DESIGN+FOODTALKS with Klaartje Busselot / @kiiv_design
Meet Klaartje Busselot the founder of Kiiv design – a Belgian design studio that she founded in 2017. It’s her playground where she experiments with bold colors, shapes, patterns and proportions.
3 years ago Klaartje discovered her talent for color and design and started designing personalized textile collections for restaurants, hotels, bars… until finally Kiiv was born.
She loves to collaborate with companies and other designers and the interaction, the opportunity to learn from someone else and to create diverse projects, is what drives her.
The last thing that suits her is the image of the lonely artist who picks ideas out of the blue.
Her latest collection is a collaboration with Ora Pro Nobis, a Belgium based rug label. The collaboration is a colorful rug collection entitled “Greetings from the city of Belgium” and we can’t wait to have some of them at PalermoUno!
Here is what she prepared for you:
Chocolate Lime Cheesecake with Mango Topping
INGREDIENTS (Serves: 8)
– 250 gr. chocolate chip cookies
– 100 gr. unsalted butter
– Pinch of sea salt
– 750 gr. cream cheese
– 200 gr. caster sugar
– 4 large eggs
– 2 large egg yolks
– 4 limes
– 250 gr. Mango cut into pieces
– 200 gr. sour cream
1. Place a large overlapping piece of foil over the bottom of a 20-21 cm springform tin, and then insert the pan ring over it. Fold the foil up and around the sides of the tin and place the whole thing on a second piece of foil, also folding it and pressing it securely up around the tin so that you have a water-tight covering. Actually, I sometimes find some water dribbles out from this supposedly secure casing on unwrapping, but it doesn’t seem – as long as you unwrap the outer layer straightaway – to cause any sogginess.
2. Process the biscuits until they are like crumbs, then add the butter and pulse again Line the bottom of the springform tin, pressing the biscuits in with your hands or the back of a spoon. Put the tin in the fridge to set, and preheat the oven in 180°C.
3. Beat the cream cheese gently until it’s smooth, and then add the sugar. Beat the eggs and the egg yolks, then finally the lime zest and juice. Put a full kettle on.
4. Pour the cream cheese filling onto the chilled biscuits base, place the tin in a roasting tray and pour hot water from the recently boiled kettle around the foil-wrapped cheesecake to come about the halfway up the sides of the springform; don’t overfill as you’ll only spill it on the way to the oven. Transfer it as steadily as you can to the oven and cook for 50 minutes.
5. Using a blender, mix the mangos until you get a smooth puree.
6. In a small bowl, combine sour cream, 1 tablespoon sugar, and lime juice. Spread the sweetened sour cream on top of the cheesecake.
7. Use mango puree to decorate the top. Create your own pattern of dots, using a toothpick to swirl the pattern.
8. Put the cheesecake back in the oven and bake for additional 20 minutes. Turn the oven off and allow the cheesecake to cool inside with the oven slightly open for 1 hour.
9. Cover the top of the pan with clingfilm and chill overnight in the fridge before serving.