When I was young, at the question “what do you want to be”, I would have answered an architect, a police woman or a lawyer, but now if you ask me “What do you wanna be?” Ehrm, my answer will be: Donna Hay! Why? have you ever browsed through her magazine, DHM? Have you ever had a look at her website? Have you ever had the chance to read one of her books? Her style is unique, her recipes are easy to make, reliable and can make you happy with a few simple and fresh ingredients.
So, go figure my joy when I discovered that the HHDD event hay hay it’s donna day was back! The event is overseen by Denise at Chezus. Each month it will be hosted by the winner of the previous month event. I first stumbled about HHDD event at Eat.Live.Travel.Write, as Mardi is this month’s host.
She chose a dessert, an easy yet yummy blackberry cheesecake pots. We were asked to make this recipe as it is, with the possibility to put our own spin on the same recipe by altering an ingredient or two, while remaining within the theme. I decided to use strawberries instead of blackberries, as this is high season for fresh delicious and juicy strawberries. We have to wait till the end of August to have the best blackberries here in Tuscany.
- cream cheese (Philadelphia), 250 gr
- caster icing sugar, 55 gr
- pouring (single) cream, 60 ml
- vanilla extract, 1 teaspoon
- fresh blackberries strawberries, 120 gr
Process half the strawberries and sieve through a colander until you have a smooth puree. Put aside. Process the cream cheese, sugar, cream and vanilla in a food processor until smooth. Add strawberry puree and process until just mixed. Spoon into 4 x ½ cup-capacity (125ml)pots and refrigerate for 1 hour or until firm. Serve with the remaining strawberries. Serves 4.
I’m really happy to have discovered this monthly event, it will be a good chance to taste a lot of Donna Hay’ recipes! Thank you Mardi for this amazingly soft and delicious recipe!