Fruit Frenzy
As promised the first batch of recipes from our demonstrations over the weekend at Billing Garden Store    

Flambé Strawberries with Quick Lemon Cheesecake

Ingredients
150g Ginger nut biscuits
50g Butter
250g Mascarpone Cheese
250g Quark
½ Lemon juice
Rind of one lemon
50g Icing sugar　

Method

1. Put the Ginger nut biscuit in a food processor and blend until a fine crumb is formed, add the butter and blend on pulse until combined.
2. Mix the quark and mascarpone cheeses together, add the rind of the lemon, and the juice of half a lemon and the icing sugar to taste, chill in the fridge.
3. Press the ginger nut crumb mixture into the bottom of the moulds for the cheese cake, making sure the mixture is firmly pushed down.
4. Put the cheeses cake mixture in a piping bag and pipe into the moulds, smoothing the top with the back of a spoon that has been dipped into boiling water.
5. Cool in the fridge for twenty minutes, or until the strawberries are ready.

A huge thanks to our friends at Leafcyles who provided the summer fruits www.leafcycles.co.uk
and to Daily Bread www.dailybread.co.uk