Come Cook In France

Cooking courses SW France

Hello friends and followers of A Food Stylist’s Blog, I am back on WordPress, the only slight change is my site title is Come Cook in France (just so I can get all the i’s dotted) but otherwise my content will remain the same.

So with this piece of news comes my favourite recipe of the moment.

Enjoy…….

and for any of you who missed my latest posts on my website, please click on the link Come Cook In France 

Margarita cheesecake with salted lime crackle

Margarita cheesecake 2 copy 2

Makes: 8

200g white chocolate, melted

50g butter, melted

175g digestive biscuits, crushed

grated zest and juice 3 limes

100ml tequila

250g caster sugar

600g soft cheese

250ml cream

1 teaspoon sea salt

Finely grate 50g of the white chocolate into a shallow bowl. Take 8 martini or margarita glasses, dip the rims into cold water and then into the grated chocolate to coat the rims. Set aside for 5 minutes.

Melt the butter in a small saucepan and pour into a bowl. Add the digestives and stir well until evenly coated. Divide between the glasses pressing them down lightly using the end of a rolling pin. Chill until required.

Combine the lime juice, tequila and half the sugar in a small saucepan and heat gently, stirring to dissolve the sugar. Bring to the boil and then remove from the heat. Leave to cool completely.

Melt the remaining chocolate in a bowl set over a pan of gently simmering water (do not let the base of the bowl touch the water), stirring until the chocolate is melted. Allow to cool for 5 minutes.

Place the cheese in a food processor with the tequila lime mixture and blitz until smooth. Then stir in the melted chocolate and cream and blend again. Using a piping bag with a large lain nozzle divide the mixture between the glasses. Chill for at least 2 hours.

Make praline. Line a baking sheet with baking paper. Combine the remaining sugar with 2 tablespoons water in a small saucepan and heat very gently, stirring until the sugar is dissolved. Bring to the boil and cook without stirring for a further 5-6 mins until the liquid turns golden brown. Pour the caramel onto the prepared tray and leave to go cold.

Roughly crumble the praline and place in a food processor with the lime zest and salt and blitz to make a slightly chunky crumb mixture. Spoon onto the set creams and serve at once.

 

 

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