1 packet gingernut biscuits
½ (half) cup finely chopped
100g melted butter
250g softened light cream cheese
250g fresh firm ricotta cheese
½ (half) cup caster sugar
¾ (three quarters) cup custard apple
¼ (quarter) cup fresh passionfruit pulp
(about 4 passionfruit)
5 teaspoons gelatine
2 tablespoons warm water
½ (half) cup thickened cream,
2 egg whites stiffly beaten
with a pinch of salt
Juice and zest of one lime, finely grated
For the crust: break the biscuits into pieces with your hands. Put them into the bowl of a food processor. Process to fine crumbs. Add the nuts and process until fairly fine. Remove to a bowl and stir through the melted butter. Press crumbs into the base and sides of a greased 20 cm springform pan. Place in refrigerator to chill thoroughly.
For the filling: beat together the cheeses and sugar in a medium bowl until smooth.
2. Add custard apple puree, lime juice and zest and passionfruit pulp and beat to combine.
3. Combine the gelatine and water in a small cup and stand in a pan of simmering water until dissolved. Beat cooled gelatine through cheese/custard apple mixture. Fold through the whipped cream and then the egg whites.
4. Pour into prepared shell, smooth top, and chill overnight.
Tip: you will need a custard apple weighing about 500g – peel it and remove all the seeds. The best way to remove seeds is to mash the pulp with a fork. The seed can then be picked out easily. Place pulp in a blender and blend until smooth puree.
Cookbooks.com.au is Australia’s Premier Online Book Store for all your gourmet books on cooking, recipes, dining, dietary, wine, cookery books for the home cook or experienced professional chef. Join the Cookbook Club for FREE & receive exclusive savings every time you purchase cookbooks, wine books & the Jamie Oliver range from Cookbooks.com.au. In addition you will have access to restaurant reviews, chef profiles, book reviews and various gourmet news & updates.