Chef Simone Rugiati's recepies

Lemon cheesecake

Ingredients

400 g yoghurt ice cream
200 g digestive biscuits
70 g butter
250 ml fresh cream
3 tablespoons lemon juice
300 g mixed wild fruits
100 g sugar
50 g cheese spread

Preparation

Blend the cream with half the sugar, half the lemon juice and the cheese spread, stir well and leave for at least 2 hours in the refrigerator.

In the meantime, blend the biscuits and add the butter; spread this mixture over a a baking tray and bake in hot oven at 170° for 15-20 minutes depending on the oven.

Leave to cool, then crumble roughly.

Take the wild fruits (keeping some for decoration) and toss then quickly in a pan with the sugar and lemon juice. Blend the mixture and leave to cool.

Take the cream from the refrigerator and whip it with an electric whip.

Prepare the dish by placing the creamed wild fruits on the base and the yoghurt ice cream and lemon cream in the middle. Sprinkle with the biscuits and decorate with the remaining wild fruits.

other - Desserts

Chef Simone Rugiati's recepies

Pear baked in aniseed with sour cream and caramel

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