Cheesecake bombe with summer fruits

Cheesecake bombe with summer fruits

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(1 ratings)

Takes 35 minutes, plus draining time

Easy

Serves 6 - 8
This summery pudding is deliciously light, although it's hard to believe there's no cream in it!

Nutrition and extra info

Nutrition: nutrition per serving for six

  • kcal358
  • fat10g
  • saturates6g
  • carbs49g
  • sugars27g
  • fibre4g
  • protein21g
  • salt1.06g
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Ingredients

  • 2 x 250g cartons curd or ricotta cheese
    Ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • 100g icing sugar
  • 1 large orange, grated zest
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 500g tub low fat fromage frais
  • 600g strawberry
    Strawberries

    Strawberry

    straw-bare-ee

    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • 250g raspberry
    Raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 150g punnet blueberries or fraises des bois (wild strawberries)
    Blueberry

    Blueberry

    bloo-bear-ee

    Blueberries are one of the few edibles native to North America and credited with being…

  • icing sugar, for dusting

For the sauce

  • 350g mixed summer fruits, such as strawberries, raspberries, blueberries (fresh or frozen)
  • juice of 1 large orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 4 tbsp icing sugar
  • 3 tbsp Crème de Cassis or crème de mûre (blackberry liqueur), optional

Method

  1. 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.

  2. Tip all the sauce ingredients into a food processor and blitz until smooth, then press through a sieve. Pour into a serving jug.

  3. When you're ready to serve, hull the strawberries and halve if large. Mix with the other fruits.

  4. 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.

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Comments (1)

vicplum's picture
5

I made this for my husband's 60th birthday party - really easy and very tasty.

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