Strawberry Crumble with Dark Chocolate Ganache
- 120gms Light Brown Sugar
- 115gms Plain Flour
- 65gms Rolled Oats
- 90gms Cold Butter (cut into small pieces)
- 80gms Flaked Almonds
- 750gms Strawberries
- 100gms Castor Sugar
- 1tspn Cornflour
Dark Chocolate Ganache
- 180gms Dark Chocolate
- 150gms Thickened Cream
- 40gms Butter
Preheat oven to 200C/180C fan forced. Lightly grease a 26cm x 26cm x 5cm deep baking dish. Remove the green tops from the strawberries and slice in half. Placed sliced strawberries into bowl stir through the castor sugar and cornflour. Once combined spread into the baking dish.
Combine the crumble ingredients in a bowl and gently rub the cold butter through the other ingredients until it resembles large bread crumbs. Sprinkle the crumble over the strawberry mixture in the baking dish. Bake in the preheat oven for 30-40 mins until the crumble is golden and crunchy and the strawberries are bubbling hot.
Dark Chocolate Ganache
Heat the cream in a microwave proof bowl on high in the microwave for 60 seconds or until the cream is just below bowling point. Add the butter and chocolate and stir until butter and chocolate have melted. If required, heat in the microwave for 30 seconds to make sure all choclate and butter have melted.
- 1 cup crushed Arnott's Chocolate Ripple
- 1 cup crushed Arnott's Ginger Nut
- 100g salted butter, melted
- 500g cream cheese, softened at room temperature
- 50ml lemon juice
- 2tspns gelatine, dissolved in 50ml of boiling water
- 200g white chocolate, melted
- 250g thickened cream, lightly whipped
- 1 cup fresh cherries, pitted and cut in half
- 350g cherries, fresh pitted
- 100g caster sugar
- 60ml water
- 1tbs lemon juice
Combine crushed biscuits and melted butter. Press into the base of a 22cm spring form pan. Refrigerate for one hour, until very cold and fully set.
Beat cream cheese, sugar and lemon juice with a paddle electric mixer. Stir in gelatine mixture. Fold in melted chocolate and lightly whipped cream. Fold through cut cherries.
Pour the filling on top of the refrigerated base, making sure the cherries are spread evenly throughout. Refrigerate for three hours. Top with whole pitted cherries and drizzle with cherry coulis.
Combine cherries, water, lemon juice and sugar in a saucepan and bring to the boil. Simmer for approximately 30 minutes until the cherries have formed a sauce. Blend with a stick blender. Allow to cool then serve with sliced cheesecake.