Belle Lumière » Belle Lumière, Magazine

Retractus_Photography_small_020PINRetractus_Photography_small_001-2PINRetractus_Photography_small_022PINRetractus_Photography_small_007PINRetractus_Photography_small_012PINRetractus_Photography_small_014PINSusana Machado  |  Ericeira, Portugal  |  Retractus.com
Styling from Suvelle Cuisine

” He made me his cheesecake, the one that is by far my all time favorite cake, asked me to arrange a picnic basket and we headed to the beach on my birthday. And between a slice of that piece of heaven and a glass of sparkling and fresh wine he just kept shooting this amazing and unforgettable afternoon. ” – Susana

RECIPE

750 gr Ricotta
500 gr Mascarpone
1 1/2 cups sugar
6 eggs and 1 egg yolk
Zest of 2 lemons
1/4 cup of cream
2 tspoon vanilla extract
1/2 package of sweet crakers
1/2 cup melted butter
Berries coulis
1 cup blueberries
1 cup frozen raspberries
1 cup mirtillos
3 tblspoon sugar
Blueberry sparkling wine
1 bottle of fresh white sparkling wine
1/3 cup of mirtillos
1/3 cup sugar
1/3 cup water

METHOD

1. Preheat oven to 170ºC

2. Spread the bottom of a tart pan with some butter and line with parchment paper. Crush the crackers and add the butter to obtain a consistent crumble. Coat the bottom of the pan and bake for about 10 minutes.

3. In a processor mix the ricotta, mascarpone and sugar and beat until a smooth cream. With the machine running add the eggs and then the lemon zest, vanilla and cream and let it mix well.

4. Pour the batter into the pan and bake for about 2 hours. Switch off the oven and let the cheesecake stand for 30 minutes within until it flattens down. Allow to cool completely before unmolding.

Coulis
5. For the coulis, put all the ingredients in a saucepan and bring to heat until boiling. Reduce to medium / low heat and let reduce for about 30-40 minutes. Allow to cool and serve on top of the cheesecake.

Blueberry sparkling wine
6. In a pan put the blueberries, water and sugar and bring to a boil. Leave over medium/ low heat to reduce for 10 minutes. At the end drain the liquid to a bowl and let it cool.

7. Place 2/3 of the syrup in a bottle and add the wine. Serve with more blueberries and lemon thyme sprigs.

SHARE|FACEBOOK|PINTEREST|TWITTER

2015-06-15_0038PIN2015-06-15_0023PIN2015-06-15_0022PIN2015-06-15_0024PIN2015-06-15_0039PIN2015-06-15_0020PIN2015-06-15_0019PIN2015-06-15_0040PIN2015-06-15_0018PINSarah Smith  |  Charlottesville, VA  |  Simplysarah.me

This romantic and intriguing bridal session was set against the gorgeous backdrop of Verulum Farm in the gentle rolling hills Charlottesville, VA. Put together by the talented Mallory Joyce and Laura Gordon for my 1:1 workshop session, these images tell the story of the mystique, depth and beauty that women possess and give way for a moody yet beautiful color palette that you don’t often see used. ” – Sarah
Stylist and Florist: Mallory Joyce
Venue: Verulam Farm
Calligraphy: Stephanie Fishwick
Intimates: Gossamer Vintage Heirloom Gown
Hair & Makeup: Faces by Liz
1:1 Workshop with: Laura Gordon

SHARE|FACEBOOK|PINTEREST|TWITTER

Nate&Olivia_14copy2PINNate&Olivia_20copy2PINNate&Olivia_05copy2PINNate&Olivia_03copy2PINNate&Olivia_36copy2PINNate&Olivia_19copy2PIN111PINNate&Olivia_22copy2PINNate&Olivia_41copy2PINHeather Beerman  |  Lancaster, PA  |  Jakeandheatherphoto.com

This is a unique engagement session of a simple, small-town girl finding her heart’s other half in a scruffy, Connecticut mountain man. These two wrote letters to each other for most of their long-distance dating relationship & with a 3 month engagement they greatly anticipate their wedding day! Here are a few light-hearted photos of the joy in their hearts and passion in their eyes. Love in the air! ” – Heather

SHARE|FACEBOOK|PINTEREST|TWITTER