DO AHEAD Can be made 1 day ahead. Chill. Arranging fresh, ripe fruit and berries on top of a sponge cake or tart makes one of the easiest and most elegant summertime desserts. Cover and keep refrigerated. It prevents the fruit from drying out and gives the cake an appealing sheen. Remove from heat. Transfer the syrup to a sterile canning jar, and cool it to room temperature. Transfer to small bowl; cool for 10 minutes. ‘It was just fuel to me,’ she says. I love those memories – the smells that would just fill the house. Remove from heat. Simmer the sugar and water together for 10 minutes to make a light syrup. His work has appeared online on major sites including, and the websites of the Houston Chronicle and San Francisco Chronicle; and offline in Canada's Foodservice & Hospitality magazine and his local daily newspaper. Crush the biscuits into crumbs in a food processor or with a rolling pin. 2 cups fresh cranberries or frozen, thawed. Warm half the double cream in a small saucepan until hot but not boiling. Stir frequently, until the gelatin is completely dissolved. Whisk in vanilla essence, lemon zest and juice. Pour the glaze on to the cold cheesecake and chill for at least 30 min. Armed with these easy-to-prepare recipes, created by our talented team of foodie celebrities and chefs, you'll have even more time to connect with your loved ones – and enjoy a delicious meal together. The tarts or sponge shells are usually filled first with a custard filling or pastry cream, then the fruit is arranged artistically on top. Add the remaining cold cream then stir into the cheesecake mixture. ‘Food and friendship are my favourite things.’ And the proof is in the pudding. ‘This is a very versatile dish and just tastes amazing. Pour the mixture into the tin and smooth the top. Line the base of a 23cm/9in springform cake tin. Now it’s full focus and Philadelphia is always to hand, not only for savoury delights but in a dessert that she’s chosen to create for you to enjoy at home. Refrigerate for at least 4 hours or preferably overnight. Heat the gelatin mixture gently over a double boiler, or by microwaving it at 50 percent power for 30 seconds at a time. ‘Every house I’ve lived in, I’ve grown my own veg,’ she says. She has strong memories of harvesting vegetables with her mum and now does the same with her son. Add cranberries and simmer mixture until cranberries begin to pop, stirring occasionally, about 5 minutes. Ingredients 1 tablespoon water 1 teaspoon unflavored gelatin 1 cup ruby Port 1 cup sugar 1 whole star anise 1 cinnamon stick 2 whole cloves 2 2-inch strips orange … This glaze can be used for any dessert topped with fruit, including tarts, cakes and pies. ‘It’s very much what I was brought up with. Drain the gelatin, squeeze out excess water and stir into the juice until dissolved. ‘We’ll go to the garden, lift some carrots, pick up eggs from the chickens and I’ll teach him to make something,’ she says. Sieve in the icing sugar and beat with a hand whisk until smooth. We rely on advertising to help fund our award-winning journalism. ‘Cooking in the kitchen with my mum or sister, we have a glass of wine and you know you’re going to spend the next hour chilling out, creating things. A cheesecake covered with fruit is as eye-catching as it is delicious. He was educated at Memorial University of Newfoundland and the Northern Alberta Institute of Technology. For example, if you're making one cup of glaze you'd add a half-cup of syrup to your half-cup of water and gelatin. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Jodie admits that when she travelled the world as a model, food was often eaten on the move. To keep the dessert looking its best, most cooks brush a shiny glaze over the fruit to seal out the air and lend the fruit a gloss. Cut cheesecake into wedges. Soften gelatin in cold water for 10 minutes. Spoon cranberry mixture over each wedge and serve. Powered by the Publisher Platform (P3). Unlike other cream cheeses, it doesn't split when you heat it, meaning you can cook and bake with it with ease, adding richness, creaminess and flavour to dishes, savoury and sweet. Jodie Kidd wears many hats but it’s a chef ’s one that fits her these days, as the owner of the Half Moon in Kirdford, West Sussex. Reduce heat to medium and simmer 5 minutes. ‘Passion fruit was always one of my favourites and we grow them out there,’ she says. Racing driver, catwalk model, polo player... pub landlady. Transfer to medium bowl; refrigerate until cold. Sprinkle a tablespoon of gelatin over a half-cup of cold water, for every cup of glaze you wish to prepare. Your leftover sugar syrup, known to professional cooks as "simple syrup," will keep for months in your refrigerator. If it becomes too cold and thick, return it to the microwave or double boiler just long enough to make it loosen and become liquid again. Put the gelatin in a bowl of cold water and let it stand for 10 minutes or until softened. Philadelphia is a versatile ingredient you can use to create everything from flavoursome lunches to moreish starters and mains, as well as rich indulgent desserts. Preserve the look of your freshly baked dessert with a simple glaze. The kitchen is the heart of my home.’. Step 2 Spoon the crumb mixture into the mould and pat evenly over the bottom. Unused gelatin glaze can be stored for three to four days in the refrigerator, and re-warmed for use on additional tarts. The glaze serves two purposes. squeeze out excess water and stir into the juice until dissolved Place the Philadelphia into a large bowl. Let stand 5 minutes. For the Glaze: In a small heavy saucepan, whisk the eggs, sugar, lemon juice and peel until blended. Cover and refrigerate until chilled or overnight. Stir in an equal quantity of your sugar syrup. One simple and effective glaze can be made with unflavored gelatin. Step 1 Sprinkle gelatin powder or lay a gelatin sheet on cold water, usually 1/4 cup of water per packet or sheet of gelatin, in the small bowl. Spoon out passion fruit pulp into the pan and stir. Brush the glaze over your fruit as soon as it begins to thicken. ‘It’s a lovely bonding thing to do,’ she says. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space. Drain the gelatin, squeeze out excess water and stir into the hot cream until dissolved. You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. Yet while she has packed a lot into her life, one thing hasn’t changed – her love of food, especially shared with friends and family. 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