Sweetened cottage cheese

Sweetened cottage cheese

75g sugar

200g smooth cottage cheese 

Cream together and place in a plastic squeeze bottle and refrigerate till required.

Black pepper marshmallow

80g egg whites

120g sugar

50ml water

5 leaves gelatine, soaked 

Boil sugar and water to till 115oc

Add black pepper

Whisk whites till soft peaks

Slowly add sugar mixture

Whisk until mix is cool

Freeze till needed

Strawberry jelly  

300ml water

150g sugar

200g strawberries

Zest and juice of 1 lemon

2.5 leaves gelatine soaked 

Bring water and sugar to boil in a sauce pan.

Add strawberries, lemon zest and juice.

Simmer for 5 minutes.

Strain through a fine sieve.

Add gelatine and dissolve.

Set in a container in the fridge for at least 4 hrs ahead of cutting.

Shortbreads

125g butter

55g caster sugar

180g plain flour 

Heat the oven to 190c.Beat the butter and the sugar together until smooth.

Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/½in thick.

Cut into fingers and place onto a baking tray. Sprinkle with icing sugar and chill in the fridge for 20 minutes.

Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.