Ingredients
| RASPBERRY PURÉE | |
| 400g frozen raspberries, thawed | |
| RASPBERRY & ROSE CREAM | |
| 1g sheet gelatine (about 1⁄2 sheet) | |
| 45ml milk | |
| 25ml cream plus an extra 100ml cold cream | |
| 125g white chocolate, roughly chopped | |
| 25g raspberry purée | |
| 1⁄8 teaspoon salt | |
| 1 teaspoon rose water | |
| LYCHEE JELLY | |
| 150g frozen lychees, thawed | |
| 12g sugar | |
| 1⁄2 teaspoon lemon juice | |
| 10ml lychee liqueur (optional) | |
| 3⁄4 tablespoon agar agar | |
| RASPBERRY GEL | |
| 200g raspberry purée | |
| 60g sugar | |
| 1 teaspoon agar agar | |
| RASPBERRY CHEESECAKE | |
| 6g sheet gelatine (about 3 sheets) | |
| 300ml cream | |
| 55ml milk | |
| 60g egg yolks (about 3 yolks) | |
| 85g sugar | |
| 250g cream cheese | |
| 25g crème fraîche | |
| 100g raspberry purée | |
| TO SERVE | |
| fresh raspberries | |
| edible flowers |
Inspired by the flavours of the classic Ispahan dessert, this cheesecake is light, fresh and elegant. Gentle floral notes and bright fruit flavours keep it delicate so it’s a lovely dessert to serve after a summer lunch.
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Instructions
| 1. | RASPBERRY PURÉE |
| 2. | This raspberry purée is used in three components of this dessert. |
| 3. | Blend the raspberries and pass the purée through a sieve to remove the seeds. |
| 4. | You should obtain around 325g purée. |
| 5. | RASPBERRY & ROSE CREAM |
| 6. | Bloom the gelatine by soaking it in iced water for 5 minutes, then squeezing out any excess water. |
| 7. | Bring the milk and 25ml cream to a simmer. |
| 8. | Put the gelatine and chocolate in a bowl and pour over the hot milk/cream. |
| 9. | Using a hand blender, blend in the raspberry purée, then the 100ml cold cream, salt and rose water. |
| 10. | Chill for at least 6 hours, then whip to stiff peaks and transfer to a piping bag bag fitted with a 1cm round nozzle. |
| 11. | LYCHEE JELLY |
| 12. | Put the lychees into a blender, blend, then strain to get 100g lychee purée. |
| 13. | In a pot, heat the purée, sugar, lemon juice and liqueur, if using. |
| 14. | Whisk in the agar agar and bring to a boil. |
| 15. | Pour the jelly into a greased container and refrigerate until set. |
| 16. | Dice into ½cm cubes. |
| 17. | RASPBERRY GEL |
| 18. | Heat the purée and sugar in a pot. |
| 19. | Whisk in the agar agar and bring to a boil. |
| 20. | Cool, then refrigerate until set. |
| 21. | Blend until smooth. |
| 22. | Store in a piping bag in the fridge. |
| 23. | RASPBERRY CHEESECAKE |
| 24. | Bloom the gelatine by soaking it in iced water for 5 minutes, then squeezing out any excess water. |
| 25. | Whip the cream to medium peaks and chill. |
| 26. | Stir together the milk, egg yolks and sugar in a pan and heat to 82°C. |
| 27. | Strain and add the gelatine, letting it dissolve. |
| 28. | Blend with the cream cheese, crème fraîche and raspberry purée until smooth. |
| 29. | Fold in the whipped cream. |
| 30. | Portion into ten 8cm ring moulds and chill until set. |
| 31. | TO SERVE |
| 32. | Unmould the cheesecakes. |
| 33. | Pipe some raspberry and rose cream and raspberry gel on top. |
| 34. | Finish with lychee jelly, fresh raspberries and edible flowers. |
Recipes & food styling Kristy Sze Photography Tony Nyberg