For the Jelly (see Fresh As Jellies recipe)
- Once the Jelly mixture is made, pour 30ml into 8 serving glasses/jars. Place glasses in fridge for 2 hours or until set.
- 310g cream cheese
- 90g cream
- 1 vanilla pod
- 2g leaf gelatine
- 20g caster sugar
- 30g water
- 2 egg yolks
- 350g caster sugar
- 60g water
- 2tsp glucose
- 6 egg whites
- 100g butter
- 100g flour
- 100g ground almonds
- 100g brown sugar
- 30g (1 packet) Fresh As Raspberry Powder
- 35g (1packet) Fresh As Cherry Whole
Once the Jelly is set, split the vanilla pod down the centre with a sharp knife and scrape out the seeds. Place the seeds and the cream cheese in a bowl and beat until soft. Set aside.
Take the 350g of sugar, 60g water and glucose and bring to the boil in a saucepan.
Heat to 118°C. While the syrup is coming up to temperature, in a separate bowl, whip the egg whites slowly to soft peaks.
When the syrup reaches 118°C, carefully pour onto the egg whites whilst whipping.
Keep beating until cool. Weigh 250g of the Italian Meringue and set aside. Soak the Gelatine in iced water. Over a bain marie beat the sugar, water and egg yolks until very light and fluffy. Keep whisking until the temperature reaches 82°C.
Drain the gelatine and gently mix it through the egg mixture. This is a sabayon. Gradually whisk one third of the sabayon into the cream cheese. Into the remaining sabayon, gently fold in the 250g of Italian Meringue. Finally mix through the cream. Pipe the Cheesecake mix on top of the jelly and chill.
Take the cheesecake jars from the fridge and evenly layer the biscuit crumb on top of the cheesecake. Place 5 Fresh As Cherries gently on top of the crumb.
The Fresh As Cherries can be substituted with any product from the Fresh As whole/sliced/segment range.