Panna cotta cheesecake with mustard and raspberries
A dessert to die for! And then also with a hint of mustard. Who would have thought that mustard and desserts go together. Do you dare! Then take a quick look for the recipe.
Preparation method
- Melt the butter in the microwave. In the meantime, crumble the bastogne biscuits. Mix the melted butter thoroughly into the crumbs.
- Divide this cheesecake base among 4 glasses and press the crumbs firmly. Let the bases harden in the refrigerator for at least 1 hour.
- In the meantime, mix the Marne Honey mustard with the crème fraîche. Soak 2 of the gelatin leaves in cold water for 10 minutes.
- Heat the milk with the sugar to boiling point. Mix the hot milk into the mustard- crème fraîche mixture. Squeeze out the gelatin and mix through it.
- Divide the cheesecake mixture among the 4 glasses. Let the cheesecake set in the refrigerator for at least 2 hours.
- In the meantime, let the frozen raspberries thaw and mash them finely. Soak the remaining gelatin leaves in cold water for 10 minutes.
- Heat the jam to boiling point. Squeeze out the gelatin, stir into the jam and stir this mixture thoroughly into the mashed raspberries.
- Divide the raspberry mixture over the cheesecakes and let everything set in the refrigerator for at least 1 hour.
- Garnish the panna cotta cheesecakes with fresh raspberries and icing sugar. Sprigs of rosemary give it a little more Christmas atmosphere.
Ingredients
- 2 tbsp Marne Honey mustard
- 250 g crème fraîche
- 200 ml milk
- 40 gr sugar
- 4 leaves of gelatin
- 40 gr butter
- 8 bastogne biscuits
- 60 g raspberry jam
- 120 g frozen raspberries
- optional: icing sugar, fresh raspberries and rosemary to garnish
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