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Amaretti cookies butter goat cheese sour cream lemon egg yolks cornstarch powdered sugar frozen raspberries
Viewed: 31 - Published at: 3 years agoIngredients
- 4 oz amaretti cookies, crushed
- 4 tbsp (1/2 stick) butter, melted
- 9 oz goat cheese
- 1/2 cup sour cream
- 1 None lemon, peel finely grated
- 3 None egg yolks
- 1 1/2 tsp cornstarch
- 2/3 cup powdered sugar
- 10 oz fresh or frozen raspberries, thawed if frozen
Method
- Preheat the oven to 325°F. Mix the cookie crumbs with the butter. Spoon evenly into the bottom of six 2/3 cup-glass ramekins. Press down lightly.
- Mix the goat cheese, sour cream, lemon peel, egg yolks, cornstarch and 1/2 cup of the powdered sugar until smooth. Pour over the cookie crusts. Place the ramekins in a roasting pan. Pour enough hot water into roasting pan to come 3/4 up sides of ramekins.
- Bake for 35-40 mins. Remove ramekins from the water bath and cool on a wire rack. Cover and refrigerate for 2 hours.
- Place the raspberries and remaining powdered sugar in a blender and puree. Press through a sieve. Spread puree over the desserts.
