Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 30 minuti |
Ingredients
| 250 g | small oat flakes |
| 40 g | melted butter |
| 1000 g | Sterilgarda mascarpone |
| 100 g | sugar |
| 40 g | whole grape berries |
| 40 g | honey |
| 20 g | bitter cocoa |
| q.b. | vanilla flavour |
| 10 | gelatine sheets |
| q.b. | salt |
| q.b. | lemon zest |
Preparation
- Soak the gelatin sheets in cold water.
- Coarsely blend the oat flakes, obtaining a mixture that is partly floury and partly grainy.
- Combine oats, cocoa (if using), a pinch of salt, honey, and butter (melted with honey or plant-based drink, depending on your preference), mixing until you obtain a thick base.
- Line a springform pan with parchment paper and spread the oatmeal base, pressing with the back of a glass or a meat tenderizer until firm. Place in the freezer.
- Squeeze the soaked gelatin and dissolve it over very low heat with 100 g of Sterilgarda mascarpone, stirring until liquefied.
- Whip the remaining Sterilgarda mascarpone until smooth. Add the dissolved gelatin, sugar, vanilla, and (optional) grated lemon zest. Mix until smooth.
- Remove the crust from the freezer and pour in the mascarpone cream. Return to the freezer for about 20 minutes.
- Meanwhile, remove about forty grapes, wash them, dry them, and halve them. Mix them with honey and arrange them on a baking sheet lined with parchment paper. Roast them in the oven at 190°C for 10–15 minutes, until they form a natural syrup.
- Remove the cheesecake from the freezer (the cream will already be firm), pour over the grapes caramelized with the syrup. Wait for the grapes to cool slightly (to avoid melting the mascarpone too much), then refrigerate for about 1 hour before cutting and serving.
Mix the sugar, agar agar, zest and juice of two limes directly in a saucepan. Gradually add the Sterilgarda Whipping Cream, mixing with a whisk. Bring ...
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