Ingredients
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Directions
- For the candied lemon zest, in a pot with equal parts sugar to water bring to a boil to dissolve the sugar. Peel the lemon and cut all the white or pith so that you are left with only zest. Cut in to a fine julienne and place in the sugar water, mixture and simmer for 3-5 minutes. Taste the lemon zest and make sure it is not bitter. Strain the lemon zest and roll on to a plate of sugar and let dry for one day. The next day the lemon zest should be dry and crispy and ready for garnishing.
- For the plate, pour ¼ cup of the raspberry sauce on the plate place the cheesecake, and garnish with fresh raspberries, mint, and the candied lemon zest. As an option, you can add whipped cream and candied lemon slices.
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