|
|
Ingredients
1 disc of ready-rolled puff pastry, approx. 8cm/3in diameter
200g/7oz mascarpone
2 tbsp caster sugar
1 lemon, zest only
squeeze of lemon juice
splash of cream
a few drops of vanilla essence
handful of raspberries
For the coulis
handful of raspberries
1 tsp icing sugar
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Place the pastry onto a non-stick-baking tray and bake in the oven for 5-6
minutes, or until crisp and golden.
3. Beat the mascarpone, sugar, lemon zest and juice, cream and vanilla in a bowl
until combined.
4. Place the cooked pastry disc onto a serving plate. Place a chefs' ring on top
and spoon the mascarpone mixture on top. Smooth off the top using a palette
knife. Refrigerate for up to 10 minutes.
5. To make the coulis, place the raspberries and icing sugar into a mini-food
processor and blend until smooth.
6. Strain through the sieve.
7. Carefully, using a blow-torch, heat the chefs' ring and then remove.
8. Sprinkle the top of the cheesecake with raspberries and drizzle with the
coulis to serve. |
