cheesecakes in a glass with mirabelle-gingercompote


Juli is the month that brings you the first sweet mirabelles, as we call them. that small olive shaped mirabelle plum has such a juicy and sweet flesh, its often used for compotes, jams and jellies. For me, its summer in a fruit.

So i couldnt resist, when my fruitfarmer at the market had the first sweet mirabelles of the season at his stall this week. I had already a recipe in mind from my dear friend, the fabulous chef tanja grandits, who pairs estragon with passionfruit and puts it in a glass with ajowan crumble and a cheesecake thats light and airy. And here is the good news: and we are not even going to use cream cheese!
We aint gonna go that fancy schmancy - we'll just pair that wonderful soft cream cheese with the warm aroma of a vanilla crumle with the juicy mirablles compote that has a refreshing zing.

Spoons out - here comes a summery cheesecake in a glass!


RECIPE

for 8 glasses (each about 220 ml)

for the crumble
75g flour
30g almonds, ground
75g brown sugar
30g cold butter, in cubes
2 packets of vanilla sugar (or 2 TSP ground vanilla)

for the filling
125g curd
1 vanilla pod, seeds craped out
1/2 lemon, juice and zest
250g cream, whipped
2 eggwhites
50g sugar

for the compote
750g mirabelles (small yellow plums or apricots), halved & stone removed
150g brown sugar
2 TBSP fresh ginger, roughly cut
2-3 TBSP runny orange blossom honey
60ml / 1/4 cup water
2 TBSP butter, in cubes

heat oven to 180 °C.
mix all ingredients for the crumble, pulse in the mixer, then spread out on a baking tray (lined with silicone mat or baking paper), bake in the oven for 25 to 30 minutes. then let cool.

for the filling mix curd with vanilla seeds, lemonjuice and -zest. fold in whipped cream carefully. Whip egg whites, adding sugar at the end until stiff and glossy. carfeully fold into the mixture, put in a large piping bag and chill in the fridge.

for the compote put mirabelles in an ovenproof glas dish. pulse sugar with fresh ginger and sprinkle gingersugar over mirabelles. then add water and runny honey (skip water if mirabelles are very juicy). put butter over the fruit and bake in the oven at 220 °C for about 15 minutes.

to arrange, divide crumble between the 8 glasses, add filling and finish with a layer of compote (make sure not to use too much juice). let chill in the fridge a little before serving.

keeps in the fridge for a day.