Sweetened cottage cheese
200g smooth cottage cheese
Cream together and place in a plastic squeeze bottle and refrigerate till required.
Black pepper marshmallow
80g egg whites
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
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.
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.