Honey Roasted Rhubarb Chevre Cheesecake Dessert
By Meeta K. Wolff
Prep Time: 30 min
Total Time: 1 hour 30 min
- 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
- 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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