Serve in aMartini glass
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|
|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.
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.
Created in 2003 by yours truly after adapting Wayne Collins' original cheesecake recipe.
There are approximately 329 calories in one serving of Upside-Down Raspberry Cheesecake.