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Malteser Hazelnut Frozen Cheesecake & Gooseberry Clafoutis

Malteser Hazelnut Frozen Cheesecake
Malteser Hazelnut Frozen Cheesecake

I was looking for cake inspiration today for Cake Monday…throwing it out there on social media certainly gave me plenty of ideas. It seems half of you are chocolate fans while the other half wanted something fruitier.
Today’s recipes will keep you all happy!

The first is a fantastic dinner party option and can be made at least a day in advance and whipped out of the freezer just 20 minutes before serving. From experience, the combination of Maltesers, Nutella, Hazelnuts & cream is a real crowd pleaser.

My sister delivered kilos of Gooseberries this weekend, literally in a bin bag. So besides pots of jam for the pantry, this dessert is a great way to use these sharp little bursts of Summer fruit. A Clafoutis is traditionally made using cherries but works brilliantly with Gooseberries.


Malteser Hazelnut Frozen Cheesecake

170g cream cheese (I use Light Philadephia for this one)
1 tsp vanilla extract
2 large free range eggs, separated
125g Nutella
80g caster sugar
250ml double cream
50g roasted hazelnuts, roughly chopped
1 x large bag Maltesers

1. Line a 2lb loaf tin with clingfilm and scatter the chopped hazelnuts over the bottom.
2. Whisk the eggs whites until stiff, then whisk in 40g of the caster sugar until still and glossy.
3. In separate bowl, beat the cream until thick.
4. In another bowl, beat the cheese, vanilla, egg yolks, Nutella and remaining 40g caster sugar until smooth.
5. Fold the cream into the Nutella mix until combined, then gently fold in the egg whites.
6. Pour cream mixture into tin on top of hazelnuts and smooth top. Then top with rows of Maltesers. Freeze until set….approx 6 hours or overnight.


Gooseberry Clafoutis

This recipe comes from the wonderful Rachel Allen and I think is my preferred way to make a Clafoutis, which traditionally uses cherries. Light, fluffy, sharp & sweet…the perfect end to a Summer meal.

25g butter
350g Gooseberries (fresh or frozen) topped & tailed, then cut in half
125g soft brown sugar

125ml double cream
125ml whole milk
4 free range eggs
60g plain flour
100g caster sugar
1 tsp vanilla extract

1. Preheat oven to 180C and place a 1 litre pie dish in to heat up.
2. Place a frying pan on high heat, add butter, sugar and Gooseberries. Cook uncovered for 5-8 minutes until softened and sweet.
3. While Gooseberries are cooking add all the batter ingredients to a bowl and beat/whisk until well combined.
4. Remove heated dish from oven and add Gooseberries to the dish. Carefully pour the batter over being careful not to disturb the fruit too much in the base.
5. Cook in the oven for 30-40 minutes until golden, puffed up and a skewer comes out clean.
6. Serve warm with whipped cream on the side if desired.

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