GinGin : 4 New Regent Street Christchurch Luke Dawkins is a man who sucks the juice out of life and lives every inch of his aesthetic, quirky personality and infectious nature. We met about 2 years ago when I walked into GinGin Victoria Street; him on one side of the bar and me the other;…
Raspberry Cheesecake Stack w Dark Choc Shard
I’m all about a fabulous, wow looking dessert but don’t get me wrong, I want to create it quickly so I can get my spoon and tuck in. ALSO, and this is the big thing, I don’t want it to travel straight from my lips to my hips, so if possible I’d like it to be low on carbs too!!
Too much to ask? Not with this delectable light, airy and crispy creation. Using wonton skins, the pastry is as light as a feather and also the chocolate content is only just enough, leaving you with that sweet taste and wanting more.
Prep Time: 15 min
Cook time: 10 mins
12 Wonton Pastries (I use Formosa),
knob of *Jax Food Hax Sweet As Butter, melted
1 tbsp icing sugar
Raspberry Cheesecake Mousse
250 g cream cheese (full fat)
½ tsp vanilla essence
½ cup whipping cream
40g raspberry Jelly Crystals
½ lemon, zest ONLY
*1 tbsp icing sugar (only if necessary)
Punnet fresh raspberries
100g dark chocolate
Preheat the oven to 200.
Take each wrapper and using a large cookie cutter, cut into circles.
Place on a baking tray, lined with baking paper, brush with the melted butter and bake until golden and crispy – about 2 minutes, so keep an eye on them.
Remove and set aside until ready to construct (these can be prepared and stored in an airtight container. I’ve made them up to 3 days before – always handy!)
Pop the cream cheese in a bowl and whisk with a hand blender until smooth and creamy. Stir in the vanilla extract.
Pour in the cream and whisk on high until the mixture is thick and you have soft peaks.
Fold in the jelly crystals and lemon zest. Taste.
If it’s a little tart add 1 tbsp icing sugar. Spoon the mixture into a piping bag or I use a glad bag and cut the end off – ding! dong!
Place one crispy wonton wrapper on a plate, pipe little mounds of the cheesecake mixture around the edge of the wrapper and place a raspberry in between. Place another wrapper on top and repeat. Then top with the remaining wrapper.
Melt chocolate in the microwave or in a heat proof bowl over some boiling water. Take a spoon of the melted chocolate and place on a tray lined with greaseproof paper. Spread the chocolate up into a shard, chill until set.
Serve : Pipe a little of the remaining cheesecake mixture on top of your stack and top with a chocolate shard. Garnish with a little sprinkling of icing sugar. Eat IMMEDIATELY or chill until ready to serve.
Jax Says : instead of raspberry, lemon crystals can be used to add a zesty take on this amazing dessert
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