Ok so the other day I stumbled across a recipe for 'chocolate cheesecake'. This particular recipe called for the use of polenta in the base. Taking into account that polenta is one of my favourite foods and the fact I've been experimental with food, it seemed like a perfect idea to give it a go! It's such a straight-forward recipe with most of the work coming in preparation and setting. I do warn however, that if you can't appreciate the delicious taste quality of dark chocolate, then you may not enjoy this recipe.
So basically, all you need is: 1 block of dark chocolate, 1/2 cup polenta, 3/4 cup of water, 1 medium tub of greek yogurt, 1 cup of raspberries and 1/2 cup of crushes hazelnuts.
Polenta base: Bring 3/4 water to boil. Once boiling, turn off stove and stir in 1/2 cup of polenta and 2 rows of dark chocolate until mixture thickens. Stir through 1/2 cup hazelnuts then transfer/spread evenly on the base of a desert dish. Allow to cool in the fridge.
Filling: melt 6 rows of dark chocolate. With a beater, mix the melted chocolate with 1 medium tub of greek yogurt until blended evenly. Add 1 cup of raspberries and blend for about a minute. Transfer and spread evenly to top of polenta base. Place in the fridge to cool further and set.
No comments:
Post a Comment