Pecan Nut Cheesecake
24th June 2019
This Pecan Nut Cheesecake is sure to be the talk of the party. A smooth, creamy, baked cheesecake topped with
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Rosewater, Coconut & Cardamom Macaron Ice Cream
3 egg yolks
300ml cream
285ml coconut milk
115g castor sugar
2 Tblsp rosewater
1/2 tsp ground cardamom
In a saucepan heat coconut milk, cream and cardamom together. In a bowl whisk together sugar and egg yolks, pour the warm milk mix into the eggs and then return to the saucepan. Cook to 85C or until you have a crème anglaise. (The think custard coats the back of the spoon). Refrigerate for 4hrs, before churning in an ice cream machine or using the Freeze & Stir method.
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