Then I thought to garnish ice cream, but, of course, is very cold. As a couple of friendscame over for dinner,
I was thinking what kind of dessert could make.
Then I remembered 'the mascarpone cheesecake that P (the cousin of my husband) had done. She told me it was a
Dolly Irigogen 's recipe a local chef that I love. I made some changes, as long as I have to do it and that seems to print out my personal touch. Both the almonds in the base and raspberry cardamom sauce are not in the original recipe.
What I like about this cake is that it is lighter that is made with cream cheese. I hope you enjoy and have a very good week end.
Crust:
150 g vanilla cookies
50 g roasted almonds
150 g melted butter
Filling:
500g mascarpone cheese
360ml double cream
2 oranges zest
200 g sugar
7 g powder gelatin
50 ml water
For the raspberries and cardamom sauce
250g frozen or fresh raspberries
1 Teaspoon powder cardamom
100g sugar
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Directions :
Crust:
Put cookies and almonds in a food processor and pulse until finely ground .
Remove and mix with melted butter. Press into a spring form or a ring (22cm) . Set aside into the fridge.
Filling
Whip cream and sugar until thick.
With a fork soften the mascarpone cheese, add grated orange peel and spoon on whipped cream, mix gently
Hydrate gelatin with cold water and bring to melt on double boiler.
Softly mix gelatin with the mascarpone and cream mix.
Pour this mixture over the crust and carry it to the fridge at least two or three hours
For the topping sauce
Mix sugar, cardamomom and raspberries in a saucepan and bring to boil.
Stream mixing until thick and bright.Let cool and put into individual saucers next to each dish to topping the cake |