Blood orange cheesecake, meringue, white chocolate crumb, biscotti ice cream

Tomas Lidakevicius

Tomas Lidakevicius

1st February 2017

Blood orange cheesecake, meringue, white chocolate crumb, biscotti ice cream

My recipe for blood orange cheesecake, meringue, white chocolate crumb, biscotti ice cream from the Peninsula Restaurant

Ingredients

  • Cheesecake:
  • 450g cream cheese
  • 450g semi whipped whipping cream
  • 250g caster sugar
  • 600g blood orange puree – reduced to 200g
  • 4 leaves of gelatine
  • White chocolate crumb:
  • 280g milk powder
  • 280g t55
  • 84g corn flour
  • 175g caster
  • 14g crushed malden salt
  • 385 melted butter
  • 140g milk powder
  • 630g melted white chocolate
  • Biscotti ice cream:
  • 250g crushed biscotties
  • 400g milk
  • 120g whipping cream
  • 1 vanilla pod
  • 120g sugar
  • 100g egg yolk
  • Meringue:
  • 1 cup sugar
  • 1/2 cup water
  • 4 room temperature egg whites, preferably from fresh eggs 1/2 teaspoon cream of tartar, lemon juice from 1 lemon, or 1/2 lemon

Method

Cheesecake:
Reduce your puree to 200g and then add your sugar to melt. Whip your cream to a soft peak and then mix with cream cheese. Soak gelatine leaves in ice water and add into the puree. When it’s all ready mix all ingredients together and set in the fridge.
White chocolate crumb:
Mix all of the ingredients (except the last two) in a kitchen aid to make a crumble. Then bake all at 120°c for 20 minutes. When it’s cold mix in milk powder and then add warm white chocolate, mixing it well so it coats all the crumb. Chill in the fridge.
Biscotti ice cream:
Blitz your biscotti’s into powder and then mix all of the ingredients. Bring to 82°c and then pass and freeze into a paco container.
Meringue:
Bring sugar and water to 115°c. At the same time whip your egg whites with lemon juice. When it’s nicely whipped add your sugar slowly. When this is done spread onto grease proof paper and bake at 110°c for 35 minutes or untill crispy. Chill and use for garnish.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.