A cheesecake with elderflower and rhubarb sauce to enjoy the incomparable fragrance that elderflowers bring. I am fortunate to have an elder tree in the garden, and every year, I pick the flower clusters to make delicious recipes.
Prepare the elderflower. Cut the flower heads with a pair of scissors, leaving as little stem as possible. If desired, you can remove the flowers, as I did. Set aside in a container.
Prepare the cheesecake. Make a crumb mixture with the cookies. Add the melted butter and mix well. Line the bottom of your molds with parchment paper if they are not silicone. Place 2 tablespoons of the crumb/butter mixture at the bottom of your molds. Press down well with a spoon. Set aside.
To finish, preheat your oven to 180°C. In a large bowl, whisk together the cottage cheese and mascarpone. Then add the sugar and the eggs one at a time. Beat well to obtain a smooth and homogeneous mixture. Zest the lemon and add it to the mixture. Pour in the elderflower mixture. Mix gently. Then pour the elderflower cream into the molds over the biscuit. Bake for about 30 minutes.
0 servings
6
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