Cheesecake of Casatella with ice cream of Bock Rossa 5 luppoli

Recipe ingredients:

(for 4 people)

Cheesecake of Casatella Trevigiana d.o.p.
500 g of short pastry
250 g of Casatella Trevigiana d.o.p.
60 g of sugar
60 g of cream
10 g of flour
A whole egg
a yolk
Grated zest of ½ lemon
Juice of ½ lemon

Ice cream of Bock Rossa 6 luppoli
100 ml of cream
150 ml of milk
6 egg yolks
150 g of sugar
250 ml of Bock Rossa 6 luppoli

Finishing
Powdered sugar to taste
Raspberry sauce

Preparation:

Cheesecake of Casatella Trevigiana d.o.p.
Roll out the short pastry of about 3 mm thick, use to line one portion tart molds , pierce the short pastry and store in refrigerator.
Sift Casatella Trevigiana, mix it with sugar, cream, flour, egg whole, the yolk, the zest and lemon juice until the cream is smooth, pour it into molds, filling them almost completely, and bake at 180 ° C for 15 minutes.

Ice cream of Bock Rossa 6 luppoli
Beat with a whisk in a large bowl the egg yolks and sugar, pour in the cream and milk together previously heated to almost boiling and still warm, keep stirring and then pour the mixture into a casserole. Continue cooking over low heat stirring and until 85 ° C (as for the custard), remove from heat and let cool. Add the Bock Rossa 5 luppoli, transfer the mixture into an ice cream machine, whip it and then put"

Presentation:

Trace on the bottom of the plate a strip raspberry sauce, place the cheesecakeof Casatella Trevigiana slightly dusted with icing sugar and overlay it with a scoop of ice cream of Bock Rossa 6 luppoli.