Trio of red fruit desserts recipe

Ingredients

• 110 g butter
• 55 g caster sugar
• 170 g plain flour
• 500 ml double cream
• 1 vanilla pod, split
• 55 g icing sugar
• Strawberries, for decoration
• 250 g berries
• Milk
• 50 ml natural yoghurt
• Honey, to taste
• splash of single cream
• Fresh raspberries, for decoration
• 85 g butter
• 6 digestives, crushed
• 200 g forest fruits
• 150 g caster sugar
• 4 1/2 sheets leaf gelatine, softened in cold water
• 300 g full fat soft cheese

Method

1. Heat the oven to 180°C (gas 4). Rub 110g butter into the flour and 55g caster sugar to make a shortbread dough. Roll it thinly, cut matching shapes, prick them and bake on a non-stick tray for about 10 minutes. Cool on a rack.
2. Whip the double cream with the vanilla seeds and icing sugar to soft peaks. For each portion, stack three cooled biscuits with piped vanilla cream between them and finish with sliced strawberry.
3. For the smoothie, blend the 250g berries with enough milk to reach the desired consistency, the honey and the single cream. The preserved ingredient list also includes natural yoghurt, but its intended use must be confirmed before adding it. Divide among small glasses and decorate with raspberries.
4. For the cheesecake bases, melt 85g butter and mix it with the crushed digestives. Press into individual moulds and refrigerate until firm.
5. Cook the forest fruits with 150g caster sugar until soft, then strain. Reserve one quarter of the strained fruit mixture for the topping.
6. Dissolve four softened gelatine sheets into the warm three-quarter portion, then cool it sufficiently before combining with the soft cheese. Pipe over the chilled bases and refrigerate.
7. Dissolve the remaining half sheet of gelatine in the reserved fruit mixture. Heat only as needed to dissolve and thicken it, then cool before spooning it over the cheesecakes. Chill until fully set.