Code T3004

Truffle cheesecake, watercress cream, beetroot crisp



Ingredients for 4 people

100 g Sugosi® Truffle Sauce
120 g breadsticks, crackers or dry savoury biscuits
60 g butter
300 g Philadelphia-style spreadable fresh cheese
1 food gelatine sheet
Salt, white pepper, to taste

Watercress cream:
100 g boiled watercress leaves
50 g fresh cream
Salt to taste

Beetroot crisp:
5 g rice flour
15 g seed oil
45 g water
Beetroot juice to taste


Crumble the savoury biscuits and mix with the softened butter; then flatten the mixture into the bottom of special moulds. Heat the Sugosi® Truffle Sauce well, add the sheet of gelatine, previously softened in cool water, and pour everything into a bowl with the fresh cheese. Mix everything and add salt and pepper to flavour. Pour into the moulds and leave to rest.
Heat the cream, add the boiled, wrung out watercress leaves, and blend.
Mix together all the ingredients, and pour a little mixture at a time into a well-heated non-stick pan to make crispy waffles.
Finally, serve the cheesecake on the watercress cream and garnish with the beetroot crisp.


Depending on the size of the cheesecake, it is possible to serve this as an entrée or as an appetiser. The Truffle Sauce, already ready to use, reduces preparation times and makes this dish reproducible at any time of year.


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