Monday, November 15, 2010
170g (6 oz) biscuit crumbs
85g (3 oz) butter
Melt the butter and mix into the biscuit crumbs.
I asked Ruth what happened to the butter if we kept it in the fridge. She said it went hard. She knows that's why we keep it in the cupboard - as it's easier to use when it's softer. So once we had put our mixture into the baking pan I asked Ruth how we can get the butter to go hard again. The fridge. How clever. :-)
Cut some extra ones up for decoration.
Put chopped strawberries into a pot.
Add 30g (1oz) sugar and
2 tbsp water.
Simmer until the strawberries are soft.
It was great to see how more liquid formed as the sugar melted and the strawberries cooked.
Remove from the head.
Add 135g (4 1/2 oz) packet strawberry jelly
Stir until smooth. Leave to cool.
200g (7oz) cream cheese and
It's far easier to see the level of normal runny cream compared to the thick cream we used yesterday. Little science lessons all over the place here.
Whip the cream cheese.
Pour the jelly mixture onto the cheese.
Whisk to mix.
Spoon the whipped cream onto the jelly and cream cheese and fold in.
When Rachel tasted the finished product she said "it's so light". I reminded them about how we folded the cream in - trying to keep as much of that air in the mixture.