“When we are talking about fresh local produce you should visit The Herdsman Market. They have one of the largest ranges of fresh local products in WA and it has always been a great resource for Menu Magazine. It needs to be seen to be believed. Fresh seafood, meats, fruit & veg, a café, Florist, bakery and many other specialty products – The Herdsman Markets have you covered. And here is today’s recipe”
Blueberry Puff Pastry Cheesecakes (makes about 16)
New seasons Blueberries are bursting with colour and flavour, and they’re pack full of antioxidants and easy as 1-2-3, you can make these delicious little puffs to delight your friends and family. For a lighter dessert stick with WA made ricotta by Borello, or for a decadent delight use cream cheese.
- 1 punnet blueberries, washed
- 250g firm ricotta (or cream cheese)
- 80g (1/3 cup) icing sugar
- 1 lemon, juice & zest
- 1 tsp vanilla extract
- Icing sugar to serve
- 200g puff pastry sheet/s
Preheat your oven to 220C, prepare a large baking tray with baking paper.
Place puff pastry on a clean surface, use a glass or cookie cutter to cut uniform circular disks. Follow package cooking instructions, bake until golden.
In a mixing bowl, place soft cheese, sugar, zest vanilla and 1Tbsp of lemon juice. Mix until smooth using a whisk, and little more lemon juice as desired, for flavour and texture, ensuring the mixture is firm enough to hold shape. Set aside in the fridge.
Split cooled puffs in half using a sharp knife. Spoon or pipe the cheese mixture on both halves and arrange blueberries before sandwiching them together. Chill until serving, serve dusted with icing sugar.
- We used Careme Spelt Butter Puff pastry located in the freezer section. Its darker colour and healthy grain adds flavour and depth. Follow package directions to thaw just soft enough to lay flat.
- We love shopping local, try Borello Ricotta.
- Place the cheese mixture in a piping bag in the fridge, remember the cheese will slightly firm as it chills.