Honey Roasted Rhubarb Chevre Cheesecake Dessert
Recipe From What's For Lunch, Honey?
By Meeta K. Wolff
Prep Time: 30 min
Total Time: 1 hour 30 min
Serves: 4
Ingredients
Rhubarb Mixture
300g rhubarb, cleaned and cut into pieces
3 tablespoons honey
1 vanilla bean, seeds removed
Juice of 1/2 lemon
Nut mixture
250g flour
170g butter
110g pistachios
110g almonds
110g muscovado sugar
Chevre Cheesecake mixture
225g goat cream cheese
125g crème fraiche
250g cream
2 tablespoons honey
3 leaves gelatin
50g pistachios, finely chopped
Method
To make the rhubarb mixture mix all of the ingredients (listed in "Rhubarb Mixture") in a clean bowl. Heat the oven to 150 degrees C. Transfer the honey rhubarb to roasting pan and roast for 8-10 minutes. Remove from oven and allow to cool at room temperature. Leave oven on.
For the nut mixture put all of the ingredients (listed in "Nut Mixture" into a food processor and process until the mixture resembles breadcrumbs. Spread the mixture on a baking tray and bake for 30 to 35 minutes making sure to stir the mixture every 10 minutes. Remove and set aside to cool.
For the chevre cheesecake mixture soak gelatin in cold water for 5 minutes. Place in a saucepan with about 2-3 tablespoons of cream and gently heat to melt the gelatin. Set aside to cool slightly. Whisk crème fraiche, goat cheese and honey together until smooth. In a separate bowl whisk the cream until stiff peaks have formed. Fold in the cooled gelatin into the goat cheese mixture, then using a spatula fold in the whipped cream until totally combined.
Assemble: Spoon a generous layer of the nut crumble into a glass or dessert bowl, add a few spoonfuls of the chevre mixture. Refrigerate this for approximately 30 – 40 minutes until the cream has set. Just before serving spoon some of the honey roasted rhubarb over the top and serve sprinkled with finely chopped pistachios.
Notes: this is a very versatile dessert and can be made in different variations. Try poached plums, or spiced cherries or roasted gooseberries.
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