Yogurt cheescake

The Italian reinterpretation of an American dessert offered by the chef of the gourmet Capriccio restaurant of the Hotel Villa Blu Capri. How to combine seemingly disparate flavours while bringing out the elegance of Italian taste

Yogurt cheescake

  • plain yogurt 200 g
  • Philadelphia cream cheese 150 g
  • powdered sugar 120 g
  • mascarpone 100 g
  • cream 150 g
  • gelatin in sheets 4 g

Leave the gelatin to soak in cold water. In a plan-etary mixer, whip the yogurt with the Philadel-phia cheese, powdered sugar, and mascarpone. Dissolve the gelatin in 50 g of cream and then add it to the remaining whipped cream and pour gently into the mix. Place it in the ball-shaped moulds and freeze.

Almond crumble

  • soft butter 100 g
  • chopped almonds 70 g
  • flour 00 100 g
  • powdered sugar 80 g
  • peel of one lemon

In the planetary mixer mix the butter with the sugar, add the chopped almonds, flour, and lemon peel. Stir until the batter is sandy. Place on a baking sheet with baking paper and bake at 175°C for 8 minutes.

Sour cherry glaze

  • sour cherry juice 250 g
  • water 100 g
  • sugar 50 g
  • gelatin in sheets 6 g

Soak the gelatin in cold water, filter the sour cherry juice and bring it to a boil with water and sugar and add the previously soaked gelatin. Bring to a temperature of 30°C and glaze the cheesecake balls.

ASSEMBLY

  • berries
  • edible silver leaf

Place the almond crumble so it covers only half of the plate and then position the yogurt cheesecake balls glazed with sour cherry alternating with berries. If you wish, you can decorate with small pieces of silver leaf.

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