Cheesecakes with lemon cream and berries

Step 1

RASPBERRY SAUCE. Place the raspberry purée and sugar in a saucepan and simmer for 5 minutes until it reaches a sauce consistency.

Step 2

LEMON CREME. Place freshly squeezed lemon juice, sugar and butter in a saucepan. Boil over a low heat for 3 minutes, then remove from the stove and gently introduce the egg, beating everything with a whisk. Put the saucepan back on the stove over low heat and stir for another minute. After that, remove from the stove again and introduce gelatin, stir. Strain the resulting mass through a sieve, when it cools down, after 5 minutes introduce the cream. After that, place it in a siphon. At home, you can put the mass in the refrigerator (for about 10 minutes to solidify) and then spoon it onto a plate.

Step 3

CHEARS. Mix all the ingredients with your hands, then form balls of 50 grams, take them to the refrigerator for 3-4 minutes to harden the curd. Then place the balls on a work surface sprinkled with flour, roll them in flour and shape them with a spatula, pressing them lightly from above. After that, put the cheesecakes in the refrigerator for 5 minutes. Then fry them on both sides in a frying pan with a mixture of vegetable oil (5 g) and butter (3 g). After that, put them in the oven for 7 minutes at 180 degrees and 50% ventilation (or without ventilation) for 8-9 minutes.

Step 4

SERVING. Place the cooked cheesecakes on a plate. Arrange the berries with the raspberry sauce and the lemon cream sprinkled on top with a little lime zest.