The marshmallows survived the onslaught, at least some of them did. The carnage began before breakfast but we had a busy day yesterday and by 10am the house was empty and the surviving marshmallows had a quiet period to relax and regroup before the scheduled death by hot chocolate later in the day. They held up surprisingly well to the initial dunking in boiling liquid but they soon lost their integrity and broke down to nothing but a dreamy sweetness and a distant memory of being a solid.
So to sum up, home made marshmallows, good. Home made marshmallows in hot chocolate, equally good. Try them!
On Friday afternoon I whipped a banana cheesecake for dessert, no reason, it was just a recipe that I’d been wanting to try. It was extra bananary and super rich. I wouldn’t recommend it unless you are really a banana lover. I was surprised at the intense taste, it didn’t contain any essence or anything, just 4 bananas. They are tasty little suckers when you cook with them. BTW I use the term cook rather loosely here, this is not a baked cheesecake (I don’t like them) so it isn’t really cooked, more slapped together and chilled.
Anyway, get on a banana high and give it a go.
2 cup granita crumbs (granitas are kind of sweet wheaty biscuits but any sweet biscuits you like will do)
1/2 cup butter melted
225g cream cheese, softened
1/2 cup sugar
2 tsp ground ginger
4 med bananas
1 tsp lemon juice
1 tbsp unflavored gelatin
3 tbsp cold water
250ml whipping cream
Slices of banana sprinkled with lemon juice, to decorate
Mix the granita crumbs with the melted butter. Press evenly over the base and
side of an 20cm round pan, to within 2cm of the rim.
Beat the cream cheese, sugar and ginger together until smoothly blended.
Mash the bananas with lemon juice. Stir into the cream cheese and ginger mixture. Mix well.
Sprinkle gelatin over cold water in the top of a double boiler. Soften for 5 minutes until spongy.
Place over simmering water, stir occasionally, until gelatin has dissolved. (you know how lazy I am with gelatin)
Beat gelatin into banana mixture.
Whip half the cream until standing in soft peaks, then fold into the banana mixture.
Pour the banana mix over crust. Cover with plastic wrap and refrigerate for at least 3 hours, or until set.
Loosen edge of cheesecake and remove side of pan. Transfer to serving plate.
Whip remaining cream until standing in soft peaks, then spread over top of cake.
Mark a criss-cross pattern in whipped cream with fork and arrange a ring of
banana slices around top edge. (yeah didn’t decorate it, we aren’t fancy here, just ate it all up and enjoyed)