This is a pie that most of my friends like it, specially one friend called Dan. When I cook this pie I remember of his face eating it at my kid’s One year old party.
It is simple to make and and it is fresh and light for summer time.
I wanted to prepare a cake for my husband’s birthday on Monday but because I’m not a very experienced baker yet I rather do things I know it works.
The only change I did in this recipe is that I wanted to turn into a vegetarian recipe so all my friends who keep Kosher can eat it.
The main difference between agar agar and gelatin is the source from which they are derived. Agar is a vegetarian substitute for Gelatin.
“Agar, also known as agar-agar, is a mix of carbohydrates extracted from seaweed, specifically Red Sea algae. It’s also known by its Japanese name, Kanten. Agar-agar has no flavor, odor or color so it’s helpful as a culinary ingredient. It can be used to substitute for gelatin, thicken soups, and make jams and jellies, ice cream, and other desserts that need to set.”
That was the very first time I used it. In this recipe I thought one tea spoon would be enough but I think it was less firmer than I wished, so add 2 teas spoons instead.
I think gelatin into pie mixture makes it firmer and easier process to prepare it but if you’re vegetarian and wishes for a tasty refreshing dessert, that is an option for you.
for the Dough:
250 gr of no name Honey Graham Crumbs
1/2 cup of becel pro active margarine
add lemon zest from one lemon
3 table spoons of crushed pecans
2 tea spoons of agar agar powder dissolve in 1/2 cup of water ( I advice for better firm result if you don’t mind to NOT be kosher than use regular gelatin buy Knox® Unflavoured Gelatine and use one envelope to this recipe and follow their preparation instructions)
one can of thick cream ( the best one you find that Asian products at Superstore, photo attached)
200 gr of Ricotta
100 gr of Goat cheese
2 table spoon of cream cheese
1 tea spoon of vanilla extract
3 table spoon of non pasteurized honey
1 table spoon of lemon juice
one cup and 1/2 of strawberries, raspberries and Saskatoon berries jam, 1 scooped granadilha ( or passion fruit )- for the Jam I use Organic Raw sugar ( 3/4 cup)
1 vanilla bean opened and removed the small seeds
peels from 1/2 orange, 1/2 gratted apple
1 table spoon of lemon juice
1 package of pineapple flavored gelatin dissolved in 150 ml of hot water ( or citric jelly)
Preparing the dough:
In a big bowl mix with your hands all the ingredients and after you mixed well line up in the bottom of an Aluminum Cake Pan with Removable Bottom, Round, 8 by 3-Inch. (we got a SPRINGFORM PAN 8″Product #064019004000 from http://boutique.ricardocuisine.com/en/catalogue/product_details/0640190040000-springform-pan-8-20-cm that features a design for easy removal and serving.)
Than preheat oven to 375 F and and bake for 8 min and remove it and wait to be room temperature.
Preparing the cheese mixture:
How to prepare the agar agar:
dissolve 2 tea spoons of agar agar in 1/2 cup of water, get a small pan and in low heat using a wood spoon mix well until the mixture boil for 45 seconds/one minute.
than in a bowl add one can of thick cream,200 gr of Ricotta,100 gr of Goat cheese,2 table spoon of cream cheese, 1 tea spoon of vanilla extract, 3 table spoon of non pasteurized honey ,1 table spoon of lemon juice and use a mixer or blender for 3 minutes.Than Add the agar agar you just prepared it ( or the Knox gelatin dissolve in 1/3 hot water) to the cheese mixture with a spoon gently mix for less than a minute.
Add this mixture on top of the baked dough and put in the fridge for 4 hours.
While you wait the pie to be cool down prepare a wild berries jam.
In a pan , medium heat add 1 cup of chopped strawberries, 1 cup of raspberries and 1/2 cup of Saskatoon berries (one of my patients picked up in the forest for me) and one scooped granadilha and 1/2 grated apple with the peel. Add the orange peels and the vanilla beans seeds + the bean to get all the best flavor from it.
Than I added 3/4 cup of organic raw sugar cane sugar and once it boils put the heat on low and wait 40 min and pay attention to don’t burn it, mix once in a while.If you think is getting too tick just add a bit of water.Turn off the heat and add 1 table spoons of squeezed lemon. After jam was done I removed the bean. Add than 250 ml of the jam you just prepared in a separate bowl and add one 1 package of pineapple flavored gelatin dissolved in 150 ml of boiling water. ( you can use orange flavored gelatin or any citric type) The pineapple flavored gelatin I found at the Portuguese FISH market on William avenue.
Wait to cool down in room temperature.
After 4 hours, add the jam on top of the cheese and put back in the fridge for one more hour and you can serve it, I normally do in the morning to eat at dinner time. I prepared it for Shabbat dinner, taking advantage of my Friday off. I started preparing it at 10 am. Before serving it add a plate under the SPRINGFORM PAN 8″ (20 CM) and remove bottom carefully. I suggest that before you open the pie pan use a sharp knife to detach the corners of the pie to do not break it.
On top of the pie I decorated with fresh raspberries and mint leaves
I normally serve this cake with Barefoot Wine Bubbly Pink Moscato and celebrate birthdays! Happy birthday to my lovely Husband !