Ricotta cheesecake and roasted rhubarb
Cooking on page 32 |
Cooking on page 32 |
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Ingredients

  • Cheesecake ingredients
  • 2 tbsp sultanas
  • 2 tbsp Pedro Ximénez sherry
  • 1 tbsp warm water
  • 250 g mascarpone
  • 150 g icing (confectioner’s) sugar
  • 4 organic free-range large eggs
  • finely grated zest of 1 orange
  • finely grated zest of 1 lemon
  • 4 tbsp candied (mixed) peel, chopped
  • 60 g pine nuts
  • Cheesecake method
  • Preheat the oven to 170°ç/Gas 3. Put the sultanas in a bowl, add the sherry and warm water and leave to soak for 10 minutes to plump up.
  • Rhubarb ingredients
  • 6 sticks of rhubarb, washed
  • 140 g caster sugar
  • thickly pared zest and juice of 1 orange
  • 1 vanilla pod, sliced in half lengthways

Instructions

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