Garnish:
Crumbled Digestive biscuit
How to make:
First Layer: MUDDLE raspberries in base of shaker. Add Chambord, SHAKE with ice and fine strain into centre of glass.
Second Layer: Grate lemon zest into shaker. Add rest of ingredients, SHAKE all ingredients with ice and strain into glass over spoon so as to LAYER over raspberry base.
4 fresh | Raspberries (fresh) |
1/2 fl oz | Black raspberry liqueur (e.g. Chambord) |
1⁄2 fresh | Lemon peel (grated) |
2 fl oz | Absolut Vanilia vodka |
1/2 fl oz | Giffard Vanille de Madagascar |
1/2 fl oz | Sugar syrup (rich) 2 sugar to 1 water |
5 spoon | Mascarpone cheese |
1 fl oz | Single cream / half-and-half |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
Surprisingly, the biscuity top continues to float as you sip the vanilla cream layer right down to the point when you hit the raspberry base.
History:
Created in 2003 by yours truly after adapting Wayne Collins' original cheesecake recipe.
Nutrition:
There are approximately 329 calories in one serving of Upside-Down Raspberry Cheesecake.
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