ADVERTORIAL
For this recipe, you’ll need a standard cake tin, baking paper, hand mixer or cake mixer and food processor. Enjoy!
INGREDIENTS
1 packet of superwine biscuits
250gm butter, melted
500gm cream cheese, softened
1 cup condensed milk
300 gm white chocolate buttons
200ml cream
1/2 tsp gelatine
1 1/2 cup frozen raspberries
METHOD
Place biscuits into the food processor and pulse until fine coarse crumbs.
Then add melted butter and press into a greased or lined cake tin. Place into the fridge while you make the filling.
Place the softened cream cheese into cake mixer and beat until soft, then add condensed milk and beat until well mixed and glossy.
Microwave white chocolate, cream and gelatin for 1 minute, then mix together until all chocolate is mixed in.
Pour into cream cheese mix and mix well, then fold in frozen raspberry.
Place the mixture on to the biscuit base and put into the fridge for about eight hours or until set.
Burton’s Lunch Bar & Catering is located at 404 Pollen St, Thames. The Lunch Bar is open Monday to Friday, 8am to 2.30pm. We’re now serving breakfast and pizza, so come and check out our selection of fresh cabinet food and world class pies.
Need catering? We have you covered from luncheons, suppa, birthdays, weddings, meetings and any event you would like to have beautiful food. We travel right around the Coromandel Peninsula down to Taupō.
We love creating all foods for any occasion, with the fresh produce from our local green grocer across the road and our meat from our own butcher shop in Paeroa.
– Supplied by Burton’s Lunch Bar & Catering
