Recipe

Raspberry brownie cheesecake pots

by Leah Hyslop

A layered dessert of sweet cream cheese, chunks of brownie and quick raspberry coulis

Make a quick raspberry coulis by putting half the raspberries into a saucepan with 2 tbsp icing sugar, a squeeze of lemon juice and a tbsp of water. Simmer for 5-10 mins until slightly thickened. Take off the heat and leave to cool.

Whip the double cream with the last tbsp of sugar in a bowl, using an electric whisk, until just holding soft peaks. Beat in the cream cheese and vanilla paste.

Take four glasses, if serving at home, or jam jars with lids if going on a picnic. Start layering up your pots by adding a spoon of the cream cheese mixture, a spoon of the coulis, a few chunks of brownie and a few raspberries. Repeat a few times, so you have nice layers. Pop on the lids, if using jars, and refrigerate for at least an hour before serving.

Recipe: Leah Hislop

Ingredients

400g raspberries
3 tbsp icing sugar
Squeeze of lemon juice
250ml double cream
180g full-fat soft cheese
1 tsp vanilla bean paste
3 brownies, broken into small chunks

Method

Make a quick raspberry coulis by putting half the raspberries into a saucepan with 2 tbsp icing sugar, a squeeze of lemon juice and a tbsp of water. Simmer for 5-10 mins until slightly thickened. Take off the heat and leave to cool.

Whip the double cream with the last tbsp of sugar in a bowl, using an electric whisk, until just holding soft peaks. Beat in the cream cheese and vanilla paste.

Take four glasses, if serving at home, or jam jars with lids if going on a picnic. Start layering up your pots by adding a spoon of the cream cheese mixture, a spoon of the coulis, a few chunks of brownie and a few raspberries. Repeat a few times, so you have nice layers. Pop on the lids, if using jars, and refrigerate for at least an hour before serving.

Recipe: Leah Hislop