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 |
| 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 | Giffard Sugar Cane Syrup |
| 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 red above.
Our comment:
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 (Simon Difford) after adapting Wayne Collins' original cheesecake recipe.
Join the Discussion
... comment(s) for Upside-Down Raspberry Cheesecake
You must log in to your account to make a comment.