cheesecake
- 1.3kg Brillat-Savarin
- 200g double cream
- 200g sugar
- 6 whole eggs
- 85g egg yolks
- 1 x vanilla pod
- 1x lemon, orange and lime, zested
- pinch of salt
- 220g almond crumb
Brillat-Savarin Cheesecake
Ingredients
blackcurrant leaf milk ice cream
- 3 ltrs whole milk
- 250g sugar
- 1tin condensed milk
- 50g dried blackcurrant leaves
blackcurrant and white balsamic jelly and puree
- 1kg frozen blackcurrants
- 200g sugar
almond crumb
- 40g each of plain flour, unsalted butter, ground almonds, castor sugar, demerara sugar
Method
almond crumb
Mix the ingredients to a crumb, bake until golden at 160 degrees C, set aside to completely cool and blend to a fine crumb.
cheesecake
Place a double layer of tin foil ono a work surface. Sit the cheesecake mould on top, Trim around leaving a 2cm border. Turn the border up and seal with tape.
Weigh out the ingredients and blend the mix in a Thermomix to 65 degrees, speed 6, for 8 minutes. Pass in to a bowl leave it to sit for 30 minutes.
Skim the foam off the top and vacuum pack it in the bowl. Carefully pour the mix into your lined mould. Bake at 100 degrees for 30 minutes.
Keep an eye on it, if it needs cooking more turn down the temperature and cook for a further few minutes. Remove from the oven, leave it out for 10 minute to rest then refrigerate.
blackcurrant leaf milk ice cream
Bring milk to the boil and reduce it to 1700g whisking often. Once reduced add the sugar, a pinch of salt and condensed milk and blend.
Pour over blackcurrant leaves and leave to infuse for 60 minutes before passing through a chinois. Set aside to cool. Churn.
blackcurrant and white balsamic jelly and puree
Bag up the frozen blackcurrants with the sugar. Steam at 100° for 30 minutes. Pass off and take 200g of the jus for jelly. Blend the pulp with white balsamic to taste.
Set the juice on the surface of the cheesecake using a ratio 7 leaves bronze gelatine/litre
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