One thing that makes a language singular is idioms. These little phrases / metaphors that most of the time wouldn't mean anything or sound really funny if you tried to translate them word by word into a different language.
“Every cloud has a silver lining”, “We’ll cross that bridge when we come to it”, “in a nutshell”, “on the wrong side of the tracks”, “come hell or high water”, ”a double rainbow”…I love idioms. They tell you a story, they speak for a culture.
I don’t actually know if “double rainbow” is an idiom or if I just heard it from a movie, but I love it and I use it all the time.
A double rainbow is anything that combines two layers of pleasure, i.e. a romcom that is a musical at the same time, a movie starring Brad Pitt and Ryan Reynolds (still to come, but fingers crossed someone will hear my prayers), a supplier who is both efficient and nice.
You get the point?
You get the point?
Double rainbows are really common in British baking, because British are never afraid of going a step too far. They put cream on top of chocolate tarts, they create cakes in which a brownie goes on top of a cookie (I swear it’s true, I made it for my Bday, and it’s absolutely evil)
I’ve told you before, the whole Pauline à la crème anglaise adventure is about embracing British baking. So I am getting around to creating my own double rainbows. Actually, the last one was a triple rainbow….
Double lemon and lime cheesecake
- the base could be eaten on its own. It’s an absolutely delicious biscuit –very crunchy, very tasty, very crumbly too
- the cheesecake is light and smooth. Well set, it’s like a lime mousse - devine
- the layer of lemon curd on the top is just the step higher in the direction of the sky (a step too far? Naaaa)
Ingredients for the base:
1 ¼ cup flour
½ cup butter, cut into pieces
1/3 cup caster sugar
¼ tsp salt
Make the base:
1/ Preheat the oven 200°C.
2/ In a big bowl, mix flour, salt and sugar together. Rub in the butter and crumble it between your fingers until it resembles moist crumbs, and make a ball with the dough.
3/ Press firmly the dough on the bottom and the sides of a cheesecake pan (a removable bottom cake tin), lined with baking parchment.
4/ Freeze crust for 10-15 min until firm
5/ Prick the crust all over with a fork and bake for 20-25 min until golden. If the pastry puffs up while baking, press it gently with a spoon. Let it cool completely while you make the filling.
Ingredients for the filling:
500g cream cheese (philadelphia or equivalent)
350g whipping cream, whipped to soft peaks
120g caster sugar
50 ml of lime juice (approx. 6 tbsp + 2 tsp)
Zest of 2 limes
1 ½ tsp of gelatine (powdered gelatine, or agar agar powder) dissolved in 2tbsp of water (or lime juice)
1-2 tsp of vanilla extract
Make the filling:
1/ In a big bowl, cream the cream cheese, sugar, lime juice and lime zest together. Add the gelatine and vanilla extract and mix well.
2/ With a spatula, gently fold in the whipped cream (don’t over beat or it will become runny)
3/ Pour the mixture on to the cold biscuit base. Cover the cake with cling film and refrigerate for 5 hours at the very least (the cheesecake needs long to set and be really moussy. It’s first the wait) Ideally, make it the night before.
4/ 30min before serving, cover the cheesecake with a thin layer of lemon curd (recipe here)
C'est l'heure de la pause café, tu me fais saliver, rêver, trépigner avec ta recette ... REVIENS NOUS !!!!! (je vais tester ça se w-e, merci :) :) )
ReplyDeleteMiss you too La Belette!
Delete:-)
Tu me diras ce que tu en penses! Je l'ai fait à mon popa (qui n'avait jamais mangé de cheesecake de sa vie), il en était baba
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