Now that Christmas is incredibly close it’s the time of year when things are just a bit more special!
I’ll be spending Christmas back in the Highlands and then off to America for a week in January so this will be my last bake for a while! I wanted to really challenge myself and make something with a few different elements and flavours. Prosecco is a big celebratory drink for all occasions. I personally don’t like it and can drink about one glass before getting a sore stomach (thanks dad). So I was looking for Prosecco based cocktails that would make it more enjoyable and interesting. I came across a blueberry prosecco mojito here. I wanted to use blueberry, mint and lime in my recipe.
Because I don’t have the correct equipment for the idea I had it was a little tricky and possibly not as good as it could of been but I am proud of my attempt!
175g Salted Butter
2 Medium Eggs
1 tsp Finely Chopped Mint
2 tsp Lime Zest
20mls Lime Juice
1/2 tsp Baking Powder
Heat a fan assisted oven to 180 degrees Celcius. Grease and line a loaf tin in preparation. Cream the butter and sugar together until light and fluffy. Add an egg at a time, making sure to mix well in between. Add in the mint, lime zest and juice. Mix until fully until fully incorporated. Add the flour and baking powder. Bake for 40 minutes or until a skewer comes out clean. Leave to cool for 10 minutes in the tin and then tip out on to a cooling rack.
300g Frozen Blueberries
130g Cream Cheese
400mls Double Cream
1tbsp Lime Zest
2 Sheets of Gelatine
Cook the blueberries and sugar with a splash of water in a pan. Mash the blueberries in the pan. And take off the heat. Save 1/2 cup to one side. Mix the lime rind and cream cheese together. In another bowl whisk the cream until it forms soft peaks. Soak the gelatine in cold water for around 5 minutes. Squeeze out the excess water and add this to the blueberries and mix until fully dissolved. Fold the cream cheese mixture into the cream. Once the blueberries have cooled fold these into the mixture too.
Put the mixture into a piping bag and chill in the fridge.
2 tbsp Lime Juice
6 Sheets Gelatine
In a pan gently heat 100mls of the prosecco with the sugar until it’s dissolved. Take off the heat. Soak the gelatine in cold water for 5 minutes. Squeeze out the excess water and add into the heated prosecco. Add the lime juice to the remaining prosecco in another bowl. Pour in the cooled prosecco and gelatine mixture, mix well and cool in the fridge.
To assemble all the elements line a loaf pan with clingflim. Pipe a layer of the blueberry mousse into the bottom of the tin. Trim the cooled cake and cut into 3 layers. Place one layer of the cake on top of the mousse and spread some blueberry jam from earlier on top. Pipe some mousse around the edges. Add the next layer of cake and do the same using the rest of the blueberry jam. Finish with the last layer of cake and a thin spread of blueberry mousse. Chill in the freezer for 15 minutes.
For decoration I used blueberries cut in half, mint leaves and some lime zest. Place these on top of the cake and then gently pour over the jelly. Chill in the fridge until set.
I am really looking forward to going back home for Christmas and spending it surrounded by nature, good company and wine. See you all in 2018!