Last night we were invited to an impromptu evening of food and wine with our fellow foodie friends. Off to Sainsbury’s we went to purchase a multitude of goods to barbecue that evening including; halloumi, aubergine and asparagus to compliment the lamb that was the main event. I was asked if could think of any deserts we could prepare quickly. I felt the pressure one does when making food for foodie people and rapidly began scanning the shelves of Sainsbury’s for inspiration.
I eventually decided on adapting a basic cheesecake recipe. To make the puddings pictured above you will need shortbread biscuits, mascarpone, orange curd, an orange and some blackberries. I measured everything by eye, just judging what I thought would work so feel free to take this artistic approach too!
- Bash the shortbread biscuits until they resemble breadcrumbs, melt a little butter and mix this in with the shortbread and put at the bottom of your ramekins or desert cups
- In a mixing bowl add mascarpone, orange zest, a little orange juice and some orange curd and beat until all mixed in, spread on top of your biscuit base
- In a saucepan heat some blackberries, sugar and juice from the orange and stir until the blackberries begin to cook and release juice
- Pour your blackberries on top of the mascarpone, it should look like the picture above or probably better as my presentation generally sucks
- Chill until you are ready to devour
If you are as lucky as we were last night, this is a great light desert to finish an evening of Pimms, olives, bread, cheeses, meats, vine leaves, crisps, barbecued lamb, cous cous, asparagus, tomatoes, halloumi, aubergine and wine.