steve bennett

steve bennett

1st February 2012
steve bennett


easy preperation, but effective end result, can be assembled in a glass as individual dessert or on a platter or slate or board as a deconstructed dessert.


  • 50g caster sugar (A)
  • 450g cream cheese (A)
  • 450ml crream-lightly whipped with seeds from 1 vanilla pod(B)
  • 150g white chocolate, melted (C)
  • 600G berries (strawberries, raspberries or blue berries or a mix)
  • 140g caster sugar
  • seeds from 1 vanilla pod
  • BASE
  • crumbled biscuit, (splashed with a little liquer if you fancy)


beat (A) until smooth and well combined, mix in (C), then fold in (B). chill and set aside.
simmer together until a compote is achieved, and cool for use.
crush biscuits so there are crumbs of varying sizes for texture.
if using the glasses, sprinkle a few crumbs in first, then use an ice cream scoop to add a ball of the cream mix, then a spoonful of the compote. repeat the biscuit, cream and compote.
if using a slate, present all the components together in a deconstructed manor, garnishing with whole berries, fruit leathers or crisps as you wish.

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