Raspberry millet cheesecake

I celebrated the first day of spring with this raspberry millet cheesecake. Desserts made with millet are every bit as delicious as traditional ones, and if you’re a fan of millet pudding, you’re already lost… Finished with a chocolate sauce and set on a coconut biscuit base, it’s an afternoon treat worthy of top marks!

Ingredients for the coconut base:

• 120 g coconut biscuits
• 50 g butter, melted (or coconut oil)

Place the biscuits and melted butter or coconut oil into a food processor and blend until the biscuits are finely crushed and the mixture resembles wet sand. If you do not have a food processor, place the biscuits into a strong plastic bag (such as a zip-lock bag) and crush them thoroughly using a rolling pin or meat mallet. Combine with the melted butter or oil.

Line the base of a 23 cm springform tin with baking parchment, covering only the bottom. Press the biscuit mixture firmly into the base of the tin, smoothing the surface with your hand or the bottom of a glass. Chill in the refrigerator for 30 minutes.

Ingredients for the raspberry millet filling:

• ½ cup millet
• 1 cup boiling water
• a pinch of salt
• 300 g raspberries, fresh or frozen
• ½ cup icing sugar (or less, to taste)
• 200 ml double cream
• 1 teaspoon vanilla bean paste
• 12 g (4 teaspoons) powdered gelatine + 60 ml cold water

If using frozen raspberries, thaw them in a bowl and do not drain the juice.

Rinse the millet several times under warm running water, then drain well. Pour the boiling water into a saucepan, add the millet and salt, and bring to the boil. Reduce the heat and simmer gently for approximately 15 minutes, until the millet is tender and all the water has been absorbed (adding a little extra water if necessary). Leave to cool slightly. Transfer the warm cooked millet, raspberries and icing sugar to a blender. Blend until completely smooth and creamy.

Meanwhile, sprinkle the powdered gelatine over the cold water, stir and leave to bloom for 10 minutes. After this time, heat gently and stir until dissolved (this can also be done in a microwave). Note: Do not allow the gelatine to boil, as it will lose its setting properties. Pour the double cream and vanilla bean paste into the blended raspberry mixture. Blend until combined. Add the dissolved gelatine and blend thoroughly.

Pour the prepared filling over the chilled biscuit base. Refrigerate for several hours, or until completely set.

Before serving, decorate the raspberry millet cheesecake with chocolate sauce, extra fresh raspberries and basil leaves.

Ingredients for the chocolate sauce:

• 30 ml double cream
• 50 g dark chocolate, finely chopped

Heat the cream in a small saucepan. Remove from the heat, add the chopped chocolate and leave to stand for 2 minutes. Stir until smooth and glossy. Leave to cool slightly until the sauce thickens.

Enjoy!