Caramel & Almond Cheese Cake

Serves 12

Ingredients
250g pkt butternut snaps
125g butter, melted
1 1/2 tbs boiling water
3 1/2 tsp powdered gelatin
750g cream cheese, at room temperature
200g (1 cup, firmly packed) brown sugar
200ml Betta thickened cream
395g condensed milk
40g butter for caramel
100g chopped toasted almonds

Method
Place biscuits in the bowl of a food processor and process until finely crushed. Add butter and process until well combined. Transfer mixture to a 24cm springform tin and press the mixture firmly over the base and side of the tin. Place in the fridge for 30 minutes to chill.
Place boiling water in a heatproof glass. Sprinkle with gelatine and stir with a fork until gelatine dissolves.
Use an electric beater to beat the cream cheese and 3/4 cup of the sugar in a medium bowl until smooth.
Combine condensed milk, butter and remaining sugar in a saucepan over low heat. Cook, stirring, for 5 minutes or until mixture thickens and turns a caramel colour. Stir in the almonds and Betta thickened cream. Set aside for 5 minutes to cool.
Add the gelatine to the cream cheese mixture and stir until well combined. Add the caramel and fold until caramel is well mixed through the cream cheese mixture. Spoon into the biscuit base and smooth the surface. Place in the fridge for 4 hours or overnight to set. Garnish with toasted almonds and toffee shards.

Chocolate Pots

Serves 6

Ingredients
250g dark chocolate (broken into pieces)
3 cups (750ml) Betta thickened cream
5 egg yolks
2 tbs caster sugar

Method
Preheat oven to 160C. Place the dark chocolate in a heatproof bowl. Bring the Betta thickened cream to the boil. Pour over chocolate and set aside for 5 minutes until melted and smooth.
Whisk the egg yolks and caster sugar until thick and pale. Pour over hot chocolate cream and stir until combined. Pour into a saucepan and stir over a low heat for 10-15 minutes or until it coats the back of a spoon.
Pour into 6 x 125ml ovenproof ramekins or cups. Place in a deep pan and pour hot water till halfway up sides. Bake 15-20 minutes or until set. Refrigerate overnight and serve with whipped Betta thickened cream
Variation. Add 50ml of your favourite liqueur or the zest of one orange to the boiling cream before you pour over the dark chocolate.

Creme Brulee

Serves 6

Ingredients
8 egg yolks
50g caster sugar
600ml Betta thickened cream
1 vanilla pod

Method
Preheat the oven to 180C. Mix the yolks and sugar together in a heatproof bowl. In a separate pan, bring the cream to the boil with the vanilla then whisk the cream into the yolks and sugar.
Sit the bowl over a pan of hot water and heat until the custard begins to thicken, stirring all the time. It should have the consistency of thin cream. Remove the vanilla pod.
Divide the custard between 6 x 125ml ramekins or moulds.
Sit these in a deep baking tin and add warm water to the tin until the water comes to three quarters up the sides of the ramekin dishes.
Finish cooking in the oven for 20-30 minutes until the mixture is just wobbly in the middle. Just before serving dust with sugar and put under a hot grill to caramelise the sugar into a toffee crust.
Can be served at room temperature or chilled.

Lemon Tart

Serves 6

Ingredients
Base
180g arrowroot biscuits, processed to fine crumbs
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
90g butter, melted

Lemon Filling
5 whole eggs
190g caster sugar
250ml Betta thickened cream
4 lemons (juice and zest)

Method
Preheat oven to 165C. Lightly grease a 2cm deep, 20cm loose-based round flan tin. Combine biscuit crumbs, cinnamon, nutmeg and butter in a bowl.
Press into base and sides of prepared pan.
Refrigerate for 15 minutes.
For the lemon filling, whisk the eggs and sugar until smooth. Add the Betta thickened cream and the lemon juice and zest. Whisk until combined.
Pour the lemon mixture into the tart case. Sit the filled tart on a shallow baking tray to prevent leakage and bake in the oven for about an hour, or until the filling is slightly wobbly in the middle. Refrigerate for 3 hours or overnight and serve with Betta thickened cream and raspberries.

White Chocolate Mousse

Serves 4

Ingredients
180g white chocolate, chopped
300ml Betta thickened cream
1 tsp gelatine powder
3 eggs, separated

Method
Stir the chocolate and Betta thickened cream in a heatproof bowl over a saucepan of simmering water until melted. Set aside to cool.
Place 1 tbs of boiling water in a small heatproof bowl. Sprinkle over the gelatine. Bring a small saucepan of water to the boil. Remove from the heat. Sit the bowl of gelatine in the water and stir until dissolved.
Stir the egg yolks and gelatine into the cream mixture. Refrigerate for about 20 minutes until thickened slightly.
Use electric beaters to beat the egg whites until firm peaks form. Fold into the cream mixture until combined. Spoon evenly among 4 x 1250ml serving glasses. Refrigerate for 3 hours until set. Serve with strawberries and Betta thickened cream.