Made by hand in France since 1818 these delightful confections add an exotic and professional touch to desserts, ice cream creations, chocolates and cakes
These add sweetness and texture to cakes, biscuits and sweets. They particularly compliment rich chocolate desserts.All products are allergen free.
These add sweetness and texture to cakesand sweets. They particularly compliment lemon, vanilla and rich cream desserts.
All products are allergen free.
As all ingredients used in each product are natural the colour may vary slightly from the online image.
55ml per jar.
Recipe Ideas: Lemony White Chocolate Cheesecake Recipe
Prep: 30 min. Bake: 65 min. + chilling Yield: 12 Servings
Ingredients
1-1/4 cups all-purpose flour
2 tablespoons confectioners' sugar
1 teaspoon grated lemon peel
1/2 cup cold butter, cubed
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
10 ounces white baking chocolate, melted and cooled
2 tablespoons all-purpose flour
2 tablespoons heavy whipping cream
2 tablespoons lemon juice
2 teaspoons grated lemon peel
2 teaspoons vanilla extract
4 eggs, lightly beaten
White baking chocolate curls and lemon peel strips, optional
Directions
Preheat oven to 325°. Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside.
In a small bowl, combine the flour, confectioners' sugar and peel; cut in butter until crumbly. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake 25-30 minutes or until golden brown. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Beat in white chocolate, flour, cream, lemon juice, lemon peel and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.
Place pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 65-85 minutes or until center is just set and top appears dull.
Remove pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour . Refrigerate overnight. Remove sides of pan. Garnish with white chocolate and sugared lemon.
