Green gooseberry jelly cheesecake with red gooseberry compôte
The tartness of a gooseberry is a strange concept for a Frenchman but the challenge of trying to conquer its sourness and create flavoursome dishes from it was attractive. This cheesecake is a triumph and I’m now happy to adopt these northern green berries in my cooking.
Ингредиенты
- 80g/3oz rye flour
- 100g/3½oz wholemeal flour
- 80g/3oz unsalted butter
- 2g bicarbonate of soda
- 40g/1½oz caster sugar
- 3g salt
- 95g/3¼oz jumbo oats
- 1 free-range egg
- 300g/10½oz cream cheese
- 130g/4¾oz crème fraîche
- 1 tbsp vanilla purée or good-quality vanilla extract
- ¼ lemon, juice only, plus an extra drop for the egg whites
- 2 gelatine
- 100g/3½oz caster sugar
- 4 medium egg whites
- 200g/7oz green gooseberries
- 10g caster sugar
- 2¼ gelatine
- about 10–12 firm green gooseberries
- 500g/1lb 2oz red gooseberries
- 50g/1¾oz caster sugar
Как приготовить
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