(This recipe of Mesha)
Pumpkin cheese cake served on a pastry base and coated with gelatin brisée broccoli.
Ingredients for 4 people:350 g of pasta brisè1 Egg
30 g of gratedboiledfour sheets of gelatin
250 g Mascarpone or Ricotta
1 sprig of Dill
1 dl of milk
Salt to taste
Preparation
Roll out the dough and brush brisée with beaten egg, sprinkle with parmesan and cook in oven at 200 ° C - 400 F, for about 15 minutes, the oven and, while the pastry is still warm, cut with a cutter discs of 4-6 cm in diameter. Meanwhile, prepare the mousse: whisk the pumpkin is still warm with 2 sheets of gelatin soaked and squeezed, 100 g and 100 g of mascarpone cheese, salt and pepper. Prepare the cheese mousse: Mix the rest of the ricotta and mascarpone cheese, chopped dill and hot milk, in which you have melted 2 sheets of gelatin, and a pinch of salt. Prepare gelatin with broccoli: Dissolve in 2 liters of water soaked and squeezed the jelly, add broccoli and stir a few tops. Place a disc on the bottom of a cutter brisée, pour the pumpkin mousse, then the cheese and then cover each cheesecake with a spoonful of jelly with broccoli. Repeat until you run out the ingredients. Place the cheesecake to cool in the refrigerator for at least 2 hours, until they are compact, then sformateli.
Recipe of 2012/01/13
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