LIVE 24-SEVEN
BANANA, DARK RUM & CHOCOL ATE CHEESECAKE
Head chef Daniel Bowley, shares his recipe for a delicious banana, dark rum and chocolate cheesecake, one of The Kilpeck Inn’s most popular desserts and a guaranteed crowd pleaser.
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INGREDIENTS: • ¾ packet of chocolate digestives, crushed to crumbs • 125g melted butter • ½ tin dulce de leche (or condensed milk, boiled in the tin until caramelised)
• 3 bananas • 100g soft dark brown sugar • 25ml dark rum • 300g melted white chocolate • 300g soft cream cheese • 100g icing sugar, sifted • 3 gelatine sheets, soaked in cold water • 284ml double cream
METHOD: • Line a 12-inch cake tin with baking parchment (a springform tin will be easiest).
• Mix the biscuit crumbs with the melted butter and push down Kilpeck Inn, Hereford HR2 9DN T: 01981 570464
www.kilpeckinn.com
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into the bottom of the tin with the back of a spoon to make the base. Put in the fridge for 10 minutes to firm up.
• In a food processor, blitz the bananas, rum and brown sugar to a puree.
• Melt the white chocolate in a bowl over a pan of hot water. Once melted, mix in the cream cheese and then the icing sugar.
• Gently bring the double cream to the boil then add the soaked gelatine leaves and allow to dissolve completely.
• Put the dulce de leche in a bowl then add two thirds of the double cream and gelatine mix and whisk until smooth. Add the remaining cream to the white chocolate mix and whisk.
• Add the banana puree to the condensed milk. Using a ladle, layer the banana mix and the white chocolate mix in the cake tin, one ladle at a time.
• Place in the fridge and allow to set overnight.
WINING & DINING RECIPE
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