

This year, I wanted to bring my little contribution to October pink. It is a cause that affects me a great deal. It touches me so much that this is the first time I have touched on the subject here. I still have a lot of trouble talking about this damn illness that hurts so much the people we love.

Early detection remains the best chance to heal.

So I especially thought a little pink dessert, delicious little cheesecakes perfumed with raspberry. They are very, very simple to achieve. To have the beautiful shape of a flower, I used small silicone molds. It is then essential to freeze them in order to unmold them. This is very practical when you want to prepare them in advance since you just have to take them out a little before you taste them.

It is also possible to use small baking circles that will be packed with a rhodoid strip. In this case, it will suffice to leave them a few hours in the cool.

Raspberry Cheesecakes:

100 g biscuits with a spoon60 g butterpink dye150 g Philadelphia100 g whole cream75 g of raspberry puree (or coulis)50 g of sugar1 sheet of gelatinraspberriesPreheat oven to 160 ° C.Mix the biscuit, the butter, and the coloring then divides the mixture to the bottom of 8 small silicone molds.Bake for about 10/12 minutes.Let cool.Rehydrate the gelatin sheet in a bowl of cold water.Whisk the Philadelphia and sugar.Squeeze the gelatine and melt it in a microwave with a spoonful of raspberry purée. It only takes a few seconds.Add the melted gelatin to the remaining raspberry puree, then to the cheese.Mix.Roll the cream very Chantilly, thengently add it to the spatula.Spread the cream over the cooled bottoms by adding 2 or 3 raspberries in the middle.Smooth and place in the freezer.Unmold the frozen cheesecakes and allow to thaw for 2 to 3 hours in the fridge.To finish: these cheesecakes are small. With these quantities, you should fill 4 circles of 10 cm.They are to be tested with all kinds of fruit purée. The mango tempts me a lot ...