Now playing: Union Youth - Strawberry
As, it shows on the seasonal chart to the right here, it is strawberry season in Colorado (late June and early July.) Strawberries are good and so is cheesecake....Not baking on a hot day is also a great way to go. Linden is also in season, as I keep banging on about. I had two jars of Linden syrup that I made last year, so one jar was sent with my daughter to use in her new home in New York state, and the other poached the strawberries.
Linden Poached Strawberry Chocolate Cheesecake
The idea here is simple, the layers are:
*Pretzel layer- Put 1 c. pretzels into a plastic bag and hit with rolling pin until coursely crunched up.
Place in bottom of a form of your choice. A small pie plate, or use plating rings.
*Chocolate Ganache layer - Make a small batch of Chocolate Ganache.
Pour over pretzels. Chill until firm.
*Cheesecake layer- Whip 8 oz. cream cheese with a dash of vanilla extract (or vanilla pod) and 1/2 c. sugar. Bloom, then melt 3 sheets gelatin, add still whipping away.
Pour over chocolate. Chill until firm.
*Linden poached strawberry layer- Slice cleaned strawberries (large pummet) and add 1/4 c. sugar into a saucepan, let the juices develop. Add 1 c. linden syrup and gently heat, being careful not to boil. Bloom, then melt 3 sheets of gelatin and add stirring. you can choose to reserve a bit of strained poaching liquid to dizzle over the dessert later, do this before you add the gelatin.
Pour over cheesecake. Chill until set.
Below are strawberries of yesteryear, probably long ago made into a lovely dessert, or eaten as is. I took these images at Rungis Market in France, during my culinary school stint there.
That is a load of Strawberries!