Ingredients:

Base

50 g butter, plus extra for greasing

100 g pecans

100 g sunflower seeds

2 tbsp desiccated coconut

2 tsp ground roasted Wattleseed

3 tsp honey

½ tsp ground cinnamon

Filling

250 g cream cheese

400 g pouring (whipping) cream

120 g honey

1 tsp natural vanilla extract

2 tbsp hot water

3 tsp gelatine powder

2 tsp Davidson plum powder

Jelly topping

125 g fresh raspberries, plus extra to serve

250 g fresh strawberries, hulled, plus extra to serve

2 tsp Davidson plum powder

20 g honey (see Tips)

1 ½ tbsp gelatine powder 

Method

Base

1. Grease and line a square cake or slice tin (20 cm) with baking paper and set aside.

2. Place all base ingredients into mixing bowl and chop 6 sec/speed 6.

3. Scrape down sides of mixing bowl with spatula and chop 2 sec/speed 6.

4. Transfer mixture into prepared tin and evenly spread out into base. Place into freezer until ready to use. Clean and dry mixing bowl.

Filling

1. Place cream cheese, cream, honey and vanilla into mixing bowl and heat 4 min/60°C/speed 3. Meanwhile, place hot water and gelatine into a small bowl and whisk together.

2. Add gelatine mixture and plum powder into mixing bowl and heat 1 min 30 sec/60°C/speed 4.

3. Using a coarse-mesh sieve, strain filling mixture over chilled base. Return to freezer until set but not frozen (approx. 90 minutes) or place into refrigerator overnight. Clean and dry mixing bowl.

Jelly topping

 1. Place all jelly topping ingredients into mixing bowl and cook 7 min/95°C/speed 3. Allow to cool in mixing bowl, with lid removed, for 10-15 minutes or until cool enough to touch but not set. 

2. Remove base from freezer and using a coarse-mesh sieve, strain topping over the filling. Spread evenly and place back into freezer or refrigerator until set firm (approx. 30 minutes). Cut into squares (approx. 24) and garnish with extra fresh berries (optional) to serve.

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