Cheesecake Bombe With Summer Fruits
This delightful summer dessert is a refreshing blend of creamy curd or ricotta cheese combined with tangy fromage frais and a hint of orange zest. The luscious texture is achieved by draining the mixture overnight to create a velvety consistency when served with a vibrant medley of fresh summer fruits. Drizzle the fruity sauce with a touch of blackberry liqueur for an extra touch of elegance. Enjoy this elegant and indulgent treat perfect for warm weather gatherings.
— Constant Cookbook
Ingredients
- 2 x 250g cartons curd or ricotta cheese
- 100g icing sugar
- 1 large orange , grated zest
- 500g tub low fat fromage frais
- 600g strawberries
- 250g raspberries
- 150g punnet blueberries or fraises des bois (wild strawberries)
- icing sugar , for dusting
- 350g mixed summer fruits , such as strawberries, raspberries, blueberries (fresh or frozen)
- juice of 1 large orange
- 4 tbsp icing sugar
- 3 tbsp Crème de Cassis or crème de mûre (blackberry liqueur), optional
Instructions
- Beat together the cheese, sugar and zest. Fold in the fromage frais. Line a large sieve, colander or two new traditionally shaped terracotta flowerpots (10-12cm across the top) with muslin or a clean Jcloth and spoon in the mixture, pressing it down firmly. Set over a bowl and put in the fridge for at least 4 hours or overnight to drain off the liquid and firm up the mixture.
- Tip all the sauce ingredients into a food processor and blitz until smooth, then press through a sieve. Pour into a serving jug.
- When you're ready to serve, hull the strawberries and halve if large. Mix with the other fruits.
- Turn the cheese out on to one large or two smaller platters and remove the cloth. Surround with the fruit and dust with icing sugar. Serve the sauce in the jug for pouring over each portion.
Yield
Serves 6 - 8
Nutrition
- Calories: 358 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 49 grams carbohydrates
- Sugar Content: 27 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 21 grams protein
- Sodium Content: 1.06 milligram of sodium
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