St. Barths Dining Guide -
Restaurant menus, pictures, descriptions and reviews
divulges over seventy recipes from eighteen of the most popular restaurants on St. Barths, complete with color photographs and the stories of the fascinating people behind the success of the restaurants.
FEATURED RECIPE:
From the Carl Gustaf Restaurant
INDIVIDUAL CHEESECAKES WITH RASPBERRY COULIS
Time: 20 minutes
Makes 8 servings
Ingredients:
Biscuit base:
2 cups graham crackers or digestive biscuits (crushed)
½ cup melted butter
Cheesecake:
2 8-ounce packages of cream cheese, softened
½ cup of sugar
2 vanilla pods, cut in half lengthwise and the seeds scraped out
4 egg yolks
4 egg whites (lightly beaten)
1 tablespoon corn starch
¾ cup heavy cream
1 teaspoon lemon zest
Raspberry Coulis:
1 (10-oz) package frozen raspberries in syrup
2 tablespoons sugar
1 teaspoon fresh lemon juice, or to taste
Garnish: 8 ounces of fresh raspberries
Process:
Lightly grease 8 pastry rings or muffins tins with butter. Mix together the crushed graham crackers and melted better and press into the bottom of the pastry rings.
Mix the egg yolk with sugar and vanilla pods until smooth. Add cornstarch, lemon zest and cream cheese. Mix again until smooth, add the heavy cream then gently add the egg white. Cook into pastry rings for about 7 to 8 minutes at 300° F (150°C), remove from oven and chill.
Make the raspberry coulis :
Purée raspberries with syrup, sugar, and lemon juice in a blender
or food processor. Pour mixture through a fine sieve into a bowl, pressing
on solids.
Carefully remove the cheesecakes from the pastry rings serve with the raspberry coulis and the fresh raspberries.
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