gelatine

Addicted to chocolate? Then this is the cake for you!

Triple chocolate cheesecake

plain chocolate biscuits

butter, melted

water

cream cheese, softened

icing sugar

milk

white chocolate, melted

dark chocolate, melted

cream,

milk chocolate, grated

cocoa powder, to serve

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Entertain with ease using this classic no-bake vanilla cheesecake. It will be the star of the show.

Classic no-bake vanilla cheesecake

packet plain sweet biscuits (see note)

tsp powdered gelatine

caster sugar

vanilla bean paste

Hulled and halved strawberries, to decorate

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Gelatine is the secret to making this easy and tangy no-cook fruit-filled cheesecake.

Chilled passionfruit cheesecake

pkt Arnott's Butternut Snap Cookies

tbsp water

tbsp gelatine powder

passionfruit, halved

pkts cream cheese,

milliliters (1 cup) thickened cream

(3/4 cup) caster sugar

Sugared cumquats in Cointreau add a gourmet touch to these traditional buttermilk puddings.

Buttermilk puddings with candied cumquats

300 milliliters thin cream

vanilla bean, split, seeds scraped

(15 grams) leaf gelatine

buttermilk

cumquats, quartered

Cointreau

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Heston Blumenthal takes on the classic chicken wing in the only way he knows how with crazily delicious results.

Heston Blumenthal's chipotle chicken wings

(165 milliliters) apple cider vinegar

titanium-strength gelatine leaves

tsp ground chipotle chilli (from gourmet food shops)

unsalted butter, chopped

white onion, thinly sliced

red chilli, seeds removed, thinly sliced

garlic powder

tsp raw sugar

barbecue sauce (recipe follows)

chicken

Olive oil,

Coriander sprigs, finely chopped small red chilli, also lime wedges,

tsp each smoked paprika (pimenton), ground ginger, also mustard powder

grapeseed oil

Asian (red) eschalots, thinly sliced

garlic cloves, chopped

1L (4 cups) chicken stock

(660 milliliters) tomato passata

(500 milliliters) tomato sauce

(375 milliliters) apple cider vinegar

dark muscovado sugar (substitute dark brown sugar)

Worcestershire sauce

golden syrup

tamarind puree (from Asian food shops and selected supermarkets)

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Everyone loves a carrot cake, but we're willing to bet you've not had one like this before!

Matt Moran's incredible no-bake carrot cake

cashews

gingernut biscuits, chopped

unsalted butter, melted

cream cheese,

milliliters thickened cream

finely grated carrot, squeezed to remove excess liquid

tsp each ground ginger, allspice, cinnamon and nutmeg

(100 grams) walnuts, toasted, finely chopped

sour cream

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Pushing the raspberry mixture through the sieve is squishy, messy and great fun!

Raspberry jelly

pkt frozen raspberries, thawed

apple juice

tbsp icing sugar mixture

tsp gelatine powder

Test your skills on a fun treat where flaky croissant meets indulgent deep-fried doughnut.

Adriano Zumbo's Zonuts

unsalted butter,

sachet dried yeast

plain flour

plain bread flour

salt

eggs (about 4-5 eggs, see note)

Canola oil or vegetable oil, to deep fry

Caster sugar, to coat

gelatine leaves

pouring cream

(1/3 cup) condensed milk

(1 cup) icing sugar mixture, sifted

Pink food colouring, for tinting

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An impressive centrepiece for a dinner party dessert

Pink strawberry cheesecake

digestive biscuit

unsalted butter

leaf gelatine

carton single cream

full-fat soft cheese

golden caster sugar

lemon

lemon juice

strawberry

whipping

strawberries

tbsp golden caster sugar

Seal the biscuits in a plastic bag and crush them to fine crumbs with a rolling pin. Tip into a bowl and stir in the melted butter, mixing thoroughly so that all the crumbs are soaked. Now tip the mixture into a loose-bottomed 24cm round cake tin, at least 5cm deep, and press down with the back of a metal spoon to make an even layer over the bottom of the tin. Chill in the fridge while you make the filling.

Submerge the gelatine leaves in a dish of cold water, and leave to soak and soften for 5 minutes. Pour the single cream into a pan and bring just to the boil, then take off the heat. Take the gelatine leaves out of the water, give them a good squeeze to get rid of excess water, and stir one by one into the cream (they will dissolve instantly). Leave to cool for a few minutes.

Beat the cheese in a bowl with the sugar, lemon zest and juice until smooth and creamy. Mix in the cream and gelatine mixture and the chopped strawberries.

In another bowl, lightly whip the whipping or double cream so it falls in soft peaks, then fold it into the strawberry mixture. Whisk the egg white in a clean bowl until it forms stiff peaks, then fold gently into the cheese mixture. Pour into the cake tin and smooth down lightly. Chill for at least 21⁄2 hours until set.

To make the sauce, blitz all the ingredients in a food processor or blender. Taste and add more sugar if needed, then pour into a jug and keep in the fridge until you’re ready to serve. (Both cheesecake and sauce can be made a day ahead.)

To serve, run a knife between the cheesecake and the tin to loosen it, remove it from the tin, then take it off its base and put it on a serving plate. Halve the extra strawberries lengthways, pile them in the middle and serve with the jug of sauce.

Ce classique italien ne cesse de se réinventer. Préparé ici avec du miel d’acacia, il est accompagné d’un coulis de fraise. Cette combinaison est des plus harmonieuses.

Panna cotta et fraises

feuilles de gélatine

dl de crème entière

dl de lait

c.s. de miel d’acacia

gousse de vanille

g de fraises

Faire tremper la gélatine env. 5 min dans de l’eau froide. Mettre crème, lait et miel dans une casserole. Fendre la gousse de vanille dans la longueur, gratter les graines, ajouter les deux, porter à ébullition en remuant au fouet. Baisser le feu, faire réduire à env. 4¼ dl. Éloigner la casserole du feu, essorer la gélatine, incorporer dans le liquide très chaud. Filtrer dans un bol à gradué, verser dans les ramequins préparés, laisser refroidir. Laisser prendre env. 4 h à couvert au réfrigérateur.

Tailler env. 50 g de fraises en petits dés et les réserver. Mixer le reste des fraises avec le miel d’acacia.

Détacher délicatement les panna cotta du bord des ramequins avec la pointe d’un couteau. Tremper rapidement les ramequins dans de l’eau très chaude, démouler la panna cotta sur des assiettes, décorer avec le coulis et les petits dés de fraises réservés. Arroser d’un filet de miel.

Une véritable orgie de fraises! Ce beau gâteau allie la texture aérienne d’un biscuit aux amandes, la douceur et le parfum des fraises et une exquise crème à la vanille. Un trio classique d’une rare élégance. De quoi ravir les gourmands!

Fraisier

120 g de sucre

œufs

pincée de sel

citron bio, un peu de zeste râpé

g de farine

g d’amandes mondées moulues

2.5 dl de lait

g de sucre

œufs frais

gousse de vanille, fendue dans la longueur, graines

feuilles de gélatine, ramollies env. 5 min dans de l’eau froide, essorées

2.5 dl de crème entière

300 g de fraises

c.s. de sucre glace

c.s. de porto blanc ou de jus d’orange

c.s. de jus de citron

quelques fraises pour le décor

quelques fleurs comestibles pour le décor

Pâte à biscuit: travailler dans un grand bol sucre, œufs et sel env. 5 min avec les fouets du batteur-mixeur, jusqu’à ce que la masse soit mousseuse, incorporer le zeste de citron.

2. Mélanger la farine et les amandes, incorporer délicatement avec une spatule en caoutchouc. Répartir la pâte dans le moule chemisé.

Cuisson: env. 25 min dans la moitié inférieure du four préchauffé à 180°C. Retirer, laisser tiédir un peu, ôter le cercle du moule, retourner le biscuit sur une grille, ôter le papier cuisson, laisser refroidir. Poser un cercle à pâtisserie sur un plat à tarte. Partager le biscuit dans l’épaisseur, déposer le fond en biscuit dans le cercle à pâtisserie.

Crème: mélanger au fouet le lait et tous les ingrédients, sel compris, amener au seuil de l’ébullition en remuant sur feu moyen. Éloigner aussitôt la casserole du feu, remuer encore un instant. Incorporer la gélatine à la masse très chaude, passer au tamis dans un bol. Filmer au contact, laisser refroidir, mettre au frais jusqu’à ce que le bord commence à prendre.

Lisser la crème à la vanille, fouetter la crème entière en chantilly, bien incorporer 1/3 au fouet à la crème à la vanille, incorporer délicatement le reste avec une spatule en caoutchouc. Remplir une poche à douille lisse (Ø env. 12 mm).

Mixer les fraises avec sucre glace, porto et jus de citron. En répartir 1/3 sur le fond en biscuit. Verser le reste dans une petite casserole, réserver.

Poser les fraises coupées en deux, pointe vers le haut et coupe vers l’extérieur, sur le biscuit le long du cercle. Répartir les fraises entières, pointe vers le haut sur le fond en biscuit. Dresser la crème à la vanille sur les fraises et dans les interstices, lisser. Poser le couvercle en biscuit.

Porter à ébullition la purée de fraises réservée. Éloigner la casserole du feu, incorporer la gélatine, laisser tiédir env. 15 minutes. Verser la masse sur le couvercle en biscuit. Laisser prendre au moins 4 h à couvert au réfrigérateur.

Détacher délicatement le fraisier du cercle à l’aide d’une spatule, ôter le cercle. Décorer de fraises et de fleurs.

Gran's easy, two-ingredient raspberry flummery was a hit at the dinner table! Whip up this simple dessert when the family visits and serve them a bowl of sweet memories.

Grandma's raspberry flummery recipe

raspberry jelly

milliliters cream

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This decadent custard tart is topped with a rose-flavoured jelly and finished with rose petals and pistachio nuts for a crowd-pleasing dessert.

Rose and Pistachio Custard Tart recipe

pistachios

flour

tbs icing sugar

butter

tbs iced water

x punnet edible rose petals to serve

cornflour

tbs plain flour

raspberries

tbs caster sugar

tsp rosewater

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These fun and fruity jelly cookies will be loved by kids and adults alike!

Super-easy jelly cookies recipe

butter, softened

53.75 gm caster sugar

625.00 ml plain flour

Original Lime jelly crystals

Original Raspberry jelly crystals

Original Orange jelly crystals

62.50 gm boiling water

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These refined sugar-free gummies are packed with real strawberry and mango, making them an ideal kids' lunch box snack.

Top 26 gelatine recipes from across the web

The most viewed gelatine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Triple chocolate cheesecake

Classic no-bake vanilla cheesecake

Chilled passionfruit cheesecake

Buttermilk puddings with candied cu...

Buttermilk puddings with candied cu...

Heston Blumenthal's chipotle chicke...

Matt Moran's incredible no-bake car...

Raspberry jelly

Adriano Zumbo's Zonuts

Pink strawberry cheesecake

Panna cotta et fraises

Fraisier

Grandma's raspberry flummery recipe

Rose and Pistachio Custard Tart rec...

Super-easy jelly cookies recipe

Low-sugar lunch box fruity jelly bi...

Strawberry, rhubarb and custard tri...

Fantastic Lemon Cheesecake recipe

Lemon curd tiramisu recipe

Sweet chilli jam

Singapore sling jelly cake recipe

Jelly slice

Festive jelly cheesecake recipe

SAO lemon slice recipe

Pork & ham pie

Passionfruit cream

Top 26 gelatine recipes from across the web

The most viewed gelatine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Triple chocolate cheesecake

Classic no-bake vanilla cheesecake

Chilled passionfruit cheesecake

Buttermilk puddings with candied cu...

Buttermilk puddings with candied cu...

Heston Blumenthal's chipotle chicke...

Matt Moran's incredible no-bake car...

Raspberry jelly

Adriano Zumbo's Zonuts

Pink strawberry cheesecake

Panna cotta et fraises

Fraisier

Grandma's raspberry flummery recipe

Rose and Pistachio Custard Tart rec...

Super-easy jelly cookies recipe

Low-sugar lunch box fruity jelly bi...

Strawberry, rhubarb and custard tri...

Fantastic Lemon Cheesecake recipe

Lemon curd tiramisu recipe

Sweet chilli jam

Singapore sling jelly cake recipe

Jelly slice

Festive jelly cheesecake recipe

SAO lemon slice recipe

Pork & ham pie

Passionfruit cream

The most viewed gelatine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine