Raspberry and passion fruit cheesecake

Passion fruit Flavor Pearls

4 pers

45 min

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LIST OF INGREDIENTS

Biscuit base

200 g biscuits (Petit Beurre type)

100 g melted butter

Cream

60 g sugar

30 g water

4 gelatine leaves

250 g fromage frais

1 teaspoon liquid vanilla

33 cl whipping cream

16 raspberries

Passion fruit jelly

250 g passion fruit purée

50 g sugar

3 gelatine leaves

Presentation

Passion fruit Flavor Pearls

Step 1

To prepare the biscuit base

Blend the biscuits and mix with the melted butter. Spread the mixture over the base of your springform tin. Flatten the surface and set aside in a cool place.

Step 2

To prepare the cream

Soak the gelatine leaves in water. Beat the fromage frais, sugar, vanilla and water together with a mixer until smooth.

Heat the softened gelatine for a few seconds in the microwave and add to this mixture.

Whip the cream until stiff and gently fold in.

Pour the cream over the biscuit base and set aside in the fridge for around 4 hours.

Step 3

To prepare the passion fruit jelly

Soak the gelatine leaves in water.

Heat the passion fruit and sugar in a saucepan until boiling point is reached. Remove from the heat and stir in the drained gelatine.

Leave to cool, then pour the mixture over the cheesecake topping. Refrigerate the cheesecake for about 2 hours before serving.

Step 4

Presentation

Remove the mould. Garnish with a few raspberries and passion fruit Flavor Pearls.

Raspberry and passion fruit cheesecake

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