Name: Cheesecake bombe with summer fruits
Total time: 35 min
Yield: 8
Cuisine: French
Ingredients: 2 x 250g cartons curd or ricotta cheese; 100g icing sugar; 1large orange grated zest; 500g tub low fat fromage frais; 600g strawberry; 250g raspberry; 150g punnet blueberries or fraises des bois (wild strawberries); icing sugar for dusting; 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

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Cheesecake bombe with summer fruits

Cheesecake bombe with summer fruits

Mary Cadogan

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Serves 6 - 8

Easy

Total time: 35 mins

Takes 35 minutes, plus draining time

A star rating of 5 out of 5.1 ratingRate

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This summery pudding is deliciously light, although it's hard to believe there's no cream in it!

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Ingredients

Nutrition

Units:

MetricUS

2 x 250g cartons curd or ricotta

cheese
100g icing sugar
1large orange

grated zest
500g tub low fat fromage frais
600g strawberry
250g raspberry
150g punnet blueberries

or fraises des bois (wild strawberries)
icing sugar

for dusting

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

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Nutrition: nutrition per serving for six

kcal358
fat10g
saturates6g
carbs49g
sugars27g
fibre4g
protein21g
salt1.06g

low

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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