I don’t know about you, but every time we have a braai or we are invited to a braai we never know what to do for dessert and then we end up eating malva pudding in winter and ice cream in summer. So, when I saw these recipes in ESSENTIALS magazine I knew right there and then that I would never have a problem with this again. These recipes are a new take on old favourites but with the extra bonus of some alcohol. You can make this for the adults and buy ice cream for the kids – that way, everyone will be happy!
Ingredients: for the margarita smoothie
- 120g raspberry jelly powder
- 500g strawberries, plus 3 extra to decorate
- 1 banana, peeled
- 100ml tequila
- 8 sponge fingers
Ingredients: for the topping
- 500g vanilla custard
- 600ml double-thick cream, whipped
- 1tbsp vanilla bean paste
- 2tbsp freeze-dried strawberries, chopped (If you can’t find freeze-dried you can use fresh strawberries and just chop them up)
- 8 strawberry macaroons (optional)
- Put the jelly in a heat-proof jug and pour in 100ml boiling water. Stir until the jelly has dissolved. Set aside 200g strawberries. Blend the rest of the strawberries and the banana in a food processor with the tequila until smooth, pour in the jelly and blend everything again.
- Place the sponge fingers into the base of a trifle bowl. Pour the smoothie mixture over the sponge fingers and leave to chill for 2 hours to set.
- Take the rest of the remaining strawberries, slice in half and place against the side of the bowl on top of the smoothie mixture, and fill the centre with the rest of the strawberries.
- Combine the vanilla custard, cream and vanilla bean paste then pipe or spoon it over the strawberries. Sprinkle the freeze-dried strawberries and top with the macaroons or the 3 whole strawberries.
Ingredients: for the cheesecake
- 200g shortbread, crushed
- 60g butter, melted
- 4 gelatine leaves
- Grated zest and juice of 2 lemons
- 850g low-fat cream cheese
- 100g golden castor sugar
- 2tbsp gin
- 150ml lemon-flavoured yogurt
- Ingredients: for the topping
- 6tbsp lemon curd
- 1tbsp gin
- 12 mini meringues
- Lemon zest
- Lemon slices on cocktail sticks
- Grease and line an 18cm spring-form cake tin. Mix together the crushed shortbread and melted butter, and press into the base of the tin. Chill while you make the filling.
- Place the gelatine leaves in a bowl of cold water to soften, heat the lemon juice in a small pan and bring to the boil. Remove from the heat, squeeze the gelatine leaves in your hand to remove excess water, then add the gelatine to the pan and stir until dissolved, then set aside.
- Whisk together the cheese, lemon zest, sugar, gin and the yogurt until soft and smooth. Whisk in the lemon juice and gelatine until evenly mixed. Pour into the cake tin, smooth the top and chill for 6 hours or ideally overnight.
- To serve, remove the cheesecake from the tin. Mix the lemon curd and gin together, and swirl over the top with a spoon. Decorate with mini meringues, lemon zest and the lemon slices on the cocktail sticks.
Words: Natassha Burrell