Recipes d’Amour using fresh fruits from the Garden of Adin

Recipes d’Amour using fresh fruits from the Garden of Adin

European Engagement Ring Victorian Style

Late Victorian diamond engagement ring with two one carat stones and orient pearl

Red Currant Cheesecake

For the Filling:
8 small jam filled Swiss rolls, cut into thick slices
1800 g mascarpone
16 tbsp red currant jelly, melted
900 g caster sugar
16 medium eggs, separated
1200 ml whipping cream
120 g powdered gelatine
24 tbsp water
920 g red currants, washed

For the topping:
1200 ml whipping cream

For Decoration:
400 g red currants, washed
1 antique ring

Arrange the roll slices in the bottom of a greased springform, making sure that they completely cover the bottom.
Soften the cheese in a large mixing bowl. Beat in the red currant jelly, half of the sugar, the egg yolks and cream.
Combine gelatine and water in a small saucepan and stir until the gelatine has dissolved and then beat the gelatine into the cheese mixture. Remove from heat and leave to set.
Whisk the egg whites until stiff, then whisk in the remaining sugar. Fold into the cheese mixture and add the currants. Toss to combine and then spoon the mixture into the prepared springform. Chill for 3 hours.

Whip the cream until stiff and pipe or swirl on top of the cheesecake.

Decorate with red currants and finish with pictured ring. Succes guaranteed!

Preparation time: ca. 45 min
Grade of difficulty: easy
Calories per portion: don’t ask


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