Citrus Gelée with Cheese Cream
A citrus gelée topped with creamy cheese sauce is a recipe featuring fresh ingredients from the herb category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 stalk lemongrass
- 50 g sugar
- 6 sheets gelatin
- 1 grapefruit
- 1 orange
- 200 g Cream cheese
- 3 tbsp sugar
- 1 tbsp Lemon Juice
- 2 tbsp heavy cream
- 150 g blackberries
- 4 lemon cookies
- mint (for garnish)
Instructions
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1.
Rinse the lemongrass and finely chop it. Bring 150 ml water with the sugar to a boil and simmer until the sugar dissolves. Soak the gelatin in cold water. Juice the grapefruit and orange. Pour the juice into the mixture and continue simmering for 2–3 minutes. Then strain through a fine sieve into another bowl and dissolve the soaked gelatin in the warm liquid. Pour into four glasses and chill in the refrigerator for at least 4 hours until set.
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2.
For the cream, whisk together the cream cheese with sugar, lemon juice, and heavy cream until smooth. Rinse the blackberries, pat dry, and set aside as a garnish. Stir the remaining berries into the cream and spread over the lemongrass gelée. Crumble the cookies and arrange them with the leftover berries and mint on top of the cream.
