300g ‘Philadelphia’ cheese
300g Anthotyro cheese (soft, white goats’ cheese)
400g créme fraîche
3 cups of sugar
1 pack of crushed ‘Petit Beurre’ biscuits
Lime or lemon zest
Organic Apricot Fruit Topping
Melt the butter in a double boiler, then mix in the crushed ‘Petit Beurre’ biscuits. Place it in a round cooking ring, leaving enough space for the cream. In a large bowl whip the cream cheese, anthotyro cheese and sugar. Place the mix in the refrigerator. Softly whip the créme fraîche, turning it to whipped cream. Combine with the cheese mix and blend thoroughly. Pour filling onto the prepared crust. Garnish with Organic Apricot Fruit Topping and sprinkle lemon zest.
Note: Anthotyro is a soft white goats cheese very similar to ricotta.
More at http://en.wikipedia.org/wiki/Anthotyros
He started his carrier in 2004 at NJV Plaza hotel. He traveled around the world collecting experiences and tasting flavors. He joined ASTY 68 Restuarant in December 2011 and the last 2 years he is the chef in charge. From that restaurant he started the cooperation with All Organic Greek Garden. Ena exercise which is walking on trails creatively, having as target the treatment and processing of raw materials into products that are possessed by the quality and imagination.