Individual Minted Cheesecakes with Raspberry Puree

Ingredients

Description

This is a lovely simple dessert to make. Crisp puff pastry contrasts with the soft, baked, minty ricotta filling. When raspberries are in season, simply puree them with a little sugar, keeping a few for garnishing. In the off season, you can thaw and puree frozen raspberries and sweeten to taste.

Method

Roll the puff pastry out to 3mm thick and cut half into eight rectangles, each 12cm by 7cm. Place these on a heavy baking sheet.

Repeat this with the other half of the pastry, then carefully cut out the centres to leave rectangular frames 1cm wide. Stick the cut-out frames on top of the original rectangles using a pastry brush dipped in beaten egg to form pastry cases. Prick the interior of each case well. Rest the pastry for at least half an hour. Meanwhile preheat the oven to 210°C.

Cook the rested pastry for eight to 10minutes or until golden and risen. Remove from the oven and squash down the centres if they have risen, to give a neat space for the filling. Lower the heat to 180°C.

Beat the ricotta cheese until smooth, and then add the sugar, eggs and rose geranium water (or fruit liqueur). Finally beat in the mint. Fill the cavities of the pastry cases with the mixture and bake in the cooler oven for 20 to 30 minutes or until the filling has just set.

Meanwhile make the raspberry puree by mixing all the ingredients together in a food processor. Sieve the puree if you wish.

Remove the cheesecakes from the oven and cool slightly before serving with the raspberry puree. You may like to decorate the top of the cheesecakes with runny honey and a few extra mint sprigs.

Makes 8

Categories

Desserts
Fruit

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