Strawberry Cheesecakelets

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  Ingredients (Makes 15)

3 eggs

2 tablespoons caster sugar

225g cottage cheese

50g plain flour

1 teaspoon best quality vanilla extract

250g Beerenberg Strawberries (1 punnet)

1/2 teaspoon balsamic vinegar

1/2 - 1 teaspoon extra caster sugar, to serve

Method

Chop the strawberries into quarters or eighths, sprinkle over the balsamic vinegar and extra caster sugar.  Swirl the bowl about so the strawberries are coated before covering with clingfilm and leave while you make the cheesecakelets.

Separate the eggs.  Mix the yolks with the sugar, beating well.  Add the cottage cheese, flour and vanilla.  Then, in another bowl, hand whisk the egg whites until frothy and fold it into the cottage cheese mixture to make the batter.

Heat a non-stick frypan and dollop tablespoons of the batter to make cakelets of about 8cm diameter.  Each will take about a minute or so to firm up underneath, then flip it to cook the other side.  Remove to a warmed plate when ready.

Turn the strawberries in the ruby syrup they've made and squish some pieces with a fork at the same time.  Decant them into a bowl, with a spoon for serving, and bring your cheesecakelets to the table at the same time.