Today I’m continuing with the A-Z Blogging Challenge. This year I’m doing an A-Z of Colours. I’ll be doing a variety of posts, including haikus and poems, arts and crafts, fashion and beauty, recipes and more!
For the letter ‘W’ I have chosen the colour White
Keep reading to discover the symbolism behind this colour, see my Polyvore creations and read my white chocolate and raspberry cheesecake recipe.
White has long been a symbol of innocence and purity, the colour of angels and unicorns. It’s associated with religion as it represents goodness. Priests wear white and weddings and christenings often feature white clothing because it represents new beginnings. It’s also the colour of snow and therefore associated with winter.
Complementary colours: White goes with anything!
Plants and flowers: Roses, lillies
Animals: Arctic foxes, polar bears, snowy owls
Foods: Rice, bread, potatoes
Recipe: White Chocolate & Raspberry Cheesecake
I recently made a white chocolate and raspberry cheesecake for a friend’s birthday and despite it being my first ever cheesecake, I thought it was pretty delicious (even if I do say so myself).
Here’s the quick and easy recipe I used.
- 320g biscuits (I used gluten free custard creams and bourbons, but you can use any biscuits.
- 80g melted butter
- 375g cream cheese at room temperature (I used mascapone)
- 125ml thick cream (I used Asda extra special vanilla cream)
- 70g caster sugar
- 1 tbsp lemon juice
- 300g fresh raspberries
- 60g white chocolate drops
- 1 tsp Vanilla extract
- Dried raspberry flakes (to decorate)
Food processor/electric whisk, flan tin, kettle, baking paper, pan, cheese grater, sieve, mixing spoon.
1) Put biscuits in a sealed sandwich bag and crush with a rolling pin until you are left with fine crumbs.
2) Mix butter and biscuit crumbs with a spoon and then with a food processor/electric whisk until well combined.
3) Press the mixture into the base of a flan tin and freeze for about 15 minutes until firm.
4) Use an electric whisk or beaters to beat the cream cheese, cream, sugar, vanilla extract and lemon juice together.
5) Fold through the raspberries and mix in the white chocolate drops.
6) Spoon mixture into the tin on top of the biscuit base and chill in the fridge until set (about 4 hours)
7) When ready to serve, top with a few raspberries and sprinkle on the dried raspberry flakes.
My White Polyvore Creations
What’s your favourite book, character or animal that’s associated with white?