These cups with raspberry cream and melon gelee are an excellent fresh and creamy after-meal or a delicious light snack. Apart from the resting times in the refrigerator, they are really simple and quick to make, they can easily be prepared in advance even the day before and left in the refrigerator until serving time.
The raspberry-melon combination is a winner and I had never tried it before, I will certainly repeat.
As you may have noticed if you follow me, I love creamy desserts that alos have a crunchy side, my palate sings! These small cups are literally a more casual version of a cold cheesecake, I recommend opting for single portions when you have less time available, they will firm up sooner due to the lower amount of cream.
If you wish, you can garnish the cups on the surface with pieces of melon or fresh raspberries or both.
Happy baking!
Recipe
Download the PDF
Preparation time 30 minutes + 2 hours rest
Baking time /
Servings 4 cups
Ingredients
BASE
50 gr of butter
90 gr dry biscuits
RASPBERRY CREAM CHEESE
150 gr of cream cheese
50 ml of fresh cream
30 gr of powdered sugar
4 gr of isinglass
5-6 raspberries
MELON GELEE
4 slices of melon
20 ml of water
2 tbsp of sugar
2 tbsp of lemon juice
1 gr of isinglass
Method
FOR THE BASE
1. Finely ground the biscuits with the help of a mixer, melt the butter in the microwave and add it to the ground biscuits, mixing well
2. Pour the powdered biscuits into the serving cups and, with the help of a spoon, press well compacting the bases. Leave to rest in the refrigerator for about 30 minutes
FOR THE RASPBERRY CREAM CHEESE
1. With the help of an immersion blender, blend the raspberries and set aside. Soak the isinglass in cold water for 10 minutes. In a bowl, pour the cream cheese and the icing sugar, mixing well with a whisk
2. Heat part of the fresh cream over low heat and mix the rest with sugar and cream cheese. With a sieve, filter the blended raspberries and incorporate them into the mixture
3. Squeeze the isinglass and dissolve it in the hot cream, add it to the mixture, mixing everything well
4. Once the biscuit base has set, pour the cream, leveling it well and let it rest in the refrigerator for at least 1 hour
FOR THE MELON GELEE
1. Soak the isinglass in cold water for about 10 minutes, cut the melon into pieces. With the help of an immersion blender, blend the melon adding the lemon juice
2. Heat the water in a saucepan, pour the sugar and let it melt completely. Squeeze the isinglass and dissolve it in hot water. With a sieve, strain the blended melon and add it to the water and sugar mixing well
3. Pour the gelee into the bowls over the layer of raspberry cream, place back in the refrigerator to harden for about an hour
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