A tasty cream, made with soft cheese, cream, a few strawberries and philadelphia, sweetened with honey and made of two layers of crispy crumble pastry. The pistachio and almonds, being Sicilian, could not miss. In practice, is our reinterpretation of cheese cake but little cake and a comfortable short. Use a transparent when you serve, Why is it worth to be able to see the layers…The pink grains are delicious colored sugar crystals. If you like creamy and spoon cakes, take a look at our tiramisu, atmilk flan with salted caramel, the zuppa inglese and a little’ Sicula, atRisotto cake with cherries, the Lemon cream with orange jelly and to the ‘cuccìa‘ Palermo.
Ingredients for 4 people:
- 100 grams of soft cheese
- 100 grams of philadelphia
- 50 grams of dark chocolate, chopped
- 100 ml of liquid cream to mount
- 2 tablespoons honey or acacia
- 2 tablespoons powdered sugar
- 5 fresh strawberries
for the crumble:
- 125 grams of flour 00
- 60 grams of Superfine sugar
- 70 grams of cold butter
- the grated rind of half a lemon
- a pinch of salt
- medium egg yolk
- milk as required
- 2 tablespoons chopped pistachios of Bronte
- 2 tablespoons chopped almonds
- some’ colored sugar
First we go made the pastry: put the flour on the work surface and make a hole in the Center, Add the cold butter cut into small pieces and work quickly with your fingertips. Join the half yolk, sugar, the lemon zest and a pinch of salt and knead the dough until it becomes smooth and homogeneous, No lumps of butter. Must be consistent, so much so that you can make it a 'ball'’ you will wrap in food film and put in the refrigerator to rest for at least 30 minutes. Meanwhile preheat the oven at 180 degrees. Grease and flour a baking sheet (No matter what shape you will give the short pastry, so then you'll have to do it in small pieces) and roll out the dough to about a centimeter thick. Cover with a sheet of parchment paper and place over a handful of dried vegetables (not too many and remember that then you can't reuse them for cooking), to prevent the dough swell: Bake for 20-25 minutes. When the pastry has cooled, cut it into pieces: Here's your crumble.
For cream stir vigorously stracchino, the philadelphia and honey until the mixture fluffy. Whip the cream with the icing sugar and pour the cream with a motion from top to bottom, in order to incorporate as much air as possible. Finally blend the strawberries, pass the liquid through a sieve to remove the seeds and combine all the cream, Finally add the chopped dark chocolate. Put to rest in the refrigerator. To serve, alternate in a glass transparent layer of crumble, then the cream, then the crumble, the cream and lastly decorated with Pistachio, the almonds and the colored sugar.
THE PAIRING: this sweet delicate we match aBrachetto d'acqui Castello Banfi wine cellars: a sparkling Rosé that you sposaperfettamente with strawberries, fruit desserts and pastries.