When Elisa arrives from Brest at Kerbeleg with her uncooked cheesecake under her arm, you already know that the moment of dessert is going to take on rainbow colours, your taste buds are going to enjoy a moment of happiness, sparkling with gourmet freshness. So get your aprons ready, there’s going to be a swing in the kitchen!
Ingredients
BISCUIT :
- 160g of McVitie’s (‘Digestive’)
- 40g of butter
MOUSSE :
- 300g St Moret cheese
- 70g sugar
- 80g lemon juice
- Zest of 2 lemons
- 190g single cream
COULIS :
- 50 to 100g icing sugar, depending on the acidity of the fruit
- Juice of 1/2 lemon
- 300g red fruit
Recipe
- For the BISCUIT :
- Crumble the speculoos (or crush them in a tea towel).
- Melt the butter and mix coarsely.
- Spread in the bottom of a +/- 18 cm diameter dessert ring placed on a baking mat and press down.
- Bake for 10 minutes at 150°C.
- For the MOUSSE :
- In a bowl, whisk the St Morêt
- Add the sugar, lemon juice and zest until the mixture is smooth.
- Separately, whip the cold cream with a mixer until it rises.
- Gently fold in the St Moret whipped cream with a spatula, then pour over your biscuit.
- Smooth and chill in the fridge for 6 hours to allow the mousse to firm up.
- For the COULIS :
- Place the fresh or frozen fruit in a saucepan over a low heat.
- Stir occasionally.
- Once the fruit has softened, remove from the heat and blend. Add the brown sugar.
- Pour over the cheesecake at the last minute…
