Continuing with the theme of “gathering recipes for the holiday entertaining” here is a dessert that will blow the socks off your guests. In fact, my tip would be to double the recipe so that you have a spare one in the refrigerator when this one disappears.
Not only does this dish look stunning and taste delicious it is fabulously light in texture which makes it perfect to follow that huge plate of turkey. The recipe comes from my book Eating Royally, recipes and remembrances from a palace kitchen and was a favorite dish on the royal table, especially when The Queen was at Balmoral Castle.
In the recipe I use chocolate digestive biscuits for the crust. Click on the ingredient in the recipe to see where to purchase them or use Graham crumbs. For the topping I chop Chocolate mint Aero ( a British candy bar) but imagine how good this cheesecake would be using chopped thin mints, the all time favorite Girl Scout cookie.
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Makes 8 portions
1 200 g packet McVites chocolate digestives
6 Tbs unsalted butter, melted
4 egg yolks
4 egg whites
2 Tbs crème de menthe
2/3 cup granulated sugar
2 packet unflavored powdered gelatin
1 ½ cups heavy cream
1 peppermint chocolate aero bar (or 1/3 cup grated chocolate)
1 nine inch tart pan
Pulse the digestives in a food processor until fine crumbs. Place in a large bowl and stir in the melted butter. Pack firmly into the bottom of the tart pan and refrigerate for at least 15 minutes.
Place the yolks, crème de menthe and sugar into a large mixing bowl over a pan of boiling water and whisk for about 2 minutes. Remove the bowl from the heat and whisk until the mixture is cold.
Soften the gelatin in the 1 Tbs water in a small pan and place over a low heat to warm and dissolve the gelatin. Whisk the gelatin into the egg mixture.
Whip the egg whites until stiff and fold into the egg mixture. Spoon onto the biscuit base and refrigerate for at least 2 hours.
Whip the heavy cream in a large bowl until stiff and spread onto the top of the set egg mix, decorate with chopped mint aero or grated chocolate.