for 4 person

Base

100 g	sponges (e.g. madeleines, finely chopped)
25 g	butter, melted, left to cool

Filling

200 g	double cream cheese (e.g. Philadelphia)
2	eggs
4 tbsp	sugar
1 tbsp	lime juice

Coulis

2 tbsp	sugar
1	vanilla pod, cut lenghtwise, seeds scratched out
2	star anise
1	papaya, cut into pieces
2	limes , peel off all the zest around the fruit; cut out the pulp situated between the white membrane

How it's done

Base

Mix the sponge cakes with the butter. Spread the mixture in the prepared tin and press down firmly.

Filling

Mix all the ingredients together well and spoon onto the base.

Bake for approx. 30 mins. in the bottom half of an oven preheated to 220°C. Remove and let cool slightly. Remove the cake from the tin and place on a rack to cool. Cover and refrigerate for approx. 2 hrs.

Coulis

Bring the sugar and all the ingredients up to and including the star anise to a boil and simmer approx. 10 mins. Remove the vanilla bean and star anise. Puree 1 tbsp of this sauce with the papaya. Add the lime sections to the remaining sauce and let stand for approx. 30 mins.

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