46 ~— Wednesday, October 14, 1987 =. North Share News | Food — Frangelico adds pizzaz to cheesecake AN INTERESTING variation on the perennially popular cheesecake theme is Frangelico cheesecake. This easily prepared, sumptuous dessert is enhanced by the rich fla- vors of Frangelico liqueur, hazelnuts and dark chocolate. Created for Frangelico by Milieu’s Chef Patissier Christine Scotton, Frangelico cheesecake will be the highlight of Thanksgiving and Christmas dinners or any other special gathering. Preparation Time - Base & Fill- ing “% hr. - Topping 20 minutes - can be prepared while cake is bak- ing. Ingredients: Base: 150g graham crumbs 50g roast ground hazelnuts 75g sweet butter 150g Callebaut dark chocolate 30 whole natural hazelnuts Filling: 500g cream cheese 125g liquid honey 125g sour cream 10 whole eggs 100m! Frangelico Liqueur 150g Hazelnut paste (Health food stores or nut and grain shops) There are two topping sugges- tions: Caramel Hazelnut Topping 200g sugar 50g glucose (avaiiable at Galloways, Ming Wo or speciality baking shops) 200g crushed roast hazelnuts 50mi whipping cream S50mi water 390ml Frangelico liqueur Chocolate Frangelico Topping 200g Callebaut dark cho. olate 150m} whipping cream 30mi Frangelico ligueur Whole hazelnuts to garnish Method Base: - Melt chocolate and butter together in double boiler - Mix together the crumbs and ground hazelnut - Add the chocolate mixture to the crumb mixture and mix thoroughly - Pack very tightly into a 23cm pan with removeable bottom (at least 6cm high) - Set whole hazelnuts into the crumb base about 3cm apart Filling: - Mix together cream cheese and honey - Add sour cream and blend well - Use a fine hand whisk to soften any lumps - Slowly add 6 cggs, beating well between each addition - Add hazetnut paste - Add Frangelico liqueur - Whip for about 4 minutes - Pour into prepared pan and bake 40-50 minutes at 150 C - Top should be lightly golden and have a slight spring to the touch - Let cool fo room temperature and refrigerate one hour Caramel Hazelnut Topping - Cook sugar, water and glucose in a very deep vessel to about 160 C or until dark caramel color is ob- tained - Slowly and carefully pour in mix- ture of whipping cream and Frangelico stirring quickly to pre- vent mixture boiling up and splat- tering - When the mixture is smooth, fold in hazelnuts - Allow to coot completely before removing from pan - Use a wet knife to cut cake Chocolate Frangelicu Topping - Melt Caillebaut Chocolate and whioping cream in a double boiler - Whisk in Frangelico liqueur - Cool slightly and pour over refrigerated cheesecake - Allow 20 minutes setting time and garnish as desired with whole tyasted hazelnuts - Use hot knife to cut 1/2 PRICE VELVET PASTELS FLAT Make quick and lovely changes with our “Paint As It Should Be.” Flat interior latex covers in one coat without spatter. 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