Diva Chef Recipes: Strawberry Cheesecake, Citrus Risotto & Scallops
If you’re looking for a delicious new meal to try, be sure to try these two recipes from The Diva Chef Elise Wims today!
Inside Out Strawberry Cheesecake
6 strawberries, washed
-1/2 cup Mascarpone cheese
-1tbsp Brown sugar
– 1 dash Cinnamon
1/2 cup Dark chocolate chips
-1 cup Graham cracker crumbs
-1/2 tbsp Granulated sugar
Wash Strawberries, and pay dry.
Using a paring knife, place a slit in the top of whole strawberry creating a pocket.
Mix together, mascarpone, brown sugar, and cinnamon…. Place into a pastry bag with small tip, and pump into strawberries….
Mix together graham cracker crumbs, and granulated sugar, set aside.
Melt dark chocolate, over a water bath….. Dip filled strawberry, into chocolate, and roll in graham cracker mixture…. Place on a sheet tray lined with parchment paper, and place in fridge, for a 1/2 hour…
-6 cups of chicken broth
-3 tbsp of olive oil
-The zest of one lemon, and one lime
-One squeeze of lemon juice, and one squeeze of lime juice
-1 small shallot diced
-1,1/2 cup of arborio rice
4 tbsp of shaved Parmesan
2 tbsp mascarpone cheese
2tbsp of salted butter
Fresh parsley chopped
Seasalt, and white pepper
Start by blanching rice, in boiling salted water for 2 minutes, remove from heat and drain, rinse in cold water.
In a nonstick pan, place 2 tbsp of olive oil on medium heat, begin to sweat diced Shallots add drained rice, and stir to coat.
Add first ladle of warmed stock and stir with wooden spoon allowing liquid to completely absorb.
Continue to add stock ladle by ladle until rice is still aldente, but cooked, and doubled in volume.
Turn off heat, and add butter, and mascarpone, when completely incorporated, add citrus zest, citrus juice, and Parmesan cheese….
Garnish with parsley.
Season scallops on both sides with salt and pepper.
In a nonstick sauté pan over medium high heat, quickly sear scallops until brown on both sides, and slightly opaque in center.