Walkers Mint Chocolate Crunch Cheesecake
From Royal Chef Darren McGrady
This recipe is based on a dish I used to prepare for Queen Elizabeth II and her family over the holidays. Her Majesty loves anything mint and chocolate and this recipe has both. By not pulsing the Walkers shortbread fingers too fine, the base gives a crunchy texture to compliment the soft and smooth cheesecake topping. It’s vibrant green color with glistening red pomegranate and Walkers festive stars make this a holiday dessert everyone will have their eye on at the party.
Makes 8 portions
2 150 g packs Walkers pure butter shortbread fingers (Remove three shortbread fingers to enjoy with morning coffee)
6 Tbs unsalted butter, melted
4 egg yolks
2 Tbs crème de menthe
2/3 cup granulated sugar
4 egg whites
2 packets unflavored powdered gelatin
2 Tbs cold water
1 ½ cups heavy cream
1 4 oz bar milk chocolate (grated)
1 4.4.oz pack Walkers mini festive stars
1 /2 cup pomegranate seeds
Pulse the Walkers shortbread fingers in a food processor until coarse crumbs. Place in a large bowl and stir in the melted butter. Pack firmly into the bottom of the tart pan and refrigerate for at least 15 minutes.
Place the yolks, crème de menthe and sugar into a large mixing bowl over a pan of boiling water and whisk for about 2 minutes. Remove the bowl from the heat and whisk until the mixture is cold.
Soften the gelatin in the 1 Tbs water in a small pan and place over a low heat to warm and dissolve the gelatin. Whisk the gelatin into the egg mixture.
Whip the egg whites until stiff and fold into the egg mixture. Spoon onto the biscuit base and refrigerate for at least 2 hours or until firmly set.
Whip the heavy cream in a large bowl until stiff and spread onto the top of the set egg mix. Decorate with grated chocolate, pomegranate seeds and Walkers mini festive stars.
1 nine inch tart pan