Like the popular Bellini, a mixture of peach nectar
and champagne, this drink was also created in Venice. The substitution
of strawberries for peaches is the perfect Valentine’s Day complement.
Any leftover strawberry purée can be frozen for use another day.See recipe...
Makes 8 servings
What you need:
3 cups chocolate wafer crumbs
1/3 cup Lurpak® Unsalted butter, melted
1 ½ pounds Castello®-Rosenborg® Danish Brie, white rind removed
8-ounces cream cheese
1 cup sugar
4 ounces semisweet chocolate, melted
Baking pan: 9-inch cake spring form cake pan
What you do:
1. Preheat the oven to 400°F. Combine the
cookie crumbs and butter together. Press it into the sides and bottom of
the cake pan. Bake until crust hardens; 8 mins.
2. Reduce the heat to 350°F. Beat the Brie
with the cream cheese and sugar. Add the eggs, one at a time, beating
well after each addition. Continue beating while adding chocolate
in a continuous stream.
3. Transfer the batter to the cake pan and bake
until top crackles, about 40 minutes. Turn off the oven and open the
door, cooling the cake to room temperature inside.
3. Refrigerate overnight before serving.