Mary Miso - Recipes for every day - Cookbooks
Rhubarb compote:
500g rhubarb
50g deep-frozen raspberries
100g sugar
1 table spoon lemon juice
1 tea spoon vanilla paste
1 table spoon corn starch
Cheesecake creme:
125ml full cream
20g sugar
200g cream cheese
40g sugar
1 tea spoon vanilla paste
Cookies, crumbled
4 twigs of thyme, plucked
Peel rhubarb and cut into 1cm long pieces. In a pan cook raspberries, sugar, lemon juice and vanilla paste 5-10 minutes. Mix corn flour with 1 table spoon with water and add to the rhubarb. Cook 1 minute. Let cool down.
Cheesecake creme: Whip cream and sugar until stiff. Mix creme cheese, sugar and vanilla paste. Fold whipped creme into it. Put in the fridge 1 hour.
Layer rhubarb compote and cheesecake creme with crumbled cookies and thyme in glasses.
