Red Berry Soft Cheese Gateau
ready in 4 h.
- 1 ¼ cups Digestive biscuit
- ½ cup unsalted butter (melted)
- 3 sheets Gelatin sheet
- ⅔ cup single cream
- 1.333 cups full-fat, soft Cheese
- ½ cup caster sugar
- 3 Tbsps lemon juice
- 1.333 cups Strawberries (hulled)
- ⅔ cup double cream
- 1 egg white
Pulse the digestive biscuits in a food processor until crumbled and fine. Transfer to a mixing bowl and combine with the melted butter to achieve the consistency of wet sand.
Spoon into a 23 cm | 9" springform cake tin and press down to make an even base layer. Chill while you prepare the filling.
Soak the gelatine leaves in cold water for 3-4 minutes, and at the same time, bring the single cream to the boil in small saucepan over a medium heat.
Squeeze the gelatine to get rid of any excess water and stir into the cream one at a time to dissolve. Set to one side.
Meanwhile, beat together the cream cheese, sugar and lemon juice until smooth.
Blitz the hulled strawberries in a food processor and strain through a sieve.
Whisk this strawberry puree into the cream cheese and then fold in the cream and gelatine mixture.
Whip the double cream in a separate bowl until soft peaks and fold into the cream cheese mixture.
Then whisk the egg white until it form stiff peaks and fold into the cream cheese mixture. Spoon onto the chilled base and smooth into an even layer. Chill for 2 ½ hours.
After chilling, remove from the fridge and arrange the chopped strawberries and mint on top.