Creamy Mince Pie Dessert

This mince pie dessert might look like a cheesecake but there's actually no cheese in it and the

filling texture is similar to that of a panna cotta with a hint of orange. To make it we'll

need to start with the base, add your mince pies to your food processor, break them as a dough

then whiz on by until a dough-like consistency forms. Next you'll melt a little butter, add that

to the food processor and blend again until combined. Then transfer the mixture to a lined

eight inch baking tin. Using a spatula level it out to make the pie base, keep the mixture within

the baking tin's bottom rim. You can use a spatula to run around it once leveled out. Use a paper

towel to remove any crumb from the sides of the tin and then bake for 12 minutes or until edges

are golden and the surface looks dry. I forgot here but you also need to pierce the base several

times with a fork before baking. Once done leave to cool for an hour and then chill while you make

the filling. To do that start by juicing your orange then straining it after to keep the dessert's

texture nice and smooth. Then add a tin of condensed milk to a medium mixing bowl and add in your

orange juice. Stir until well combined with a balloon whisk and set aside. Add the water to a

small bowl along with three teaspoons of gelatin powder. Leave to stand for two minutes then

microwave for 20 seconds. Stir briskly until the gelatin powder has dissolved. Then leave to cool

for around 10 minutes. In the meantime put the remaining three mince pies in a reusable food bag

and crush with a rolling pin or meat mallet then set aside then add the whipping cream to a large

mixing bowl and whisk on time for one minute next add the two tablespoons of pasta sugar one at a time whilst whisking So long as the gelatin is cooled off add that also while whisking and continue to whisk

on high until the creamy mixture has thickened for relatively stiff pieces of corn

Next, add the condensed milk and orange mixture into the cream mixture, whisk on low until

just combined. Then you'll add in two thirds of the broken up mince pies, further crumbling them into

small pieces with your fingers as you add them then using a large spoon fold them in briefly

remove the baking tin from the fridge and pour in the filling gently shake to level out then

cover with cling film and chill for at least five hours or overnight when it's time to remove the

dessert from the tin you'll need a sharp knife and then just run it slowly and carefully around

the edge of the filling then slowly release the springform tin you can serve the dessert on the

tin base if you like which is much easier or if you fancy a bit of a challenge and you'd like to

remove it use a knife and a cake lifter to do so slicing it in between the baking paper and the pie

base you can serve this mince pie dessert as is or if you're happy to put a little more effort in

you can decorate it with the leftover crushed mince pie and sprigs of rosemary dusted with icing

sugar to make the rosemary decorations you'll need to cut six longer pieces of rosemary cutting below

two sets of leaves and six shorter thinner pieces cutting just the top tips of the sprigs

Then just dust with icing sugar. You can decorate the dessert up to a few hours before serving and

leave uncovered in the fridge