Verrine cheesecakee Recipe

Crushed biscuit base & whipped vanilla cream cheese, served in a verrine with berry compote and almond praline

  • Preparation
    10mins
  • Cooking time
    10mins
  • Rest time
    1hr
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Ingredients
Pour people
  • For the biscuit(s)
  • Digestive biscuit(s) : 400 g
  • Unsalted butter : 150 g
  • For the cream
  • Double cream : 150 ml
  • Icing sugar : 250 g
  • Vanilla Paste : 3 tea spoon
  • Cream cheese : 1500 g
  • For the fruit
  • Mixed frozen red berries : 500 g
  • Caster sugar : 100 g
  • Flaked almonds : 100 g
  • Caster sugar : 175 g
  • For the garnish(es)
  • Water : 75 ml
Method
  • 1. FOR THE BASE:

    Crush the biscuits so that they resemble a coarse crumble. Melt the butter and mix with the crushed biscuits. Set this mixture aside.




  • 2. FOR THE FILLING:

    Use a spatula to work and soften the cream cheese and then mix in the icing sugar and vanilla, followed by the cream. Place into piping bags and set aside.

  • 3. FOR THE BERRY COMPOTE

    Place the berries into a saucepan with the sugar, bring to the boil and simmer for 10-15 minutes until reduced by half.

  • 4. FOR THE GARNISH

    In a clean pan, heat 175g of caster sugar and 75ml of water until you obtain a pale amber caramel.

    Remove the pan from the heat and leave the caramel to rest for 2-3 minutes, before pouring onto a paper-lined baking sheet. Before the caramel cools down completely, sprinkle with the flaked almonds. Lay another sheet of baking paper on top and use a rolling pin to roll out to an even thickness. Leave to set away from moisture until needed.

  • 5. TO FINISH

    Sprinkle the buttery biscuit into the base of the verrine, pipe the cream cheese on top, spoon the berry compote over and place a shard of the praline on top.

Chef's tip

«You can vary the toppings by swapping the berry compote for a salted caramel sauce or changing the almonds for hazlenuts or pistachios. »

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