Upside-Down Raspberry Cheesecake
Ingredients
- 4 fresh Raspberries
- 1⁄2 oz Black raspberry liqueur
- 1⁄2 fresh Lemon peel grated
- 2 oz Vanilla flavoured vodka
- 1⁄2 oz Giffard Vanille de Madagascar
- 1⁄2 oz Sugar syrup 'rich'
- 5 barspoon Mascarpone cheese
- 1 oz Whipping cream
Method
Glassware:
Serve in a Martini glass
Prepare:
- Select and pre-chill a MARTINI GLASS.
- Prepare garnish of of Graham cracker or plain digestive biscuit.
Method:
- MUDDLE raspberries in base of shaker.
- Add black raspberry liqueur, SHAKE with ice.
- FINE STRAIN into centre of glass to form the base layer.
- Clean shaker, or use a second shaker.
- GRATE lemon zest into shaker.
- Add other ingredients, SHAKE with ice.
- Strain into glass over a spoon to LAYER over the raspberry base.
Garnish:
- Crumble graham cracker or plain digestive biscuit over cocktail.
Allergens:
Recipe contains the following allergens:
History:
Created in 2003 by yours truly after adapting Wayne Collins' original cheesecake recipe.
Review:
Surprisingly, the biscuity top continues to float as you sip the vanilla cream layer right down to the point when you hit the raspberry base.
