Fennel & Strawberry

It's not often you hear of strawberries and fennel paired together, especially in a dessert. But, we're hoping this will become a thing of the past! We think the subtlety of the anise from the fennel along with perfectly ripe, sweet strawberries is a winning combination. Now, excuse us while we mop up our drool!

Serves 12 | 15 mins prep | 3+ hours set



375g butternut snap biscuits
125g salted butter, melted
1 tbs fennel seeds, ground
2 x or 4g gold leaf gelatine, bloomed
2 tbs milk, slightly warmed
750g full-fat cream cheese, room temperature
395g can sweetened condensed milk
2 tsp vanilla extract or paste

500g fresh strawberries, sliced
Fennel fronds to taste

Step 1. Blitz the butternut snap biscuits in a food processor until they resemble crumbs. Add the melted butter and ground fennel seeds and process until the mixture begins to come together. 
Step 2. Press this mixture into a lined 20cm springform tin, pressing up the sides to achieve an even crumb. Refrigerate base while you prepare the filling.

Step 3. Place bloomed gelatine into warm milk. Mix until dissolved.
Step 4. In a stand mixer or food processor, beat together the cream cheese, condensed milk & vanilla until smooth. Add the gelatine/milk mixture and process until combined.
Step 5. Spoon the cheesecake filling on top of the biscuit base and smooth out with a spatula. Place into the fridge for 3-4 hours, ideally overnight to set.
Step 6.When you are ready to serve, scatter freshly sliced strawberries and fennel fronds on top. 


How to bloom gelatine sheets: Place sheets into a bowl of ice-cold water for 5-10 minutes or until pliable. Gently wring the sheets to ensure excess water is removed before adding to warm liquid; mixing until dissolved. 

Agar-Agar (vegetarian substitute): Use agar-agar as a vegetarian/halal substitute to gelatine. Generally speaking, agar can replace gelatine at a 1:1 ratio (depending on the type of agar used - flakes or powder).