Strawberry Risotto - Chef Recipe by Shawn Sheather
A sweet, decadent strawberry risotto, best served with a rich double chocolate chip ice cream.
1 cream cheese package - softened.
1/2 cup caramel ice cream topping.
1/2 tsp coarse ground sea salt.
32 oreo cookies.
1/2 cup freshly strong brewed coffee, cooled.
4 cups cream (see recipe below).
Extra caramel and chocolate ice cream topping syrups.
1.5 tsp unflavoured gelatin.
2 tbsp cold water.
1 1/2 cups cold heavy whipping cream.
1/4 - 1/2 icing sugar.
1/2 tsp vanilla extract.
Place a mixing bowl and whisk in a freezer for at least 15 minutes.
Boil water in a dish in the microwave for about 30 - 60 seconds.
Add gelatin to boiled water and swirl it around and let it sit so the gelatin absorbs the water.
Place dish back into microwave for 30 seconds, or until gelatin dissolves and becomes liquid. Place aside to cool but not to set.
Whisk heavy cream on high speed for about a minute, add the sugar (to taste) and vanilla extract, whisk together.
Add the gelatin slowly while whisking and whip for another minute.
Once peaks hold the cream is whipped.
Stir together the caramel topping and sea salt to taste.
Beat the cream cheese and caramel until creamy.
Fold in two cups of cream.
Dip 16 oreo cookies into the cooled coffee and place at the bottom of a pan.
Repeat the layers with the remaining cookies and caramel cheesecake.
Spread 1 cup of cream over the top.
Refrigerate until set.
Top with extra cream, caramel and chocolate syrups. Cut into 16 squares.
Adapted from Inside BruCrew Life.