|Cooleswan, white chocolate cheesecake on a dark chocolate base, blackberry coulis|
I'm not a fan of Bailey's or sweet liqueurs but they can be great in recipes. I Googled a few recipes and patched one together.
It can be "deconstructed" or served traditionally and the coulis changed to suit the fruit in season. It's really, really easy to make and sets quickly.
|Deconstructed white chocolate cheesecake with amaretti biscuits & blackberry coulis|
The basic recipe is:
For the base
12 digestive biscuits crushed (200g approx)
100g melted butter
1 heaped tablespoon cocoa powder if you want chocolate base
Mix the crushed biscuits and melted butter, add the cocoa if required. Press into a 20cm tin with a removable base and chill.
1 pack of marscapone (250g)
200 ml of whipped cream
200g melted white chocolate
4 tablespoons of Coole Swan
Whisk the marscapone, fold in the whipped cream, Stir in the melted chocolate. Spread evenly over base and chill.
For the coulis
200g seasonal fruit
Heat the fruit and sugar. Cool and push through a sieve to remove "bits".
100g ground almonds
100g caster sugar
1 egg white whisked
1 tbsp amaretto
Whisk the egg whites and fold in the almonds and sugar. Finally add the amaretto. Drop onto a lined tray and bake for 10-15 minutes at 180 deg.
|Cooleswan white chocolate cheesecake with cherry compote|
Luscious, laden with calories but oh so good.