Small Elderflower Cheesecake with Passion Fruit Sauce
A small elderflower cheesecake topped with passion fruit sauce is a recipe featuring fresh ingredients from the tarts category. Try this and other recipes from Spoonsparrow!
Ingredients
- 100 g butter cookies
- 2 tbsp ground almonds
- 1 tbsp liquid honey
- 75 g melted butter
- 5 sheets white gelatin
- 3 tbsp elderflower syrup
- 150 g quark
- 100 g plain cream cheese
- 100 ml whipping cream
- 3 sheets white gelatin
- 7 passion fruits
- 3 tbsp elderflower syrup
- Mint leaves (for garnish)
Instructions
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1.
Grind the butter cookies finely and mix with the ground almonds. Stir in the liquid honey and knead in the melted butter. Place four small rings (about 8 cm diameter) on a sheet of parchment paper, spread the cookie mixture into the rings as a base, press firmly, and refrigerate.
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2.
Soak gelatin for the filling in cold water for 10 minutes. Warm the elderflower syrup slightly, squeeze out excess water from the gelatin, add it to the syrup, dissolve, and remove from heat.
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3.
Whisk quark with cream cheese and stir in 2 tbsp of the syrup. Fold this mixture into the remaining quark. Whip the cream stiffly and fold into the quark mixture. Pour the filling into the prepared rings and refrigerate.
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4.
After 2 hours, soak gelatin for the glaze in cold water. Halve the passion fruits, scoop out the pulp with seeds, and strain the pulp from four fruits through a sieve. Combine the passion fruit juice with elderflower syrup and 100 ml water in a saucepan and bring to a boil. Squeeze out excess water from the gelatin, remove the pan from heat, and dissolve the gelatin into the mixture. Pour this over the set cheesecakes and refrigerate for another 2 hours.
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5.
After chilling, release the cheesecakes from the rings and serve on plates topped with remaining passion fruit pulp and mint leaves.
