites More sharing options...
bellekatz Posted February 11, 2007 Share Posted February 11, 2007 Thanks Emma - I'll have a look for it tomorrow when I go shopping! Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted February 11, 2007 Author Share Posted February 11, 2007 I used veggie gelatine Em. This dessert is very sweet and rich, but delicious too. Quote Link to comment Share on other sites More sharing options...
Lesley Posted February 12, 2007 Share Posted February 12, 2007 I'd try it without gelatine - it looks like it should set without it at all - white chocolate and butter and cream! Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted February 12, 2007 Author Share Posted February 12, 2007 It doesn't Lesley - a friend tried it without (she forgot) and it was a sticky gloopy mess! Quote Link to comment Share on other sites More sharing options...
