So, yesterday I made a silly video in which I cook one of Tash’s recipes from The Country Girl while wearing a ridiculously unflattering pink rabbit onesie. Honestly, the things we authors do for publicity…
Those of you who have already read The Country Girl (thank you, darling people!) will understand the onesie reference, but the rest of you will have to take it on faith that it fits the story perfectly. Which is more than I can say for how that onesie fits me.
Anyway, I hope you get a kick out of me making a tool of myself and enjoy this delicious recipe from Tash’s collection.
No excuses not to make this one. As demonstrated, it’s dead easy!
Mini Ricotta Cheesecakes with Currants Soaked in Sherry
4 tablespoons currants
4 tablespoons sherry
350g fresh ricotta
Grated rind of half a lemon
½ teaspoon vanilla bean paste
50 ml golden syrup
1 egg, lightly beaten
Soak currants in sherry overnight, then drain. Drink reserved liquid to put yourself in an excellent frame of mind.
Pre-heat oven to 140 Celsius.
Line a 6-capacity muffin tin with patty cake or muffin cases.
Beat ricotta and mascarpone together with lemon zest and vanilla until smooth. Mix through golden syrup, then egg, and stir until well combined. Stir through currants until evenly distributed.
Spoon mixture into patty cases.
Bake 20-25 minutes, depending on your oven. The cheesecakes should still have a slight wobble in the centre.
Cool in tin, then chill in the fridge for a few hours.
Gobble down accompanied by a glass of aged Pedro Ximenez.
Variations: sultanas soaked in marsala, raisins soaked in rum. Golden syrup can be substituted with honey, if you prefer.
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