Twi International Singapore

Nigella chocolate and raspberry cheesecake

Ragazzi, questa la dovete proprio provare!

Come dice mia mamma "è il miglior semifreddo che abbia mai fatto" ed è "proprio ottimo per questa stagione"!

Dopo aver terminato examinations, the desire to return to the stove was such that I decided to make something special and a bit 'dramatic, though without a real reason. And so, here is that the special booklet "Chocolate / Cakes classic" Salt and Pepper collection came to my aid and, having long wanted to test the goodness-coupling raspberry chocolate, it seemed time to make this preparation.

I highly recommend trying this charlotte, and the fact that lead to a summer lunch or dinner you will look great and impress guests with a aesthetic point of view and because it gains them even more with the soft and delicate taste of the one layer chocolate and raspberries.

The preparation is not complex, just a little bit long to run, but I assure you that you will be richly rewarded!

The only passage on which we must do a little 'more attention (and I obviously I was wrong!) Is to divide the dough into two equal halves EXACTLY ... this is like I said before, I'm not able to match the parts, so the chocolate layer was too thin, while the raspberry too often ... but oh well, it will be better next time ... because I'm sure there will be a next time !

Ingredienti (per circa 8 persone):

200 g di savoiardi (io ne ho utilizzati una ventina circa);

600 ml di latte;

2 uova grandi + 2 tuorli;

125 g di zucchero;

14 g di gelatina in fogli;

400 ml di panna fresca;

150 g di cioccolato fondente fuso e freddo;

1 tablespoon of extra sugar;

1 tablespoon rum;

250 g of fresh raspberries;

cutter cream to serve (optional);

fresh raspberries for garnish (optional).

Coat the base of a cake on board opening with an aluminum ring if you have it, or with aluminum foil before closing the mold, then cover the sides too. Cut one end of the biscuits so they are straight, then arrange them along the edge of mold with the cut end down.

For the Bavarian: Heat the milk in a saucepan, but do not boil. In a bowl, beat by hand with a metal whisk the whole eggs and egg yolks with sugar. Pour slowly the hot milk into the eggs, continuing to whisk to mix.

Put the mixture into the pan and heat over a low heat, stirring with a wooden spoon until the mixture velero the back of a spoon. Do not boil.

Mix the gelatin in cold water for 10 minutes, melt on low heat in a saucepan and add it to the Bavarian. Divide the mixture into two equal parts (...:- D)

Whip the cream. To layer the chocolate, stir in the cooled melted chocolate into half of the mixture and then add the whipped cream. Pour the mixture into the mold with ladyfingers (taking care to be very careful not to drop them and smear chocolate) and put in refrigerator to cool for at least an hour.

In the meantime, prepare the raspberry layer: collect extra sugar and liqueur in a saucepan and heat over a low flame.

Add the raspberries and set aside to cool and mix all together and stir in the second half of the Bavarian insieme alla panna. Mettete in frigo il composto per 1-2 ore, fino a quando si solidifica, poi spalmatelo sopra lo strato al cioccolato.

Coprite la charlotte e mettetela in frigorifero tutta la notte.

Tagliatela a fette e servite con un ciuffetto di panna e qualche lampone.

Vi saluto con questa ricetta perché domani parto per Budapest...un bacio a tutti, ci risentiamo al mio ritorno! ;-)