Cheesecake bombe with summer fruits

• curd or ricotta↗2 x 250g cartons g

  cheese

• icing sugar↗100g g
• orange↗1large

  grated zest

• low fat fromage frais↗500g tub g
• strawberry↗600g g
• raspberry↗250g g
• blueberries↗150g punnet g

  or fraises des bois (wild strawberries)

• icing sugar↗

  for dusting

• mixed summer fruits350g g

  such as strawberries, raspberries, blueberries (fresh or frozen)

• juice of 1 large orange
• icing sugar↗4 tbsp tbsp
• Crème de Cassis↗3 tbsp tbsp

  or crème de mûre (blackberry liqueur), optional

Step-by-step instructions

1. 1

   Beat together the cheese, sugar and zest. Fold in the fromage frais. Line a large sieve, colander or two new traditionally shaped terracotta flowerpots (10-12cm across the top) with muslin or a clean Jcloth and spoon in the mixture, pressing it down firmly. Set over a bowl and put in the fridge for at least 4 hours or overnight to drain off the liquid and firm up the mixture.

2. 2

   Tip all the sauce ingredients into a food processor and blitz until smooth, then press through a sieve. Pour into a serving jug.

3. 3

   When you're ready to serve, hull the strawberries and halve if large. Mix with the other fruits.

4. 4

   Turn the cheese out on to one large or two smaller platters and remove the cloth. Surround with the fruit and dust with icing sugar. Serve the sauce in the jug for pouring over each portion.