Mascarpone cheese cake and gooseberry
Instructions
Crush the biscuits.
Cover the bottom of Pan (diameter 18-20 cm) with baking paper.
Thoroughly mix the biscuit crumbs with the butter, forming a uniform layer that cling to the bottom of the pan.
Keep in the fridge for at least half an hour.
Meanwhile, Cook the gooseberry with the butter and half of the sugar until it is very tender.
Crush the Tablet carefully, putting aside the finest beans.
Allow to cool completely.
Whip the egg yolks with the sugar, until they become clear; gently add cold mascarpone and mix thoroughly.
Combine the puree of gooseberry and mix a little: it is not necessary that the mixture becomes homogeneous.
Pour it slowly based on cookies, and keep it cool at least 4 hours, until set.
The remaining beans (knobs) can be embedded or become a seal.
Unmold just before serving.
Ingredients and dosing for 6 persons
- For the base:
- 170 g of biscuits
- 85 g of melted butter
- For the rest:
- 285 g of cold mascarpone
- 220 g of fresh gooseberries
- 110 g of sugar with 1/2 teaspoon vanilla
- 30 g of butter
- 2 egg yolks