Ingredients:

1 sheet ready-rolled puff pastry
250g cream cheese
2 tbsp icing sugar
2 tsp Vanilla Mart Extract
2 ripe bananas, sliced
2 tbsp brown sugar
30g unsalted butter
1 egg, beaten

Method:

• Preheat oven to 190°C and line a baking tray.
• Beat together the cream cheese, icing sugar and Vanilla Mart Extract.
• Spread the mixture over the centre of the pastry, leaving a border.
• Caramelise the banana slices in the butter and brown sugar for 3–4 minutes.
• Arrange the bananas over the cheesecake filling.
• Fold the pastry edges over the filling and brush with beaten egg.
• Bake for 30–35 minutes until crisp and golden.

Ingredients:

200g cream cheese
150ml double cream
2 tbsp icing sugar
2 tsp Vanilla Mart Paste
150g apricot purée
8 digestive biscuits, crushed
40g unsalted butter, melted
Chopped pistachios, for garnish

Method:

• Mix the crushed biscuits with melted butter and divide between serving glasses.
• Whip the cream until soft peaks form.
• Beat together the cream cheese, icing sugar and Vanilla Mart Paste.
• Fold in the whipped cream.
• Alternate layers of cheesecake mixture and apricot purée to create a swirl effect.
• Chill for at least 2 hours.
• Garnish with chopped pistachios before serving.

Ingredients:

For the Base:
250g digestive biscuits, crushed
100g unsalted butter, melted

For the Filling:
500g full-fat cream cheese
150g caster sugar
2 large eggs
150ml sour cream
Seeds from 1 Vanilla Mart Vanilla Pod
Pulp of 3 passion fruits

Method:

• Preheat oven to 160°C and line a square baking tin.
• Combine the crushed biscuits with the melted butter and press firmly into the base.
• Bake for 10 minutes and allow to cool.
• Beat the cream cheese and sugar until smooth.
• Add the eggs one at a time, followed by the sour cream and the seeds from Vanilla Mart Vanilla Pod.
• Fold through half of the passion fruit pulp.
• Pour over the base and bake for 35–40 minutes until just set.
• Chill for at least 4 hours before slicing.
• Spoon over the remaining passion fruit before serving.

Ingredients:

150g pudding rice
750ml whole milk
150ml double cream
2 tsp Vanilla Mart Paste
50g caster sugar
4 ripe plums, halved and stoned
2 tbsp honey
1 tsp ground cinnamon
Toasted pistachios, chopped (optional)

Method:

• Preheat the oven to 180°C.
• Place the plums in a baking dish, drizzle with honey and sprinkle with cinnamon.
• Roast for 20–25 minutes until soft and caramelised.
• Meanwhile, combine the pudding rice, milk, cream and caster sugar in a saucepan.
• Cook gently over a low heat for 30–35 minutes, stirring regularly.
• Stir in Vanilla Mart Paste during the final 5 minutes of cooking.
• Spoon the rice pudding into serving bowls and top with the warm roasted plums.
• Finish with chopped pistachios, if desired, and serve warm.

Ingredients:

500ml whole milk
100g white chocolate, chopped
2 tsp Vanilla Mart Extract
1/2 tsp culinary lavender
Whipped cream, to serve
White chocolate shavings

Method:

• Heat the milk gently with the lavender until steaming.
• Strain to remove the lavender flowers.
• Add the white chocolate and stir until melted.
• Mix in Vanilla Mart Extract.
• Pour into mugs and top with whipped cream and white chocolate shavings.