“Serendipity is looking in a haystack for a needle and discovering a farmer’s daughter.” Julius Comroe

What the farmer’s daughter does in a haystack I don’t even want to know, but I’m always particularly interested in the concept of “serendipity”, that is the feeling you get when you find out something while you are actually looking for something else. Has it ever happened to you? Throughout history there are many examples of this, such as:

  • America, which was discovered by Christopher Columbus while he tried to reach India. CC and I have one thing in common: a sense of direction.
  • The glue of Post-it notes, which was created by mistake when its inventor actually wanted to create a strong and durable adhesive (every cloud has a silver lining).
  • Viagra, which was discovered by accident by a pharmaceutical company while searching for a drug to treat chest pain. If you want to look young, do you have to swallow a little Viagra and put up with your chest pain?
  • My surprise when, while I was looking for a Lanvin coat, I found a Marni dress.
  • The surprise of Mr. Kraft, who in 1872, while he was trying to recreate a French cheese, accidentally invented Philadelphia cream cheese. All of us are now grateful to him because he enabled us to create some delicious cheesecake. May he be blessed!


 

Recipe. FOR 1 CHEESE CAKE

INGREDIENTS FOR THE BASE/CRUST. 400g (14 oz) biscuits (like Digestive) + 100g (3.5 oz) butter + a dash of cinnamon.

INGREDIENTS FOR THE CREAM. 400g (14 oz) cream cheese (fresh cheese like Philadelphia) + 300g (10.5 oz) fresh ricotta cheese + 200g (7 oz) sugar + 150g (5.2 oz) fresh cream + 40g (1.5 oz) natural whole milk yogurt + 4 eggs + organic lemon zest + 20g (0.7 oz) corn starch + 1/2 vanilla bean. 

INGREDIENTS FOR TOPPING. 500g (17.6 oz) of fresh strawberries.

FOR THE BASE/CRUST. Blend the biscuits in a blender, adding the cinnamon and butter previously melted. Combine the mixture well. Take a cake mold 24cm (9.5 in) in diameter, line the bottom (and the sides) with parchment paper and grease it lightly. Pour the crust mixture into the bottom of the mold (making sure you fill even the sides), and let stand in refrigerator for at least 30 minutes.

FOR THE CREAM. Mix the cheeses (push the ricotta through a sieve) with the sugar, fresh cream, natural whole yogurt, eggs, grated lemon zest, cornstarch and  vanilla bean. Remove the mold from the refrigerator and pour the cream into it. Bake for 50 minutes in the pre-heated oven (160° C / 320 F). Once baked, let stand for 30 minutes in the switched off oven but with the door open. After removing the mold from the oven, let it cool completely for 3 or 4 hours, then cover with the chocolate ganache, using a piping bag and put everything in the fridge for at least 6 hours (or overnight).

Photo Food: Taste of Runway. Photo fashion show: Yannis Vlamos / gorunway.com image courtesy of style.com. Model: Sara Blomqvist.

Leave a Reply

Your email address will not be published.

*