Sweet delights that can be created with Lemon Myrtle
Eight to Ten
250g Philadelphia or Neuchatel cream cheese 50g sugar 300g biscuit crumb 150g unsalted butter 1 tsp cinnamon 500ml cream 4 egg whites
20gm powdered lemon myrtle 150ml mango puree 100g mango diced 20ml liqueur - rum or mango liqueur Juice of two limes 5 leaves of gelatine
When adding gelatine have beater going and gelatine hot so it goes in quickly to avoid lumps. Keep this mix at room temperature whilst preparing cream and egg whites.
Make sure whites are free of yolk and mixing bowl is cold and dry. Medium peak is when they are stiff enough to form peaks but not at a glossy meringue stage.
To serve run a fine knife around tin to separate and release spring. Cut cheesecake into portions and serve.
Craig Squire Craig is a chef with the Red Ochre Grill in Cairns.