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Cheesecake bombe with summer fruits

Cheesecake bombe with summer fruits

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Rating: 5 out of 5.1 rating
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  • Preparation and cooking time
    • Total time
    • 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: nutrition per serving for six
HighlightNutrientUnit
kcal358
fat10g
saturates6g
carbs49g
sugars27g
fibre4g
protein21g
low insalt1.06g
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Ingredients

For the sauce

  • 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

Method

  • STEP 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.

  • STEP 2

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

  • STEP 3

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

  • STEP 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.

Recipe from Good Food magazine, September 2002

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Rating: 5 out of 5.1 rating
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