Medley of Raspberry, Almonds and Cream with Cheesecake Biscuit Base


Perhaps the most simple and easy dessert I have ever made. Actually I had a little bit of everything in the fridge and wanted to use them up, mostly the biscuit-butter base, which I always make extra whenever I make cheese cake, and keep them in a freezer bag in the fridge, they can be frozen and stored for months.

For the digestive biscuit and butter base, please refer to the Cherry and Strawberry Cheesecake recipes in my blog.

Home-Made Raspberry Jam :

100 gm frozen raspberries
100 gm sugar

Melt the raspberries in a sauce pan over low heat, and as they heat up and start to wilt, smash them up with the spatula, then add the sugar. Keep stirring gently till the sugar and berries melt  and you get a thick consistency. Let the jam cool down.

For the cream, just add 1 tablespoon of caster sugar and few drops of pure vanilla extract to 100 gm of full fat cream, and then whip till the cream gets thick and stiff.

Roast 1 tablespoon of flaked almonds.

Now just assemble everything in layers in a small wine glass or any other small glass of your choice, first the biscuit base, then spoon over the jam, then dollop over the cream and finally sprinkle the top with roasted flaked almonds.

You will get 2 servings out of this.

Keep in the fridge at least for an hour before you are ready to eat it.

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