Chef Maggie’s almond and lime cheesecake
A weekend deal with, from Pumulani on Lake Malawi
ight throughout Africa, cooks in distant lodges and camps produce lip-smacking meals and treats, made all of the extra spectacular as they’re usually produced in humble kitchens with restricted elements.
Visitors to Robin Pope Safaris’ Pumulani lodge, overlooking Lake Malawi, might have savoured the almond and lime cheesecake perfected by chef Maggie. We’re delighted to share the recipe with you so you may deal with your self this weekend, sending a thought out to the staff at Robin Pope Safaris’ camps as you get pleasure from.
1 cup cream
125ml lime juice (you may substitute the lime juice for lemon when you’ve got no lime juice)
1 tin condensed milk
2 tsp gelatin (dissolved in 50ml of heat water)
1 tsp vanilla essence
½ packet tennis or wealthy tea biscuits
150 grams butter
80 grams flaked almonds
Melt the butter and crush half a packet of tennis biscuits. Gradually mix collectively.
Use this as the bottom for the cheesecake: line a flan dish or comparable, put aside and refrigerate for half an hour
Roast the flaked almonds in a scorching oven for 5 minutes till golden brown, and permit to chill
Whisk cream until mild and fluffy then fold within the condensed milk, lime juice and almonds, together with the 2 teaspoons of gelatin dissolved in 50ml heat water
Pour into the flan dish and permit to set for 2 hours