12 persons
60 minutes
Ingredients base:
160 g finely ground wheat biscuits
70 g unsalted, melted butter
Ingredients filling:
100 g coconut flour
250 g mascarpone
100 g ricotta
250 g fresh whipped cream
100 g of powdered sugar
Ingredients topping:
300 ml kaki puree
1/4 vanille pod, marrow
1 teaspoon carob flour
Exotic cheesecake with kaki
Base
Melt the butter in a pan and grind the cookies in a food processor. Then mix together and press the mixture into a cake tin. Set aside in the refrigerator.
Filling
Beat the whipped cream firmly. Then mix the coconut flour, mascarpone, ricotta and powdered sugar together in a bowl and add the whipped cream. Spoon the cream filling over the cookie base, smooth it and put it in the refrigerator.
Topping
Puree the ripe kaki and add a bit of vanilla. Heat some of the puree with the carb flour in a pan. Remove from the heat and stir well until all the lumps are gone. Add the warm mixture tot the rest and mix until you get a smooth texture. Spoon the kaki puree over the cream filling and place the cake in the refrigerator for several hours.
Decorate the cake with a flower made from the skin of kaki and mint leaves and enjoy this culinary feast!
— FRUIT
Kaki
Kaki is a cheerful orange fruit with sweet, juicy flesh and a fairly firm skin. In appearance, kaki fruit look a bit like orange tomatoes, but with a taste that is like an apricot or mango.
