Chef Chris Tustian has blown in to the Cradle of Humankind, and Roots restaurant is in for quite a ride. Try his Strawberry Cheesecake…
- 3 leaves gelatine
- 1 can condensed milk
- 375g cream cheese
- 125g whipped cream
- 15 ml vanilla essence
- 250 g strawberries
- Soak the gelatine leaves in cold water then in warm water to dissolve. In a bowl mix condensed milk, cream cheese, dissolved gelatine. Fold in the whipped cream. Add the vanilla essence.
- Cut the strawberries into thin slices. Line 6 small ramekins with baking paper and place the strawberries around the sides. Pour the cheese cake mixture into the ramekin. Place ramekins in the fridge to set for about 3 to 4 hours.
- Turn the ramekin upside down to remove the cheese cake. Garnish with ice cream and mint.
Wine Suggestion: De Krans Cape Pink