CHEESECAKE BOMBE WITH SUMMER FRUITS

Cheesecake bombe with summer fruits image

This summery pudding is deliciously light, although it's hard to believe there's no cream in it!

Provided by Mary Cadogan

Categories Buffet, Dessert, Dinner, Lunch

Time 35m

Number Of Ingredients 12

Ingredients

2 x 250g cartons curd or ricotta cheese
100g icing sugar
1large orange , grated zest
500g tub low fat fromage frais
600g strawberry
250g raspberry
150g punnet blueberries or fraises des bois (wild strawberries)
icing sugar , for dusting
350g mixed summer fruits , such as strawberries, raspberries, blueberries (fresh or frozen)
juice of 1 large orange
4 tbsp icing sugar
3 tbsp Crème de Cassis or crème de mûre (blackberry liqueur), optional

Steps:

Beat together the cheese, sugar and zest. Fold in the fromage frais. Line a large sieve, colander or two new traditionally shaped terracotta flowerpots (10-12cm across the top) with muslin or a clean Jcloth and spoon in the mixture, pressing it down firmly. Set over a bowl and put in the fridge for at least 4 hours or overnight to drain off the liquid and firm up the mixture.
Tip all the sauce ingredients into a food processor and blitz until smooth, then press through a sieve. Pour into a serving jug.
When you're ready to serve, hull the strawberries and halve if large. Mix with the other fruits.
Turn the cheese out on to one large or two smaller platters and remove the cloth. Surround with the fruit and dust with icing sugar. Serve the sauce in the jug for pouring over each portion.

Nutrition Facts : Calories 358 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 27 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 1.06 milligram of sodium