Cheesecake with tangy grapefruit zabaglione
Instructions
Prepare a roux by kneading flour, butter and water.
Combine the egg and add chunks of cheese.
Fill with the compound sheet of phyllo dough and bake the cake for 8 minutes at 180 degrees.
Mount a yolk in a Bain-Marie with white wine and grapefruit juice.
Cut the artichoke heart plate and coat with olive oil, salt and lemon juice.
Serve the cheesecake with the grapefruit zabaglione and crispy marinated carfiofi as a side dish.
Ingredients and dosing for 4 persons
- 4 sheets phyllo dough (stacked sheets)
- 50 g of flour
- 50 g of butter
- Water
- 2 egg yolks
- 80 g of emmenthal cheese
- 1 grapefruit
- 2 tablespoons of white wine
- 1 artichoke
- 1 lemon
- Olive oil
- Salt