Patagonia invites for the gourmand rests. In one of those pauses, the warm cheesecake with caulker sauce is ideal to regain physical energy.
for 6 portions
40 g. | CREAM BUTTER |
90 g. | ICING SUGAR |
45 g. | FLOUR |
3 units | EGGS |
1 unit | YOLK |
120 g. | CREAM |
260 g. | WHITE CHEESE |
1 unit | LEMON ZEST |
80 g. | CULKER MARMALADE |
Mass
120 g. | CHOCOLATE COOKIES |
60 g. | MELTED BUTTER |
65 g. | HONEY |
Process cookies, mix with sugar and melted butter. Place on a mold, buttered and floured. Whip the cream butter with sugar making a cream. Add the egg and yolk. Add the white cheese, cream and the lemon zest. Finally, add flour like a spray. Pour the mix on the mold with cookies. Bake at bain Marie directly in oven at 160°C. during 1 hour; let cool down and unmold. Coat with caulker marmalade, and if necessary, lighten it with a bit of syrup.
The caulker comes from the berberis, native bushes of Patagonia, which have a very important role. Due to its thorns and the structure of its plants it is resilient to the over grazing, it becomes a shrub and stops the soil erosion. Also, they are an excellent protection barrier against the winds of Patagonia. The fruits have a bluish black color. Meaty, juicy and of a bittersweet flavor, it’s eaten fresh or in different preparations, like sweets, jellies, syrups, ice creams and liquors. Bees travel through earth and give their noble product. Wherever they go, each one of the drops they produce has a special flavor. In Patagonia, among the ones that stand out, there is the original from Puerto Madryn, which combines the honey from various flowers with the fruits of the zone.
“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”
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