AMARULA KAASKOEK

                                                          
Amarula Cheese Cake

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/10/amarula-kaaskoek.html
Ingredients
For the base
150g digestive biscuits
3 tablespoons soft butter
For the filling
3 cups white marshmallows
½ cup full cream milk
½ cup of Amarula
1 ½ cups of cream
1 loose-bottomed cake pan (23cm)
Directions
Place the digestive biscuits in a food processor and blitz until you create a fine crumb. Alternatively, place the biscuits in a plastic bag, and roll with a rolling pin to form a fine crumb. Add the butter and combine until the mixture starts to clump together.
Press the mixture into a high-sided cake pan, making a smooth base with your hands or the back of a spoon. Put into the refrigerator to chill and harden.
Melt the marshmallows in a saucepan over a low heat along with the milk. Once the milk starts to foam (not boil), take the saucepan off the heat and keep stirring until the marshmallows blend into the milk to make a smooth mixture.
Pour the mixture out of the saucepan into a heatproof bowl, then whisk in the Amarula. Leave until cool.
In a medium bowl, whisk the cream until it starts to hold soft peaks then, still whisking, add the cooled marshmallow mixture. This filling should be thick but still soft, so that it will eventually drop easily out of the bowl into the chilled base.
Spread the filling into the chilled base, swirling it about with a spatula to fill evenly. Put the Amarula tart in the refrigerator, covered, to chill for a minimum of 4 hours. If you can leave to chill overnight, it’s best; otherwise, at least leave to chill until firm.
To decorate the tart, place a few gooseberries on the top, and add a few shards of spun sugar. You can even add a few drops of the gooseberry coulis at the* Sonja Young** >
Foto> Hilda Dates Steyn