Tag Archives: Raspberry jelly

Vanilla Cheesecake, Chocolate Ganache, Raspberry Jelly


No bake Vanilla cheesecake with chocolate ganache and Raspberry Jelly disc

No bake Vanilla cheesecake with chocolate ganache and Raspberry Jelly disc

No bake Vanilla cheesecake with chocolate ganache and Raspberry Jelly disc

No bake Vanilla cheesecake with chocolate ganache and Raspberry Jelly disc

Everyone needs a trusty ‘bring-a-plate dessert’ that will wow people with its flavours, texture and look. This cheesecake in my humble opinion, does just that.

A buttery crumb base; soft chocolate ganache; creamy and tangy cream cheese, all contrasted with a tart raspberry jelly disc.

These can be prepared quickly and you can even purchase premade crust trays which will save you one step of this dessert. If you can’t find Graham Crackers, look for digestive biscuits and it will achieve the same flavours. (watch this space for a Graham Cracker recipe!)

For the cream cheese filling, I tested with a mixture of cream cheese, Mascarpone and cream. This is because the traditional recipe calls for either condensed milk or lots of cream cheese. I find those tend to be really dense and rich and I prefer something lighter. Mascarpone cheese gives me this effect. The liquid double cream is whipped in after the cream cheese, mascarpone and icing sugar has been whipped smooth and soft; the cream loosens it up slightly, allowing it to set perfectly.

You can probably add the chocolate ganache to the cream cheese mixture – we did toy with the thought of swirling it in (a recipe for another day! ). Today we will leave it clean, with a layered look – it turned out really well.

Lastly it was time to bring out my trusty Silikomart silicone tourbillon
mould, to create the spiral jelly discs. I used Fresh As freeze dried raspberry powder and gelatine leaves to make the jelly, you can always use a different flavour to change things up.

What flavour should I make next? I will think about that while tucking into a piece of this cheesecake 😉

No bake Vanilla cheesecake with chocolate ganache and Raspberry Jelly disc

No bake Vanilla cheesecake with chocolate ganache and Raspberry Jelly disc

Ingredients

8 servings

Graham Crackers crust

  • 250g Graham Crackers or digestive biscuits
  • 100g unsalted butter, melted
  • Or a premade crust

Cheesecake

  • 250g cream cheese, room temperature
  • 250g mascarpone
  • 92g (3/4 cup) icing sugar
  • 100g double cream
  • 1 tsp vanilla extract

Fresh As Jellies

  • 35g Fresh As Raspberry Powder
  • 30g caster sugar
  • 300ml water
  • 4 leaves gelatine (silver grade), soaked in ice cold water

Chocolate soft ganache

  • 175g dark chocolate (70% or above cocoa solids), chopped into small pieces
  • 200g double cream (35% fat)

Method

Graham cracker crust

  1. If using a ready made crust shell, you can skip this and move to making the ganache.
  2. Otherwise, crush crackers or biscuits to fine crumbs. You can do this in a food processor, or in a sealed zip lock bag, and crushing them with a heavy rolling pin.
  3. Add melted butter and mix till mixture binds together.
  4. Pour crumbs into a 9″ lined springfoam baking pan or tart pan with a removable base, pressing the mix down with a tall straight glass. Make sure the layer is even, and press crumbs up against the sides as well with your hands.
  5. Chill in the fridge to firm up.

Chocolate soft ganache

  1. Place chocolate into a heatproof bowl.
  2. Bring cream to a boil and pour over chocolate. Let it sit for a minute before stiring; stir till homogenize and thick.
  3. Pour a 1cm-thick layer into the chilled cake base. You can test by vertically inserting a clean flat tipped spatula into the base – lift up and you can see how deep the chocolate went with the mark on the spatula.
  4. Return to the fridge to chill.

Cheesecake layer

  1. In a medium bowl, beat cream cheese and mascarpone cream together, until smooth and fluffy.
  2. Beat in icing sugar, double cream and vanilla till smooth and no lumps.
  3. Scoop into crust base.
  4. Smooth with an offset spatula.
  5. Refrigerate for 3 hours or overnight.

Fresh As Jellies

  1. Place water into a pot and add the sugar and Fresh As freeze dried Raspberry powder in, whisking to dissolve completely.
  2. Bring to the boil, stirring continuously.
  3. Remove from the heat and add drained gelatine leaves.
  4. Pour into moulds and refrigerate for 3 hours till set.

Assembly

  1. Add raspberry jelly disc on top of cheesecake as garnish.
  2. Cut with a warm but dry knife.

No bake Vanilla cheesecake with chocolate ganache and Raspberry Jelly disc

Manjari Mousse, Raspberry Jelly, Mascarpone Cream


Manjari Valrhona mousse, Raspberry Jelly, marcarpone cream

Inspired by a recent Valrhona workshop with Valrhona Pacific and Sabato, I set off to create a mousse dessert with all my favourites. Here I used Valrhona Manjari, a single origin dark chocolate made from rare cocoa beans from Madagascar. This has a fresh, acidic, sharp bouquet with red fruit notes and pairs perfectly with a Raspberry Jelly made with Fresh As freeze dried raspberry powder.

These were offset with a whipped mascarpone cream, tempered chocolate discs and Valrhona Chocolate pearls.

As this mousse doesn’t have any raw eggs, it’s quite suitable for children and anyone who doesn’t like uncooked eggs.

Smooth chocolate mousse with a deep rich flavour, cut through with a tart raspberry jelly, this is a delicious and sophisticated summer dessert.

Manjari Valrhona mousse, Raspberry Jelly, marcarpone cream

Ingredients

Manjari chocolate mousse

  • 250g dark chocolate, Valrhona Manjari
  • 150g mini marshmallows
  • 60g butter
  • 60ml hot water
  • 330ml fresh cream

Fresh As Jellies

  • 35g Fresh As Raspberry Powder
  • 30g caster sugar
  • 300ml water
  • 4 leaves gelatine (silver grade), soaked in ice cold water

Mascarpone Whipped Cream

  • 250g mascarpone
  • 250g cream
  • 30g sugar
  • 5g (1/2 tsp) vanilla bean paste

Method

Manjari chocolate mousse

  1. Put the chocolate, mini marshmallows, butter and water in a heavy-based saucepan.
  2. Put the saucepan over gentle heat to melt the contents, stirring to make sure nothing sticks to the pan (the chocolate can stick very quickly). Remove from the heat to cool. You can put the pan in a larger vessel containing cold water to speed up the cooling process.
  3. Meanwhile, whisk the cream until thick, and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.
  4. Pour into 12 small glasses or ramekins, and chill until set (takes only about 20 minutes for it to set).

Fresh As Jellies

  1. Place water into a pot and add the sugar and Fresh As freeze dried Raspberry powder in, whisking to dissolve completely.
  2. Bring to the boil, stirring continuously.
  3. Remove from the heat and add drained gelatine leaves.
  4. Pour into moulds and refrigerate for 3 hours till set.

Mascarpone Whipped Cream
In the bowl of a stand mixer, whip the mascarpone, cream, sugar, and vanilla bean paste to medium-stiff peaks, 3 minutes at the most. Fit a large French star tip to a piping bag, and transfer mascarpone whipped cream to it.

Assembly

Pipe a dollop of whipped mascarpone cream on top of set chocolate mousse. Add a tempered chocolate disc, a jelly disc and scatter over several Valrhona chocolate pearls.

Manjari Valrhona mousse, Raspberry Jelly, marcarpone cream