WARM CHEESECAKE WITH HONEY PASTRY AND CAULKER SAUCE

Patagonia invites for the gourmand rests. In one of those pauses, the warm cheesecake with caulker sauce is ideal to regain physical energy.

WARM CHEESECAKE WITH HONEY PASTRY AND CAULKER SAUCE

Ingredientes

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

Procedimiento

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.

El dato: MILK AND CAULKER

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.

Gastronomía Regional Argentina

“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”

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