Chilled deserts

Strawberry, mango and peach summer desert

This summer is my greatest hit this summer (ha! No pun intended). And it is no wonder given its incredibly light texture and refreshing fruity taste. Served chilled, it hits the spot after a lazy Sunday barbecue.

Summer2

The summer features three layers that work exceptionally well with one another. The thin crumbled cookie base is the main source of sugar here. The sweetness of cookies draws out and compliments the tangy flavours of the fruity layers. Mango, peach and pressed white cheese are the primary ingredients of the main layer. This layer is light and most people would have never guessed it it contains white cheese. The airy crown of this desert is made of strawberries and whipped cream. This summer can be made into individual mini deserts or as a single big cake. Truly, this is the taste of summer!

 

DSC_0599I used a 15 cm round cake form and made this desert for 4 people. It was enough for 6 and we still had left-overs!

Ingredients for the cookie layer:

  • 75 g oatmeal cookies
  • 15 g melted butter

Prepare your round form by lining the bottom with parchment paper. Place the cookies and butter in a food processor and process until they look like wet sand. Transfer to the form and pat into the bottom with your finger. Chill in the fridge till your cheese layer is ready.

Ingredients for the cheese layer:

  • 1 ripe mango
  • 1 ripe peach
  • 1 Tbs lemon juice
  • 50 g sugar
  • 125 g pressed white cheese; smoothed (use food processor) and at room temperature
  • 75 ml cold whipping cream (36%)
  • 2.5 tsp powdered gelatin or 1/4 agar agar power; prepared according to instructions

Puree mango and peach with lemon juice until smooth, we need about 250 ml of puree (it’s OK if you get a bit less or a bit more, don’t sweat it too much). Transfer to a small pot, add sugar and bring to boil. Boil for 30 seconds and remove from heat. Wait till the puree cools a bit and mix in hot gelatin/agar agar. Set aside until it cools to room temperature. If you are in a hurry and want to speed the cooling process place the pot in a bowl filled with water and ice cubes but don’t forget to mix the puree occasionally while it’s

Combine the smooth cheese with cooled puree and mix until the ingredients are well integrated.

In a separate bowl beat the cream until whipped. Using a spatula gently mix it with the cheese-fruit mixture. Transfer into the form on the cookie layer and leave in the fridge until it is set.

Ingredients for the strawberry layer:

  • 125 g strawberries
  • 1 Tbs sugar
  • 1 Tbs lemon juice
  • 1.5 tsp gelatin or 1/8 tsp agar agar power; prepared according to instructions
  • 50 ml cold whipping cream (36%)

Blend strawberries and lemon juice until smooth. Add sugar, heat until it dissolves and remove from hear. Wait till the puree cools a bit and mix in hot gelatin/agar agar. Set aside until it cools to room temperature.

In a separate bowl beat the cream until whipped. Using a spatula gently fold it into the strawberry mix. Transfer into the form on the cheese layer and leave in the fridge for at least 4 hours.

To take the desert out of the form, heat the removable rim of the form with a hairdryer and then gently remove. Decorate with mango, peaches or strawberries. Keep in the fridge before serving.

Enjoy!

Summer1
Can spy with your little eye the white specks of cheese in the above photo?

This recipe was modified from another website.

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