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Zazou’s cheesecake with lemon zest and red fruit coulis
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!
160g of McVitie’s (‘Digestive’)
40g of butter
300g St Moret cheese
80g lemon juice
Zest of 2 lemons
190g single cream
50 to 100g icing sugar, depending on the acidity of the fruit
Juice of 1/2 lemon
300g red fruit
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.
Once the fruit has softened, remove from the heat and blend. Add the brown sugar.
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