This cheesecake combines zobo jelly with lime cream and crushed ginger cookies.
It is a rendition of a blackberry and lime cheesecake I made a few years ago which had me smitten.
One thing I’ve learnt in the process of making jellies and things with gelatin is the importance of testing. A great lesson taught by my friend, Ramon. We were making jelly and he said, get a small bowl of ice lets test the mixture so we know if it needs more gelatin.
See different liquids – acids, fruit juices, etc work differently with gelatin. Acids tend to lower the setting power, as do pineapple and papaya. If you’re going to make huge batches, even small batches of any jelly, take a few minutes out to test.
- Fill a big bowl with ice and water
- Use a smaller bowl – stainless steel works well
- Add a bit of the liquid and place in the bigger, ice-filled bowl so the water and ice come up the sides
- Leave it for 3 – 5 minutes and test
- Adjust your mixture accordingly
As with cheesecakes, I’d set up my base and cream in cute verrines earlier to ‘set’, one layer at a time. Once the jelly mixture was ready, I put it in a tea pot for easy of pouring out – thanks Ronke for the tip and then Ronke poured while I took photos :).
Once done, I let set in the fridge and it didn’t take very long – a combination of a thin layer and also a cold base. When I was ready to serve, I grated some lime zest over the top and topped with zobo syrup and candied zobo flowers and got stuck in.
I love the colour combination and the layers. I felt as though the zobo needed more oomph. In my hurry to make the gel, yes I was over excited, I added a bit too much water so it wasn’t as rich in colour and as flavourful as I would have liked.
The lime zest worked really well though, as did the base.
So while not perfect, a great start and a demonstration of the versatility of zobo.
Peace and love and more Nigerian desserts.
From our partner Kitchen Butterfly