AU JUICE RECIPES

Steps:

• 1. Preheat the oven to 190ºC/gas 5 and line a baking tray with greaseproof paper.
  2. Roll out the pastry on a lightly floured surface to about 5mm thick. Using a small cutter or wine glass, about 6cm across, cut out 12 rounds (you may need to re-roll the pastry).
  3. Place the circles on the baking tray and prick their centres several times with a fork. Beat the egg, then eggwash the circles. Bake on the top shelf of the oven for about 12 minutes until puffed up, crisp and golden. Roughly chop or tear the mushrooms, peel and finely slice the garlic, and crumble the chilli (if using). Pick and roughly chop the parsley.
  4. Heat a lug of oil in a large pan and cook the mushrooms, garlic and chilli (if using), until golden.
  5. Off the heat, squeeze in the lemon juice, then add the crème fraîche. Season well and fold through the parsley. If the mushrooms are too dry, add a splash of water to loosen the sauce.
  6. For the vol-au-vents, cut a very thin layer off the top of each circle and use your knife to carefully hollow out a hole in each one.
  7. Fill with the creamy mushrooms and serve – you can pop the pastry lids back on, if you wish.

Steps:

• Grease base and sides of 22cm spring-form pan.
• Using a food processer, process biscuits until fine; with motor running add melted butter; process until just combined. Press the biscuit mixture evenly over the base and sides. To achieve a neat crust, press the crumb mixture firmly with a straight-sided glass against the sides of the pan; refrigerate while preparing the filling.
• Combine gelatine and water; stir until the gelatine dissolves; cool 5 minutes.
• Beat cream cheese and NESTLÉ Sweetened Condensed Milk in a medium bowl with an electric mixer until smooth. Add cream, gelatine mixture, NESTLÉ BAKERS' CHOICE White Melts, lemon zest and juice, and lemon flavoured spread beat until just combined. Pour mixture into prepared pan. Refrigerate for 3 hours or until set. Top with lemon zest and serve.