Fruity Cheesecake Dessert with Salted Caramel Nuts
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 5 mins |
| Total Time | 1 hr 35 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g berries (wild berries, blueberries or raspberries), frozen
- 150 ml grape juice
- 1 tablespoon cornstarch
- Grape juice for mixing the starch
- 150 g peanuts, salted
- 2 tablespoon, heaped sugar, brown
- 2 teaspoons sea salt, possibly more
- 100 g couverture, white
- 150 g natural yourt, 3.8% fat
- 175 g double cream cheese
- 200 g low-fat quark
Print Recipe
Pin Recipe Instructions
- Bring the frozen berries to the boil with the grape juice and puree. Stir the cornstarch with a little grape juice until smooth and thicken the berry sauce with it. Set the sauce aside and let cool. Stir it from time to time so that no skin forms.
- Melt the white couverture in a water bath, let it cool down a little and mix it with the yoghurt. Mix together low-fat quark and cream cheese and add the yoghurt. Chill the cream in the refrigerator.
- Chop the salted peanuts and fry them in the pan without oil. Caramelize with the brown sugar and sprinkle with sea salt if you like. Set aside to cool.
- When the sauce and nuts have cooled, layer the dessert in dessert glasses. The bottom layer of nuts, then cream, then sauce, another layer of cream, then sauce and finally a few nuts.
- Layer the dessert just before serving so that the salted caramel does not separate from the nuts.
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