Jaffa Citrus & Carrot Cheesecake - Serves 6

For the base:

170g digestive biscuits

55g butter

30g caster sugar

half an orange

half a Jaffa Sunrise grapefruit

For the topping:

2 medium eggs

450g cream cheese

85g raw carrot

85g caster sugar

55ml double cream

30g butter

half a Jaffa orange - zest & juice

half a Jaffa grapefruit - zest & juice

In a small saucepan melt the butter and then add the sugar. Zest both the Jaffa orange and grapefruit and then add to the saucepan. Crush the digestive biscuits and stir into the butter until all combined. Press the biscuit mixture into the bottom of the tin.

Meanwhile peel and grate the carrots finely. Place the butter into a bowl and cream along with the sugar and orange and grapefruit zest. Add the cheese and carrots and continue to mix.

Separate the eggs so the egg yolks and whites are in individual bowls. Add the yolks to the cheese mixture, continue to mix. Gradually add the orange and grapefruit juice to the mixture and beat. Whip up the cream and then add to the cheese mixture. Whisk the egg white until they form soft peaks and then gradually fold into the cheese mixture.

Place this mixture on top of the biscuit base and then put in the oven for 1 hour or until firm.

Allow to cool before removing from the tin.

Garnish with Jaffa orange segments and grapefruit zest and double cream.

Jaffa Soufflé - Serves 2

110g caster sugar

3 eggs

55g butter

140ml milk

1 tsp vanilla essence

2 tbsp honey

Jaffa orange and lemon zest

Grease the ramekin dishes and sprinkle with sugar.

Pour the milk into a saucepan and heat over a medium flame. Add in the honey, vanilla essence, Jaffa citrus zest and half of the sugar. Once the mixture starts to simmer remove from the heat and leave to cool.

Meanwhile separate the eggs so you have the egg whites and yolks in separate bowls. Add the remaining sugar into the egg whites and whisk until it become stiff.

With the egg yolks add the butter and whisk until it becomes pale and fluffy. Add the egg yolk mixture into the milk and mix until the two combine. Then fold in the egg whites until this also combines.

Spoon the soufflé mixture into the ramekin dishes and put in the oven for 10 minutes or until risen by half above the rim. Serve.

Sliced Scallops with Jaffa Citrus - Serves 1

2 fresh scallops

half a Jaffa orange zest

1 lime, zest and juice

Lay the slices scallops onto a plate and drizzle with the Jaffa citrus. Serve.

(Please make sure that the scallops are fresh and eaten straight away)

11:06am Monday 21st April 2008

Print

Email this