10g Fresh mint plus a few leaves for garnish
550ml Boiling water
100g Aborio rice
60ml White wine ( Or Champagne for a special treat ! )
75g Broken white chocolate
100g Cream cheese
2 crushed digestive biscuits
1 small punnet of Strawberries
This is a grown up rice pudding and really needs to be eaten with a glass or two of Champagne!
It can be eaten hot or cold.It has no sugar but the white chocolate sweetens it slightly, If you prefer it sweeter add more chocolate but this will take away from the cheesecake flavour.
Infuse the fresh mint in the boiling water and let it stand for at least 10 minutes
Cut the strawberries and set aside
Melt the butter then add the rice, cook for about a minute then add the wine or Champagne. Reduce the wine by half.
Sieve the mint from the water and discard the leaves.
Using a wooden spoon stir continuously on a moderate heat, while gradually adding the mint infusion. With each addition let the rice absorb the minty liquid before adding more.
It is a bit of a labour of love but believe me you will get a lovely creamy finish to the risotto.
Once all of the liquid has been added then stir in the chocolate until it has melted.
Finish with the cream cheese and mix thoroughly.
In a pan melt, the remaining 10g butter add the crushed digestives and toast for a few minutes
To assemble spoon the risotto into a bowl, top with strawberries, crushed digestives and garnish with a few mint leaves
Now pour that Champagne you deserve it!!!
Inspired by my Mother & Grandmother, cooking has always part of my life.
With over 25-years in the industry, I have won many awards nationally and internationally representing the UK with The Craft Guild of Chefs culinary team.
My career has given me the opportunity to work in high-class establishments in London including The Reform club and Lanesborough Hotel.
I have dedicated my skills to designing and teaching a wide range of culinary courses at the UK’s leading hospitality schools.
These include Butlers Wharf Chef School, Mosimanns, Billingsgate fish school and currently the historic Westminster Kingsway College, where I specialise in teaching private chef courses for International students.
I have taught hundreds of students including many who have extremely successful careers including Fabulous Baker Brother Henry Herbert, author and Iron chef judge Sophie Michell, Sophie Wright cookery author, Chef and food stylist plus Ed Smith of Rocket & Squash – one of London’s top food bloggers.
Publications include six recipes in ‘A Class of Its Own’, articles for CHEF magazine, Tuco University magazine, and online magazines.
In my personal life, I’m a single Mum with a large family of four boys, daughter, granddaughter, a dog, and a cat.