Here Agar seaweed is used to set the cheese cake. Tamarillos can be a bit tart when eaten free but simmered in red wine with vanilla sugar, a cinnamon stick & the zest of a lemon, they can be heavenly.
200g ginger snaps biscuits
1/3 cup (80ml) dessert wine or sweet sherry
1 tsp Agar powder
Zest and juice of 1 lemon
250g cream cheese
500g thick Greek-style yoghurt
1/2 cup (110g) vanilla sugar
8 ripe and juicy tamarillos
2/3cup (~150g) vanilla sugar
1 cup red wine (shiraz/merlot)
1 cup water
strip of lemon zest
Place the ginger snaps in a food processor and pulse to form crumbs. Place crumbs and wine in a bowl, then stir to combine. Divide among four 250ml serving glasses. Set aside.
Prepare the lemon juice and if necessary add a bit of water to make ¼ cup of liquid. Sprinkle the sugar and the Agar powder on it; let stand for 5 minutes for the agar to swell. Heat the lemon juice on medium heat and stir until the sugar & agar are completely dissolved. Then, combine the cream cheese, yoghurt, lemon zest and agar mixture with a whisk until smooth. Pour over the biscuit mixture and chill for 20 minutes or until set.
To make the compote, heat up wine, water and sugar with the cinnamon in a pot. Stir over a low heat, until the sugar dissolves. Bring to the boil and simmer for 5 minutes. Peel the tamarillos and place them in the liquid; gently bring to the boil, cover and simmer for 10 minutes. Remove from heat; cool and then refrigerate several hours or overnight.
To serve, garnish the yogurt mixture in the serving glasses with the compote.