STRAWBERRIES AND CREAM - VANILLA PANNA COTTA, STRAWBERRIES, MERINGUE KISSES, STRAWBERRY SAUCE

Serves 4

For the Panna Cotta

300ml double cream

75ml whole milk

1 vanilla pod or 1 tsp of vanilla bean paste

30g sugar

1 leaf gelatine (7g)

For the meringue kisses

2 egg whites

100g caster sugar

Food colouring paste - red or green

Strawberry Sauce

200g strawberries

20g sugar

Lavender syrup (optional) l Heat the cream and milk in a pan (if using a vanilla pod, scrape the seeds into the mixture and add the skin. If using vanilla bean paste, add just as the mixture reaches boiling point). Once the mixture reaches a simmer, continue to simmer and stir to thicken the mixture a little (this could take 10 minutes) l Add the sugar to the mixture and allow to dissolve. Soak your gelatine leaf in cold water for a round 3-4 minutes. Remove the milk and cream mixture from the heat and squeeze the water from the gelatine and add to the thickened mixture – stir and dissolve the gelatine. Pass the mixture through a sieve into a pouring jug. Allow to cool a little. l Take 4 pudding (dariole) moulds and lightly oil the inside. Pour the mixture into the moulds and leave to set in the fridge for minimum 4 hours or until set - you still want them to have a little bit of wobble! l For the meringue kisses, get a clean and dry bowl. Use a hand blender to mix the egg whites until they double in size and you can hold the bowl upside down without it falling out of the bowl. Keep whisking and add the sugar tbsp at a time until you have a thick, glossy mixture. Line a baking sheet with baking parchment and set the oven to 100C fan. l Take a piping bag and a nozzle, add a little of your colouring paste (red or green is best for this recipe) in 3 or 4 vertical lines. Now add the meringue mixture and pipe small meringues onto the baking sheet. l Place them in the oven for 50 minutes and then turn it off and allow them to cool in the oven. For the strawberry sauce, cut the strawberries into quarters and place a in a pan with the sugar. Heat gently to release the strawberries juices and dissolve the sugar. Add a teaspoon of the lavender syrup to taste. (you could replace with rose water or orange blossom). l Use a stick blender or food processor to blitz the mixture. Now strain through a sheet of muslin (a pair of old tights would work too!) to get a clear sauce. Taste as you go to check sweetness and flavour. l To plate, remove the panna cottas from the fridge and dip the mould in some boiling water and run a sharp knife around the top to help release it. Take a shallow serving bowl and place it on top of the mould. Flip it upside down and gently tap the top to release the panna cotta. l Take the remaining strawberries and cut them into quarters vertically. Arrange around the panna cotta on the outside of the plate. l Take your meringue kisses and take 5 of these and place them in amongst the strawberries. Add some small basil leaves or mint to decorate. l Put your strawberry sauce in a small jug and pour around and the panna cotta to serve.

JILLY MCCORD was a finalist on MasterChef. See Jilly in the La Española Chefs Theatre on Friday 4 August at 3pm

Mango Chilli And Lime Cheesecake

For the biscuit base

200g digestive biscuits

100g unsalted butter

For the mango chili caramel jelly

180g brown sugar

350g cubed fresh mango

30g chopped red chilli

80g mango puree

8g gelatine powder (2 tbsp water to bloom)

For the plain cheesecake mix

700g soft cheese

100g caster sugar

85g sour cream

500g double cream

14g gelatine powder (25ml water to bloom)

For the lime cheesecake layer

450g plain cheesecake mix

125g lime juice

4 lime zest

35g sugar

3g gelatine

For the mango cheesecake mix

450g plain cheesecake mix

125g mango puree l Smash the biscuits in a food processor and combine with the melted butter. Line the bottom and sides of an 8-inch cake pan with cookies. l Prepare the gelatine for the mango chilli caramel mix. Make caramel with brown sugar in a pot, then add mango, chilli, and mango puree. (If you like chilli, feel free to add more). Stir for 10 minutes, then remove from heat and add bloomed gelatine. Let it cool for 30 minutes. l Scoop only mango chunks onto the base of the cake, save the rest of the juice for the top layer of the cheesecake. l Bloom the gelatine for the plain cheesecake mix, then whip the cream cheese with sugar until completely dissolved, then fold in the sour cream. Whip the double cream in a separate dish until soft peaks form, then fold into the cream cheese mix. l Bloom the gelatine for the lime mixture. Squeeze the lime and zest it. Microwave the lime juice and sugar for 30 seconds, then add the bloomed gelatine and combine well until all gelatine dissolved. Fold in the lime juice and zest to portion of plain cheesecake mixture. Spoon the mixture into the cake pan and place it in the freezer/ fridge while you prepare the mango cheesecake layer. l Combine the plain cheesecake mix with the mango puree in a mixing bowl. If you like chilli, sieve around 2 tbsp of the chili from step 2 into the mango cheesecake batter. Layer the mango mixture well and place it in the freezer for 30 minutes. l Lastly, top the mango cheesecake layer with the remaining chilli mango jelly from step 2. l Decorate as desired. Refrigerate for at least 3 hours or freeze for 1 hour.

Ring Of Fire Cake

For the sponge

250g dark chocolate (broken into pieces)

250g salted butter (chopped into pieces)

1-2 tsp chilli powder

6 medium eggs

220g golden caster sugar

8 tbsp ground almonds

For the ganache

200g dark chocolate (broken into pieces)

200g double cream

1 tsp butter (room temperature)

2-3 tsp chilli paste (optional)

For the syrup

150ml water

150g sugar

2-3 red birds eye chillies, deseeded and sliced thinly l Preheat oven to 180ºC and line the base of two 22cm sandwich cake tins with a circle of baking paper. l Heat the sugar and water for the syrup, dropping in the chillies when the liquid is clear. Bring to the boil, simmer for 10 minutes, then set aside to cool. l For the cake batter, melt the chocolate and butter together over a pan of simmering water. l Once melted, stir together until smooth and add the chilli powder. In different bowls separate the eggs into yolks and whites, placing the egg whites into a clean, grease-free bowl. To the yolks, add golden caster sugar and whisk for 5-10 minutes, until the batter is thick and pale. Using a clean whisk, beat the egg whites until they form soft rounded peaks. l Pour the chocolate mixture onto the beaten yolk and sugar and gently mix until smooth. Fold in the ground almonds. l Gently spoon the egg whites into the batter a third at a time until no white remains in the mix. Evenly divide the batter into the prepared cake tins and bake for 25-30 minutes until the cake is set but with a slight softness to the centre. Remove the cakes and turn the oven down to 50ºC. l Leave the cakes to cool in the tin. They will sink as they cool. This is normal – it’s developing its lovely gooey middle. Lift the candied chilli strips out of the sugar syrup and place separately on parchment on a baking tray. Pop these in the oven for 30 mins to dehydrate and drizzle a tablespoon or so of chilli syrup on each sponge. No, it won’t ruin it! Go right ahead! l While the cake is cooling, make the ganache. Heat the cream to a boil then pour it directly onto the chocolate. Allow the chocolate to melt, stirring occasionally until it is all combined. Stir in the butter and chilli paste (if using). l Once cool, run a knife around the inside of the cake tin to loosen, remove the baking paper and place on a serving plate. Cover the first sponge with half the warm ganache. Lay the second sponge on top and cover the top with the remaining ganache. l Decorate in a ring with the candied chillies and serve with a dollop of clotted cream. with berry chutney.

CHRISTINE & PHIL JENSEN are the owners of BLACK BOX CAKE.