This year, I wanted to make my little contribution to Pink October. This is a cause that means a lot to me. It touches me so much that this is the first time that I have broached the subject here. I still have a hard time talking about this damn disease that hurts the people we love so much.
Early detection remains the best chance of a cure.
So I specially thought of a little all-pink dessert, delicious little cheesecakes flavored with raspberry. They are really very, very simple to make. To get the pretty flower shape, I used small silicone molds. It is then essential to freeze them to be able to unmold them. It’s very practical when you want to prepare them in advance, since you just have to take them out a little before tasting them.
It is also possible to use small pastry circles that we will garnish with a strip of rhodoïd. In this case, it will be enough to leave them for a few hours in the fridge.
100g of lady finger biscuits
100 g full cream
75 g raspberry purée (or coulis)
1 sheet of gelatin
Preheat the oven to 160°C.
Mix the biscuits, the butter and the coloring then distribute the mixture at the bottom of 8 small silicone moulds.
Cook for about 10/12 minutes.
Rehydrate the gelatin sheet in a bowl of cold water.
Whisk together the Philadelphia and the sugar.
Squeeze the gelatin and melt it in the microwave with a spoonful of raspberry purée. It only takes a few seconds.
Add the melted gelatin to the rest of the raspberry purée, then to the cheese.
To mix together.
Whip the cold cream into whipped cream, then
add it delicately, with a spatula.
Spread the cream over the cooled bases, adding 2 or 3 raspberries in the middle.
Smooth then place in the freezer.
Unmold the frozen cheesecakes and let them thaw for 2 to 3 hours in the fridge.
To finish: these cheesecakes are small in size. With these quantities, you should fill 4 circles of 10 cm.
They are to be tested with all kinds of fruit puree. The mango tempts me a lot…