Back to Foodies Corner Fri 11 Dec
CLEMENTINE CHEESE CAKE
CHEESE CAKE FILLING
Ingredients: 100 GRM YOGHURT 100 GRM DOUBLE CREAM 1 VANILLA POD–SPLIT 65 GRM SUGAR 2 LEAVES GELATINE 400 GRM CREAM CHEESE
PINCH OF CINNAMON
Method: 1. Heat yoghurt, cream, vanilla, sugar and cinnamon on the stove on a medium heat 2. Soak gelatine until soft and squeese out excess water 3. Add gelatine to yoghurt, cream, vanilla, sugar and cinnamon mixture 4. Fold in ice cream
5. Pour mixture into circular mould and set in the fridge until set
BISCUIT BASE
Ingredients: 60g butter 60g sugar 60g demerara 60g flour
60g ground almonds
Method: 1. Cream butter until light and fluffy 2. Add sugars and beat in an electric mixer 3. Fold in flour and almonds until a pastry is formed 4. Chill for 20 mins and roll out 5. Bake in the oven until golden brown 6. Crumble the biscuit and add to a blender, blitz until it forms the consistency of breadcrumbs 7. Add 30g of melted butter 8. Place this mixture into small round moulds using the back of a spoon ton push down 9. Put in the fridge to set
10. When cheese cake mixture is made pour on top and place in the fridge to firm up
CLEMENTINE GEL
Ingredients: 400 GRM CLEMENTINE PUREE. 100 GRM WATER 100 GRM SUGAR
5 GRM AGAR AGAR
Method: 1. On the stove, heat the puree, water and sugar until the sugar is dissolved 2. Bring to the boil then add the agar agar and whisk for 2 minutes to activate 3. Pour into a container and leave to set until hard 4. Once hard, blend into a puree using a hand blender until smooth
5. Serve in a separate container to cheesecake
Source: Coalshed
