Cheesecakes
Bakels Gourmet Cheesecake Mix
1. Place Group 1 in mixing bowl in order as listed. & blend together on low speed.
2. Whisk on top speed for 10 minutes & then on 2nd speed for 2 minutes.
3. Spread evenly on to the base of a well-greased coffin tray.
4. Pre heat oven to 220°C & bake for 7-8 minutes. Remove & allow to cool.
1. Place Group 2 in mixing bowl in order as listed.
2. Whisk together on low speed for approximately 1 minute & scrap down.
3. Continue whisking on top speed for 3 minutes.
4. Spread the cheesecake mix evenly over the pre-baked sponge sheet in the coffin tray.
1. Cream butter & sugar in Group 3, add flour & mix to a medium to fine crumble.
2. Bake in a hot water bath to avoid over baking of sponge base at 190°C for 50-55 minutes.
3. Remove, chill & drizzle strawberry coulis over cheesecake slice & top with fresh strawberries
Sour Cream Cheesecake
Ingredients:
For the base:
1 ½ cups (200g) ground graham crackers or plain vanilla cookies
6 tbsp (85g) butter, melted
For the cheesecake filling:
16 ounces (2 cups or 450g) cream cheese, at room temperature
2 cups (480g) sour cream, at room temperature
1 cup granulated sugar
3 eggs, at room temperature
1 tbsp vanilla extract
Method:
Set oven to 180°C.
Line the bottom of a 24cm cake pan springform pan with aluminium foil for easier removal.
For the base:
Mix the graham cracker crumbs with the melted butter until it looks like wet sand. You can use the food processor to mix both ingredients after you ground the cookies.
Pat onto the bottom of the prepared pan, pressing with your hand until it is compact.
Bake for 10 minutes, until it dries & begins to colour lightly. Reserve.
For the cheesecake filling:
Mix cream cheese with the sour cream in a large bowl until smooth & no lumps remain.
Add the sugar & mix until well-integrated.
Add the eggs & continue mixing until everything is well combined & creamy. You don’t need to beat because we don’t want to incorporate air into the mixture, but make sure no egg parts remain, especially egg whites which tend to take longer to disintegrate.
Scrape the sides of the bowl regularly with a spatula to fully integrate the mixture.
Add vanilla & mix well.
Pour the batter into the prepared pan.
Bake cheesecake for 30 minutes in the preheated oven. Turn off the oven & leave the cheesecake inside, without opening the oven door, for 1 hour.
Remove from the oven & cool completely to room temperature on a wire rack.
Cover it in plastic wrap without removing it from the pan & refrigerate it for at least 8 hours. I recommend a minimum of 1 day. (At this point, it can also be frozen, always well wrapped).
Run a smooth-bladed knife around the edges & carefully remove the side ring from the pan. If you used aluminium paper, lift the sides & place your open palm beneath the paper & the pan. Lift the whole cheesecake (it’s cold, so it’s firm), carefully unwrap the paper & remove it completely, & place the cheesecake on the serving plate.
Serving Size: ⅛ Calories: 532 Sugar: 29Gms Sodium: 287.8mg Fat: 38.4gms Carbohydrates: 37.6gms Fibre: 0.4gms Protein: 10.3gms Cholesterol: 170mg
Creamy Vanilla-Orange Cheesecake
Ingredients:
Crust
90gms All-Purpose Flour
1 cup (96g) almond flour or finely ground almonds
½ cup (71g) confectioners’ sugar or glazing sugar
¼ tsp table salt
6 tbsp (85g) butter, softened
Filling
680gms cream cheese, at room temperature
1 ½ cups (298g) granulated sugar
5 large eggs, at room temperature
113gms heavy cream, at room temperature
2 tsp Vanilla Extract
zest of 1 orange or zest of 1 lemon
Method:
To make the crust: Whisk together the flour, almond flour, confectioners’ sugar, & salt.
Mix in the butter until evenly crumbly.
Press into a 9″ to 10″ springform pan, pushing firmly up the sides. Prick the bottom of the crust all over with a fork. Chill in the freezer, uncovered, for 15 minutes or so, while you preheat the oven to 375°F.
Remove from the freezer, & bake for 14 to 16 minutes, until the crust is lightly browned at the edges. Set aside to cool while you make the filling.
To make the filling: Slowly mix the cream cheese & sugar until well blended, scraping the sides & bottom of the bowl.
Mix in the eggs one at time, then the cream, flavourings, & zest.
Pour the filling into the baked crust, & reduce the oven heat to 325°F. Bake for 50 to 55 minutes, until the cheesecake is set around the edges (a 4″ to 5″ circle in the centre will remain soft).
Turn the oven off, prop the door open, & let the cheesecake sit for an hour.
Run a knife or spatula around the edges. Cool for several hours.
Just before serving, top as desired.
Passionfruit Cheesecake
Ingredients:
For the passion fruit curd:
2 extra large egg yolks
¾ cup passionfruit pulp or puree
¼ cup lemon juice
100gms unsalted butter
¼ cup sugar
For the no-bake lemon cheesecake:
2 cups graham crackers or vanilla wafers crumbs
115gms butter, browned & cooled
600gms cream cheese, room temperature
500gms whipping cream, room temperature
400gms condensed milk
zest of 2 lemons
½ tsp vanilla extract
1 cup passionfruit curd
Method:
For the curd:
In a bowl, whisk together egg yolks & sugar for 1 minute.
Add the passion fruit pulp or puree & lemon juice, mix well & reserve.
In a heavy-bottomed medium saucepan, melt the butter without letting it boil.
Remove from the heat & add the yolk mixture, stirring constantly with a whisk, & return the pan to the stove.
Cook over low/medium heat, stirring constantly, until the mixture thickens, 3-5 minutes, depending on the saucepan material & temperature. Don’t let it boil. If needed, lower the temperature or remove from the stove, mix & then return until it thickens.
Transfer to a bowl, cover with plastic (I use freezer sheets or plastic wrap) that touches the whole surface & let cool down. This will prevent the top layer of drying as it cools down.
Pour into a glass container with a lid & keep refrigerated.
Makes about 1 ¼ cups.
For the lemon cheesecake:
Prepare a crumb base mixing crumbs with the brown butter until it resembles wet sand.
Line a 9×13-inch (23x33cm) pan with 2-inch sides with aluminium foil, letting it hang over the two long sides (the short sides won’t have foil). Pat the crumb mixture evenly over the bottom. Refrigerate while making the filling.
Beat the cold cream in a medium bowl until medium peaks form when the beaters are lifted. The tip will fall slightly & the cream will have some consistency but not be completely firm.
Beat cream cheese until smooth in a large bowl.
Add the half whipped cream & beat until beginning to thicken about 1-2 minutes. The peaks when you lift the beaters should be quite firm but with a slight drop.
Stir in the condensed milk, lemon zest, & vanilla, & mix well.
Pour the cheesecake mixture over the prepared base.
Add dollops of passionfruit curd all over the batter, using about 1 ½ cups of the curd mixture. With a smooth-bladed knife, swirl it lightly.
Refrigerate for 2 hours, or until it’s firm enough to cut. Or freeze it, well covered in plastic wrap first, & then aluminium foil.
Serve cold.
Take out of the freeze about 15 minutes before serving. Cut into squares & serve.
Ricotta Cheesecake
Ingredients:
For the crumb crust:
1 ½ cups graham cracker crumbs (see Notes for alternatives)
6 tbsp unsalted butter, melted
For the ricotta filling:
1½ cups cream cheese, at room temperature
1½ cups ricotta cheese discard any excess liquid
⅔ cup sour cream, at room temperature
¾ cup sugar
4 eggs, at room temperature
1 tsp vanilla
2 tsp lemon zest
Method:
For the crumb crust:
Preheat the oven to 170°C. Prepare your springform pan by spraying coconut oil or similar or applying butter to base & sides to allow an easy release.
In a food processor add your biscuit base & pulse until you have very fine crumbs. Add the melted butter & pulse until fully incorporated.
Place sufficient crumb into the base of the prepared springform pan & press firmly on the base & side until you achieve an even coverage.
Bake for 10 minutes. Remove from the oven & place on a cooling rack while making the filling.
For the ricotta filling:
Lower the oven to 140°C.
Mix room temperature cream cheese, ricotta, & sour cream in a large mixing bowl with a whisk until very smooth. Importantly, avoid incorporating air into the batter. Add the sugar & mix until it’s well incorporated.
Fold in two eggs at a time, mixing with a wire whisk until fully combined whilst scraping down the sides of the bowl regularly. Add vanilla & lemon zest, stirring to incorporate well. Add to the prepared springform pan.
Bake the cheesecake for about 1¼ hours or until the top is dry & the filling barely jiggles in the centre. Don’t be tempted to bake until the centre is completely set. It will solidify as it cools & after refrigeration
Cool completely to room temperature in the pan on a wire rack, the centre will fall a little.
Wrap in plastic (still in the pan) & refrigerate for at least 6 hours.
When ready to serve, run a smooth-bladed knife carefully around the edges to loosen the cheesecake, open the springform ring, &, using a spatula, lift & transfer the cake to the serving plate.
Serve cold or at room temperature, plain or with a coulis & whole fresh or frozen berries of your choice.
Sicilian cheesecake
Ingredients:
185gms biscuit crumb
115gms unsalted butter melted
900gms whole milk ricotta cheese
4 eggs room temperature
250gms mascarpone cheese
1 cup granulated white sugar
60gms chopped semisweet dark chocolate
3 tbsp cornflour
2 tbsp Marsala
3 tsp finely grated orange zest
½ tsp ground cinnamon
Method:
Preheat the oven to180ºC. Prepare your springform pan with butter or oil.
Base
Combine the biscuit crumbs with melted unsalted butter in a medium bowl.
Spread evenly onto the base of the prepared pan then press with fingertips or the back of a spoon until well compressed & flattened. Refrigerate while preparing the filling.
Filling
Process the ricotta & sugar in the food processor until smooth. Add the eggs & whizz until well combined. Add the mascarpone, cornflour, Marsala, orange zest & cinnamon. Process to mix well. Avoid overmixing the mascarpone cheese as there is a possibly of it splitting. Add the dark chocolate & pulse until just barely combined without breaking up the chocolate too much.
Pour into the prepared base & smooth the surface.
Bake
Bake for 45-50 minutes or until the sides are puffed up, the middle is still a little jiggly & the surface is browned.
Turn the oven off & leave the cheese cake in the oven for 1 hour with the door ajar.
Remove from the oven & let cool completely. Refrigerate overnight or for a few hours to chill & set completely.
Mini Cheesecakes
Ingredients:
Crust
120gms All-Purpose Flour
28gms ground almonds
28gms light brown sugar, packed
¼ tsp table salt
85gms butter, cold
Batter
227gms cream cheese, room temperature
50gms sugar
28gms sour cream, room temperature
1 large egg, at room temperature
1 tsp Vanilla Extract
Method:
To make the crust: Preheat your oven to 425°F. Whisk together the flour, almond flour, sugar, & salt. Cut in the butter with a pastry blender or two knives, or rub together with your fingers until the mixture resembles coarse sand. Sprinkle in a teaspoon or two of water if the dough is too crumbly to hold together when squeezed.
Divide the crumbs among the 12 cups of a bite-size cheesecake pan. Press them firmly into the bottoms & about ½” up the sides. Bake in the preheated oven for 8 to 10 minutes, until set & just beginning to colour. Remove from the oven & let cool. Reduce the oven temperature to 160°C.
To make the batter: In a medium-sized bowl, beat the cream cheese & sugar until smooth. Add the cream, egg & vanilla; mix well. Spoon the batter into the cooled crusts, using about 2 tablespoons in each. Top with a scant half teaspoon of melted chocolate or jam, & use a knife blade to swirl it into the batter.
Bake the cheesecakes for 18 to 20 minutes, until just set. Remove from the oven & let cool for at least 30 minutes — the tops will sink slightly. Use a knife to gently loosen the edges, then carefully invert the pan & push the cheesecakes out. Immediately turn the cheesecakes right-side up & chill them. To remove the metal plates before serving, run the blade of a table knife under hot water to warm it, then run the knife between the crust & the metal disk to free up the cheesecake.
Just before serving, garnish with fresh berries or pie filling & whipped cream, if desired.
Caramel Chocolate Cheesecake w/ Praline Pecans
Ingredients:
Crust
85gms butter, softened
28gms icing sugar
table salt, pinch
½ tsp Vanilla Extract
14gs Dutch-process cocoa
90gms All-Purpose Flour
53gms pecans, finely chopped
Filling
227gms semisweet chocolate, finely chopped
170gms heavy cream
78gms dark corn syrup
85gms caramel, cut from a block or 9 individually wrapped ½” caramels
213gms brown sugar, packed
table salt, pinch
14gms Dutch-process cocoa
539gms cream cheese, at room temperature
2 tsp Vanilla Extract
3 large eggs, at room temperature
Garnish
113gms pecan halves
28gms heavy cream
53gms light brown sugar
Method:
Preheat the oven to 175°C & lightly grease a springform pan.
To make the crust: In a large bowl, beat the butter with the icing sugar, salt, vanilla, & cocoa until smooth. Add the flour & pecans & mix until combined.
Press the crust evenly into the bottom & half way up the sides of the prepared pan. Bake for 15 minutes, until the bottom has set & becomes fragrant. Remove from the oven & place on a rack to cool. Reduce the oven temperature to 160°C.
When the pan has cooled, crimp some foil around the base where the edges meet the bottom; this will protect against leaks during baking.
To make the filling: Place the chopped chocolate in a small bowl; set aside. Combine the cream & corn syrup in a medium saucepan & bring to a boil. Remove from the heat & pour half the mixture over the chocolate.
Corn syrup is a sweet, viscous syrup that’s derived from cornstarch1. It’s made by combining cornstarch with water, then introducing enzymes that convert the starches to sugars, like glucose1. The more the syrup is refined, the sweeter & more viscous it becomes.
There are two main varieties of corn syrup: light & dark2. Light corn syrup is transparent, often vanilla-flavored, & milder in sweetness, while dark corn syrup features molasses, resulting in a deeper, richer sweetness & caramel colouring.
Corn syrup is used in foods to soften texture, add volume, prevent crystallization of sugar, & enhance flavour. It’s a common ingredient in many popular desserts & beverages. Bakers, confectioners, & large-scale manufacturers use commercial corn syrup in baked goods, condiments like jams & jellies, & candy making
Return the pan to the heat & add the caramel(s). Reduce the heat to low & stir until the caramel has melted. Remove the pan from the heat & set aside. Stir the chocolate mixture until smooth & let both mixtures cool to lukewarm.
In a large mixing bowl, stir together the brown sugar, salt, & cocoa until well blended. Add the cream cheese & beat at low speed until the mixture is smooth. Scrape the sides & bottom of the bowl & add the vanilla & then the eggs, one at a time, mixing until each egg is fully incorporated before adding the next.
Scrape the bowl, add the melted chocolate mixture, & mix until there are no visible streaks of chocolate in the batter. Pour all but ½ cup of the batter over the cooled crust. Add the reserved caramel mixture to the remaining batter & stir to combine. Spoon this mixture over the batter & use a kitchen knife to swirl the two together.
Place the springform pan inside a large baking pan. Place in the oven & pour hot water into the larger pan to a depth of 25mm. Bake the cheesecake for about 55 minutes, or until the top of the cake is set; the centre should still be wobbly. When the temperature of the cake 25mm in from the edge reaches 75°C, turn off the oven, prop open the door, & let the cake cool slowly in the turned-off oven for 30 minutes.
Remove the cake from the oven & place on a rack. Carefully run the tip of a thin-bladed spatula between the edge of the cake & the pan; this will help prevent the cake from cracking as it cools. After the cake has cooled for 30 minutes, refrigerate it for at least 6 hours before serving.
To make the garnish: Preheat the oven to 175°C. Line a rimmed baking sheet with parchment.
In a medium bowl, combine the pecan halves, heavy cream, & brown sugar. Toss until the nuts are evenly coated & spread on the prepared pan in a single layer. Bake for 15 to 20 minutes, stirring once, until all the sugar is absorbed & the nuts begin to dry & become crisp.
Remove the pan from the oven & place on a rack & using two forks to separate any nuts that are stuck together. The nuts will continue to crisp as they cool.
Garnish the chilled cake with the praline pecans before serving.
Praline is a type of sugary, nutty candy. The term praline can refer to a few different confections depending on where they’re made:
1. French Praline: This is the original praline & is made of almonds that are cooked in boiling sugar until caramelized & crunchy. The candied almonds can then be ground to create pralin, which is used to fill chocolates or create chocolates that are categorized as praliné.
2. American Praline: This version, which was created in New Orleans, is similar to the French praline, but the almonds were replaced with pecans. American pralines are a creamy, fudge-like confection featuring a cluster of pecans coated with a caramelized mixture of brown sugar, granulated sugar, cream (or milk or evaporated milk) & butter.
The taste of pralines is sweet, creamy, & nutty, like caramelized nuts with a soft, fudgy texture. They are popular across the Southern U.S., especially in New Orleans
New York Style Cheesecake
New York Style Cheesecake signature ingredient is sour cream which, along with a hint of lemon, gives the dense, creamy filling a touch of tang. Baked in a biscuit crust, New York cheesecake typically sports cherry or strawberry topping.
Ingredients:
Crust
1 ½ cups (180g) King Arthur Unbleached All-Purpose Flour
⅓ cup (67g) granulated sugar
¼ tsp table salt
8 tbsp (113g) unsalted butter, softened
1 large egg, at room temperature
Filling
908gms cream cheese, at room temperature
347gms sugar
24gms All-Purpose Flour
zest of 1 lemon
table salt, pinch
1 tsp vanilla extract
5 large eggs, at room temperature
113gms sour cream, at room temperature
Fruit glaze
425gms sour cherries
227gms water
100gms sugar
2 tbsp cornflour
Method:
Preheat the oven to 180°C. Lightly grease a springform pan.
To make the crust: In a mixing bowl with a paddle, combine the flour, sugar, salt, & butter. Mix until the mixture is crumbly, then add the egg & continue to mix until a soft dough forms.
Press the dough on the bottom & an inch up the sides of the prepared pan; prick it all over with a fork, & bake for 15 minutes, until light golden brown. Remove from the oven & cool to room temperature. Reduce the oven temperature to 325°F.
To make the filling: Place the cream cheese in a large mixing bowl with a paddle. Add the sugar & flour, & mix at low speed until there are no lumps. Scrape the bottom & sides of the bowl at least twice during this process, to be sure no cheese is sticking.
Add the lemon zest, salt, & vanilla, & mix to combine. Add the eggs, one at a time, mixing until incorporated & scraping the mixing bowl between additions. Stir in the sour cream.
Pour the filling over the crust & bake for 45 to 50 minutes, until the edges of the cake are set one inch in from the edge. The middle should still jiggle when you nudge the pan; in fact, the cake will look underbaked. Measure the temperature of the cake an inch from the edge: when it reaches 175°F, turn off the oven.
Prop open the door, & let the cheesecake cool slowly in the oven for 1 hour. During this time the centre will finish setting. Cooling the cake slowly will keep the top from cracking & ensure a smooth, even texture inside.
To make the glaze: Whisk together the water, sugar, & cornstarch in a medium saucepan until the cornstarch dissolves. Place over medium heat & cook, stirring constantly, until the mixture boils, becomes clear, & thickens.
Remove from the heat & add the drained cherries. Let the mixture cool to room temperature, then spoon it over the cooled cheesecake. Refrigerate the cake until you’re ready to serve.
You should know: If your cream cheese is at room temperature before you use it, the filling will have fewer lumps.
When you mix the cream cheese & sugar together, do it slowly; we want to avoid introducing air to the cheesecake batter as we require a dense consistency.
The centre of the cheesecake will be quite loose at the time the oven is turned off. Heat will continue to travel from the outside of the cake to the inside; the centre will finish cooking as this happens. Cooking the cheesecake too much will cause the eggs to overcook, & the top of the cheesecake to crack.
For a swirled cheesecake, remove one cup of batter & flavour with your favourite add-in. For pumpkin, add ½ cup pumpkin puree, ½ teaspoon cinnamon, ¼ teaspoon ginger, a pinch of allspice & one egg.
Mix well & dollop evenly over the remaining batter in the pan. Swirl together with a sharp knife. Bake as usual.
Eggnog Cheesecake
Ingredients:
Crust
113gms unsalted butter, at room temperature
¼ cup icing sugar
1 tsp vanilla extract
¼ tsp table salt
134gms all-purpose flour
½ cup walnuts, chopped
Filling
680gms cream cheese, at room temperature
250gms sugar
¼ tsp table salt
4 large eggs, at room temperature
1 tsp rum extract
1 tbsp vanilla extract
Extract
227gms sour cream, at room temperature
113gms heavy cream, at room temperature
½ tsp nutmeg
Topping (optional)
½ cup sour cream
2 tbsp sugar
½ tsp vanilla extract
170gms heavy cream
Garnish (optional)
½ tsp nutmeg
1 tsp cinnamon
1 tsp icing sugar
Method:
Preheat the oven to 190°C.
To make the crust: In a medium bowl & using a hand blender, whisk the butter at medium speed. Add the sugar, vanilla, & salt, & beat until blended. Scrape the bowl, then mix in the flour & nuts. Press this mixture into the bottom & about ½” up the sides of a 9″ or 10″ springform pan.
Bake the crust for 12 to 15 minutes, until lightly browned. Remove from the oven & set aside to cool. Reduce the oven temperature to 160°C.
For the filling: In a large bowl, beat the cream cheese, sugar, & salt at low speed until soft & no lumps remain, stopping to scrape the bowl once or twice. Add the eggs one at a time, mixing until each egg disappears before adding the next. Scrape the bowl & mix for 30 seconds more.
Stir in the rum extract, vanilla, sour cream, heavy cream, & nutmeg. Mix just until the mixture is smooth.
Pour the batter into the prepared pan, & bake for 45 to 50 minutes. The edges of the cake will look set & be light golden brown, & the middle should still jiggle when you nudge the pan.
When the temperature of the cake 1″ in from the edge reaches 165°F, turn the oven off, prop open the door, & let the cheesecake cool slowly in the oven for 1 hour. During this time the centre will finish setting.
After 1 hour, remove the pan from the oven & run a thin spatula around the edge to allow the cake to contract evenly as it cools. Chill for 2 hours (or overnight) before topping.
For the topping: Stir together the sour cream, sugar, & vanilla; set aside. Whip the heavy cream until stiff peaks form, then fold into the sour cream mixture. Spread on top of the chilled cheesecake.
To garnish: Mix the garnish ingredients, & sprinkle over the top of the cake. Refrigerate until ready to serve.
Limoncello-Ricotta Cheesecake
Ingredients:
Cooking spray
9 ounces spiced butter cookies (such as Biscoff), broken into pieces
⅛ tsp kosher salt
6 tbsp unsalted butter, melted
2 (8-ounce) packages cream cheese, softened
¾ cup granulated sugar
1 cup whole-milk ricotta cheese
½ cup limoncello
2 tbsp fresh lemon juice (from 1 lemon)
1 tbsp vanilla extract
5 large eggs
Lemon peel strips (optional)
Small basil leaves (optional)
Method:
Preheat oven to 350°F. Place a 12-inch parchment paper round on bottom of a 10-inch round springform pan; secure springform pan ring around bottom. Coat inside of springform pan with cooking spray, & wrap the outside & bottom of pan with aluminium foil.
Process cookies & salt in a food processor until ground into crumbs, about 30 seconds. Pour melted butter through food chute, & process until crumbs are moistened, about 30 seconds. Press crumb mixture into bottom & about 1 inch up sides of prepared springform pan using the back of a large spoon until packed & smooth.
Bake crust in preheated oven until set & firm, about 10 minutes. Remove springform pan from oven, & let cool completely, about 30 minutes. Do not turn oven off.
While crust cools, beat cream cheese & sugar on medium-low speed in bowl of a stand mixer fitted with a paddle attachment until light & fluffy, about 3 minutes, stopping to scrape down sides & bottom of bowl as needed. Add ricotta, & beat on low speed until combined, about 1 minute, stopping to scrape down sides of bowl as needed. With mixer running on low speed, gradually add limoncello, lemon juice, & vanilla, beating until combined, about 1 minute. Add eggs, 1 at a time, beating until incorporated, about 1 minute. Stop & scrape down sides of bowl, & beat on low speed until batter is smooth, about 1 minute. Set aside at room temperature until ready to use.
Place springform pan with crust in a large roasting pan. Pour batter into crust in springform pan. Place roasting pan in oven, & carefully pour hot water into roasting pan until water level reaches halfway up sides of springform pan.
Bake at 350°F until centre is almost set (it will still wobble slightly), 50 to 55 minutes. Turn off oven. Leave cheesecake in oven until water in roasting pan has cooled to just warm, about 30 minutes. Remove foil from springform pan, & transfer springform pan to refrigerator; chill until set & firm to the touch, at least 3 hours or up to 12 hours.
Run a knife around edges of cheesecake in springform pan. Remove springform pan ring from cheesecake; remove parchment paper & bottom of springform pan. If desired, garnish with lemon peel strips & basil leaves. Wrap cheesecake with plastic wrap, or place in an airtight container; store in refrigerator for up to 4 days or in freezer for up to 1 month.
Limoncello — the sweet, potent Italian lemon liqueur made by steeping lemon peel in grain alcohol or vodka — is the star of this silky, creamy dessert. The filling is lightened by the addition of ricotta cheese, & boasts citrusy flavours from both the fresh lemon juice & limoncello. Mixing the filling with the paddle attachment of a stand mixer creates less air, resulting in a creamier cheesecake with no air bubbles. Make sure you wrap the cheesecake well with foil so there are no leaks. To make the water bath without having to juggle a large pan full of water, place the cheesecake in the roasting pan in the oven, then add the water. The basil garnish balances the lemon nicely, but feel free to swap in berries or mint i
Goat Cheesecake w/ Wine-Poached Cranberries
Ingredients:
Goat Cheesecake
½ vanilla bean pod (split lengthwise)
350gms cream cheese, room temperature
250gms goat cheese, room temperature
½ cup granulated sugar
½ tsp kosher salt
50gms mascarpone cheese, chilled
4 large eggs, room temperature
Wine poached Cranberries & Gelée
1 cup (8 ounces) ruby port
¾ cup granulated sugar
2 (2- x 1-inch) lemon peel strips
250gms fresh or thawed frozen cranberries
1 tbsp cold water
1 ¼ tsp unflavoured gelatine
Candied Pistachios
1 tbsp granulated sugar
1 tbsp hot water
100gms raw pistachios
2 tbsp turbinado sugar
Method:
Preheat oven to 175°C. Wrap the outside of a 9-inch springform pan with aluminium foil; set aside. Scrape & reserve seeds from vanilla bean pod; discard pod. Beat cream cheese, goat cheese, granulated sugar, salt, & vanilla bean seeds with an electric mixer fitted with the paddle attachment on medium speed until smooth, about 3 minutes. Add mascarpone; beat on low speed until just combined, about 10 seconds. Beat in eggs, 1 at a time, beating well after each addition & stopping to scrape down sides of bowl as needed. Transfer batter to prepared springform pan; smooth top using a small offset spatula.
Place springform pan in centre of a large roasting pan. Add hot water to roasting pan to come two-thirds up sides of springform pan. Carefully place roasting pan with springform pan in preheated oven. Bake until cake is mostly set but centre is still slightly jiggly, 50 minutes to 1 hour. Carefully remove from oven; remove springform pan from roasting pan; place on a wire rack. Let cool to room temperature, about 2 hours. Remove foil from springform pan; discard foil. Cover & refrigerate at least 8 hours or up to 2 days.
Wine-poached Cranberries & Gelée
Bring wine, granulated sugar, & lemon peel strips to a boil in a small saucepan over medium. Boil, stirring occasionally, until sugar is dissolved & alcohol has cooked off, about 3 minutes. Stir in cranberries; cook, stirring occasionally, until cranberries just begin to pop, 2 to 3 minutes. Remove from heat; let cool 1 hour. Pour mixture through a fine wire-mesh strainer into a bowl. Remove & discard lemon peel strips. Reserve strained cranberries & cranberry cooking liquid separately; set aside.
Place 1 tablespoon cold water in a small bowl; sprinkle with gelatine. Stir to combine; let mixture stand until gelatine softens, about 5 minutes. Meanwhile, transfer reserved cranberry cooking liquid to a small saucepan; cook over medium, stirring occasionally, until reduced to about ¾ cup, 3 to 5 minutes.
Remove from heat; add gelatine mixture, & whisk until dissolved, about 1 minute. Pour mixture through a fine wire-mesh strainer into a small bowl. Let cool to room temperature. Using a spoon, skim off & discard any foam that rises to the top. Pour cranberry-gelatine mixture (the gelée) over the chilled goat cheese cake, tilting springform pan to spread gelée in an even layer. Refrigerate, uncovered, until gelée sets, at least 1 hour or up to 1 day.
Candied Pistachios
Preheat oven to 175°C. Whisk together granulated sugar & 1 tablespoon hot water in a medium bowl until sugar is dissolved, 1 to 2 minutes. Add pistachios; stir to coat. Add turbinado sugar; quickly toss to coat.
Spread pistachios in a single layer on a rimmed baking sheet lined with parchment paper. Bake in preheated oven until pistachios are lightly toasted, 10 to 12 minutes, stirring after 5 minutes. Transfer baking sheet to a wire rack; let cool completely. Break any clusters into pieces. Set aside until ready to serve.
Dip a small offset spatula in hot water, & run along springform pan edge to loosen the cake & gelée; remove sides of pan. Decorate perimeter of cake with cranberries & pistachios; reserve any remaining cranberries & pistachios for another use.
Make Ahead
Goat cheese cake can be refrigerated up to 2 days before topping with cranberry gelée. Cranberries & pistachios can be made up to 2 days in advance. Topped cake can be refrigerated up to 1 day; garnish with pistachios & cranberries just before serving.
Meringues
Pavlova
Ingredients:
For the pavlova:
6 large egg whites
350g caster sugar
1 tsp white wine vinegar
1 tsp cornflour
For the filling:
600ml double cream
1 tsp vanilla bean paste
50g icing sugar, sifted
200g strawberries, hulled & quartered
300g raspberries
200g blueberries
50g pomegranate seeds
few mint leaves, to decorate (optional)
icing sugar, for dusting
Method:
Preheat the oven to 140°C. Line a baking sheet with baking parchment & draw a 30cm circle on the paper. Draw a 15cm circle in the centre of the 30cm circle.
Put six egg whites into a mixing bowl & whisk with an electric whisk until they look like clouds. Gradually add the sugar a little at a time, whisking on maximum speed until they are stiff & glossy. Mix the vinegar & cornflour in a cup until smooth, then stir into the bowl.
Spoon the meringue between the 2 circles on the baking parchment, to make a wreath shape. Alternatively, built the meringue in layers trying to keep uniforms sides & making a dent in the middle to sit the cream & fruit once baked.
Slide into the oven, then immediately reduce the temperature to 140°C & bake for 1 hour–1 hour 15 minutes. Turn the oven off & leave the pavlova inside for an hour or overnight to dry.
To assemble, whip the cream, vanilla & icing sugar until just stiff. Spoon the cream into the indent in the meringue. Arrange the strawberries, Kiwifruit, raspberries, blueberries & pomegranate or your preferred fruit of choice.
To serve, dust with icing sugar & cut in wedges.
Bakel’s Boiled Meringue using Actiwhite
Method:
1. Soak Group 1 for 10 – 15 minutes.
2. Add Group 2 & whisk to a firm meringue.
3. Boil Group 3 together.
4. When temperature drops to 98°C, pour slowly into the above meringue whilst whisking on top speed.
5. Continue whisking for a further 1 – 2 minutes.
6. Pipe desired shapes.
7. Oven temperature 120°C.
Basic Italian Meringue
Ingredients:
200gms sugar
100mls water
4 large egg whites, at room temperature & preferably from fresh eggs
½ tsp cream of tartar, lemon juice from 1 lemon, or ½ lemon
Italian Meringue Egg Nests
Pipe meringue nest similar to the photograph on the right or use a star nozzle for something a little more elaborate.
Preheat oven to 115°C & bake meringue nests for 90 minutes.
Turn the oven off & leave the meringues to cool in the oven & dry out further.
Spoon softly whipped Chantilly cream over your meringue nests & top with fresh strawberries or your choice of fruit. Dust with a little icing sugar & serve immediately.
Method:
1. In a small saucepan, combine sugar & water. Heat over high heat, stirring only until it comes to a boil. Once it reaches a boil, stop stirring. Cook until sugar syrup registers 240°F (115°C) on an instant-read or candy thermometer. Brush down sides of pot as necessary with a pastry brush dipped in water.
2. Meanwhile, combine egg whites & cream of tartar or lemon juice in the bowl of a stand mixer fitted with a whisk attachment (see note). Set mixer to medium speed & mix until soft peaks form (when lifted, the head of the mixer should form gentle peaks in the egg whites that very slowly collapse back into themselves), about 2 minutes.
3. With the mixer running, carefully & slowly drizzle in hot sugar syrup. (Hot sugar is just as dangerous as fryer oil, so use caution!) Increase speed to high & whip until desired stiffness is achieved. Soft peaks are often used to aerate mousses, for example, while a stiff peak is best for buttercream.
Meringue-Making Tips
Making meringues is not hard, but here are some tips to make sure that you get the most out of those egg whites.
Consistency is key: In a heavy-bottomed saucepan, add your sugar. Pour in just enough water to give it the consistency of wet sand.
Wipe down your pan: Make sure to wipe down the sides of the pan with a wet pastry brush to clean off any sugar granules. This prevents small granules from caramelizing on the side of your pan & the sugars from crystallizing in mixture as it cools.
Use a Thermometer: The moisture content & hardness of a sugar syrup can be accurately gauged by its temperature. In this case, we’re looking for the “soft ball stage,” the temperature at which a small amount of sugar dropped into a bowl of cold water will form a ball that holds together but is still malleable. Use a candy thermometer to monitor the temperature of your sugar. 240°F is what we’re after.
Avoid Fats: Since fat prevents egg white from foaming properly, it’s very important that your mixing bowl & tools are clean of fat or grease. Essentially, fats interfere with the bonding of the egg proteins as they whip, making it more difficult to create the foam structure.
Use Eggs at Room Temperature: Room temperature egg whites whip up faster. The ideal temperature for whipping egg whites is about 21°C. Warmer egg whites make it easier for sugar to dissolve in the meringue. If all you’ve got is fridge-cold eggs, start by whipping them at a lower speed for a minute or two to help loosen & warm up the whites before switching to higher speed for volume.
Do not Overbeat! If egg whites are whipped for too long, they will eventually collapse because it has a curdling effect on the egg protein. To avoid over-whipping, keep your mixer at medium-high speed, rather than going full speed ahead. Once the sugar syrup has been added to an Italian meringue, it will become much more stable, & overbeating will be less of an issue.
Sugar is Your Friend: The typical ratio for meringue is two parts sugar to one part egg white. Since eggs whites contain 90% water & only 10% protein, sugar helps create stability in foams because of sugar’s hydroscopic qualities. In simpler terms, sugar binds with water & holds it in place. It also adds viscosity to the liquid whites, making the bubbles more stable.
Add an Acid: Adding an acid like lemon juice, cream of tartar, or even vinegar raises pH, helping to denature some of the egg protein. Whipping takes slightly longer, but the acid gives the foam more flexibility, making it less likely to collapse when you get to folding, piping, & baking—basically, an acid is your stability insurance.
Use Fresh Eggs for Greater Stability: It is often said that old whites are your best choice for making meringue, & in fact there is some level of truth to the claim. Old egg whites are thinner, so they foam more quickly & produce more volume, which was great back when people whipped meringue by hand. Thanks to the modern mixer, meringue making is a lot easier & older eggs are not necessary. In fact, older eggs create a less stable foam because the liquid drains more easily from the bubbles. As a general rule of thumb, if stability is more important than volume, use fresher eggs.
Traditional Baked Alaska
Ingredients:
Ice Cream centre:
cooking spray
3 pints ice cream
For the cake:
113gms unsalted butter
cooking spray
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 ½ cups all-purpose flour
½ tsp baking powder
¼ tsp kosher salt
½ cup whole milk
For the meringue:
6 large egg whites, at room temperature
¼ tsp cream of tartar
1 cup granulated sugar
Method:
Place the 1 stick unsalted butter for the cake in the bowl of a stand mixer & let it sit out at room temperature while you freeze the ice cream center. (Alternatively, use an electric hand mixer & large bowl.)
Freeze the ice cream centre: Coat a 3-quart glass or metal mixing bowl with cooking spray. Line the bowl with plastic wrap, leaving a 6-inch overhang around the edges. Fill the bowl with alternating scoops from 3 pints ice cream to create a mix of colors. (It’s OK if the ice cream melts slightly.) Smooth the top with an offset spatula & fold the plastic wrap over the top to completely cover. Freeze until completely firm, at least 2 hours. Meanwhile, make the cake.
Make the cake: Arrange a rack in the middle of the oven & heat the oven to 350°F. Coat a 9-inch round cake pan with cooking spray & line the bottom with parchment paper. Add 1 cup granulated sugar to the bowl of butter & beat with the paddle attachment on medium-high speed until light & fluffy, 2 to 3 minutes. Add 2 large eggs & 1 teaspoon vanilla extract & continue beating until the mixture is smooth & lightened in color, 2 to 3 minutes.
Turn the mixer off. Add 1 ½ cups all-purpose flour, ½ teaspoon baking powder, & ¼ teaspoon kosher salt. Mix on low speed until smooth, 1 to 2 minutes. With the mixer running, gradually add ½ cup whole milk & continue mixing until the batter is completely smooth, scraping down the sides halfway through mixing, 2 to 3 minutes total.
Scrape the batter into the cake pan & spread into an even layer. Bake until the cake is lightly browned & a toothpick inserted into the center comes out clean, 25 to 30 minutes. Place the pan on a wire rack & let the cake cool completely in the pan.
Make the meringue: Place 6 large egg whites in the clean bowl of a stand mixer fitted with the whisk attachment. (Alternatively, use an electric hand mixer & large bowl.) Add ¼ teaspoon cream of tartar & whip on medium-high speed until foamy, 1 to 2 minutes. Increase the speed to high & gradually add 1 cup granulated sugar. Beat until the meringue is glossy & forms stiff peaks, 2 to 3 minutes.
Assemble the baked Alaska: If browning with the broiler, arrange an oven rack 12 inches below the broiling element & set the oven to broil. Line a rimmed baking sheet or broiler-safe cake plate with aluminum foil. Invert the cake onto it & discard the parchment.
Remove the bowl of ice cream from the freezer & uncover the top. Gently invert it onto the cake. Remove the bowl & plastic wrap. Use an offset spatula to spread a thick layer of meringue over the entire cake & ice cream dome. Use the tip of the offset spatula to create tall peaks in the meringue that will brown when torched.
Toast the meringue: Broil just until the meringue begins to brown, 3 to 4 minutes. Alternatively, toast the meringue with a kitchen torch so the peaks are lightly browned. Transfer the baked Alaska onto a serving plate & serve immediately.
Baked Alaska Cake
Ingredients:
½ cup walnuts
340gms chocolate pound cake, cut lengthwise into ½-inch-thick slices
125gms bittersweet chocolate, chopped
½ cup (125mls) heavy cream, at room temperature
550mls firm coffee chocolate chip ice cream
550mls firm chocolate ice cream
550mls firm dulce de leche ice cream
¼ cup water
1 ½ cups sugar
6 large egg whites, at room temperature
pinch of salt
pinch of cream of tartar
Method:
Preheat the oven to 350°. Spread the pecans in a pie plate & toast for 8 minutes, until fragrant. Let cool completely, then transfer to a food processor. Crumble one-third of the pound cake into the food processor & pulse with the pecans until coarsely chopped.
In a microwave-safe bowl, heat the chocolate at high power in 30-second bursts until it is nearly melted. Whisk until smooth, then whisk in the cream. Stir the pecan-cake crumbs into the ganache.
Line a 12-cup, flat-bottomed vessel with strips of parchment paper, making sure the paper extends by 4 inches on all sides. Arrange half of the cake slices neatly on the bottom of the vessel (you may have to cut them to fit). Remove the coffee chip ice cream from the carton & carefully slice it into slabs. Fit the slabs over the cake & press to an even layer. Spread with half of the nutty ganache & freeze until firm, about 1 hour.
Repeat the layering with the chocolate ice cream, the remaining nutty ganache & the dulce de leche ice cream. Top with the remaining cake slices. Fold the paper over the cake & freeze overnight or until very firm.
Remove the cake from the vessel & place it on a cake plate. Remove the paper. Return the cake to the freezer.
In a medium saucepan, bring the water to a boil with the sugar, stirring until dissolved. Brush down any sugar crystals from the side of the pan with a wet pastry brush. Boil for 2 minutes. Meanwhile, in the bowl of a standing electric mixer fitted with the whisk, beat the egg whites with the salt & cream of tartar until soft peaks form. With the machine at medium speed, carefully beat in the hot sugar syrup until incorporated. Increase the speed to high & beat until the meringue is stiff & glossy & no longer hot, 5 minutes.
Using a spatula, spread half of the meringue all over the cake. Fill a pastry bag fitted with a plain tip with the remaining meringue & pipe peaks on top. Using a pastry torch, toast the meringue until browned in spots. Return the cake to the freezer for 15 minutes. Cut the cake with a slightly moistened knife & serve right away.
Dulce de leche, which literally means “candy made from milk,” is a thick & sugary caramel-like sauce that’s made by slowly heating sweet milk. This Latin American confection is found in desserts like cakes, cookies, & flan. It’s also often used as an ice cream topping or spread on toast & crepes
Strawberry Baked Alaska
Ingredients:
Ice Cream:
1 ½ cups buttermilk
½ cup granulated sugar
1 cup whipping cream
½ cup crème fraîche
⅓ cup strawberry syrup made with real strawberries
¼ tsp kosher salt
Strawberries:
500gms strawberries, quartered
2 tbsp sugar
1 tbsp fresh lemon juice
Crust:
9 whole graham crackers, half finely crushed
7 tbsp unsalted butter, melted
¼ cup packed light brown sugar
½ teaspoon
kosher salt
Meringue:
½ cup granulated sugar
3 large egg whites
¼ teaspoon cream of tartar
Pinch of kosher salt
Eton Mess w/ Maraschino Syrup
Ingredients:
750gms strawberries, washed, hulled, & quartered
Maraschino Cherry Syrup
1 tsp lemon zest, finely grated from 1 lemon
200gms meringue cookies
360mls whipping cream
¼ cup icing sugar
½ tsp vanilla extract
¼ tsp sea salt
Method:
In a medium bowl, toss strawberries with maraschino syrup & lemon zest to evenly coat. Set aside.
**Lemon zest adds acidity to offset the sweetness of the maraschino syrup.
Place meringue cookies in a zip-top bag &, using a rolling pin or a wine bottle, crush until coarsely ground. Set aside.
In the bowl of a stand mixer or hand mixer fitted with a whisk attachment, whisk heavy cream, icing sugar, vanilla extract, & salt on medium speed until medium soft peaks form, about 4 minutes.
To Assemble: Cover bottom of each of four 350ml glasses with 2 tablespoons of the prepared strawberries & drizzle with maraschino syrup. Top with a layer of whipped cream, followed by crushed meringue cookies. Repeat process until glasses are full.
How to Make Maraschino Cherry Syrup: A Simple Guide
If you’re a cocktail enthusiast or just enjoy the taste of maraschino cherries, you might be interested in making your own maraschino cherry syrup. This sweet & tangy syrup can add a burst of flavour to any drink or dessert. In this article, we’ll walk you through the simple steps on how to make maraschino cherry syrup at home.
What are Maraschino Cherries?
Maraschino cherries are made from sour cherries that have been soaked in a brine solution before being preserved in sugar syrup flavoured with almond extract. The result is a sweet & tangy fruit that can be used for various culinary purposes.
Ingredients Needed for Making Maraschino Cherry Syrup
To make your own maraschino cherry syrup at home, here are the ingredients that you will need:
2 cups of fresh or frozen pitted sour cherries
1 cup water
1 cup granulated sugar
Juice from half lemon
Dash of salt
How to Make Maraschino Cherry Syrup
Step 1: Simmer The Cherries
In a medium saucepan over medium heat add two cups of fresh or frozen pitted sour cherries along with one cup water in a heavy based saucepan & simmer for five minutes.
Step 2: Strain The Juice
Remove from heat & strain liquid into another saucepan or bowl using a fine mesh chinois. Press the cherries to the sides of the chinois to extract as much liquid as possible.
Step 3: Add Sugar
Add one cup of sugar & stir until dissolved.
Step 4: Add Lemon Juice & Salt
Add the juice of half lemon with a pinch of salt.
Step 5: Simmer & reduce o a Syrup Consistency
Return saucepan to heat & bring to a slow simmer until you have achieved a reduction of your sauce to a smooth syrupy consistency.
Step 6: Allow Cooling
Remove from heat & allow to cool. For more complexity, add a dash of Maraschino Liqueur to your syrup Refrigerated for a week in an airtight mason jar.
Panna Cotta
It is worth investigating the construction of a Panna Cotta & consider all the variables that constitute a classic “cooked cream” dessert. These variables will determine whether you have succeeded in producing a dish of distinctions or a poor imitation of a Panna Cotta.
There are but only two main components to a Panna Cotta, cream & gelatine. To cook the cream & infuse with vanilla bean & sweeten with sugar is basic cookery
How can such a simple dish be so difficult to master. A traditional Panna Cotta is essentially two main ingredients, cream & a setting agent. Heat the cream to a low simmer, bloom the gelatine, infuse your simmered cream with vanilla bean, paste or extract & incorporate your setting agent
Traditional Panna Cotta
Ingredients:
300ml of cream
200ml of milk
60g of sugar
1 vanilla pod
2 gelatine leaves, bloomed
Traditionally panna cotta was always made with just cream; however, as tastes change & people move away from heavy foods, chefs now tend to use a percentage of milk in their recipes to make panna cotta a lighter dessert which is also healthier.
Method:
Panna cotta is a traditional Italian dessert which literally translates as ‘cooked cream’. Hailing from the region of Piedmont in Italy, it is a simple mixture of sweetened cream & gelatine. A good panna cotta is one that is only just set but can still stand unsupported once out of the mould. Panna cotta is very easy to make & can be made the day before a dinner party to save time.
Scrape the seeds from the vanilla pod & add both to a saucepan with the milk, cream & sugar
Warm gently over a low heat, being careful not to let the milk boil
Remove from the heat & stir through the gelatine leaves until dissolved
Pass through a fine sieve into a jug & leave to cool to room temperature, stirring every few minutes Once cool, stir one last time to evenly distribute the vanilla then divide between 4 moulds. Transfer to the fridge to set for at least 3 hours
To serve, run the moulds under warm water for a few seconds before carefully turning out the panna cottas onto a plate
Pomegranate & Greek Yoghurt Panna Cotta
Ingredients:
5 Gelatine leaves
250 ml Milk
400 g Greek Yoghurt
150 ml Double Cream
Finely grated zest of ½ Orange(s)
1 ½ tbsp Caster Sugar Syrup
150 ml Pomegranate Juice
3 tbsp Caster Sugar
Finely grated zest & juice of ½ Orange(s) Pomegranate Seeds to serve
Method:
Separate the gelatine leaves & place in cold water to soak for 5 minutes
Meanwhile, in a pan over a low heat, warm the milk, yoghurt, cream, orange zest & sugar, stirring constantly. Don’t allow to boil. Once hot, remove from the heat. Squeeze out excess liquid from the soaked gelatine, add it to the pan & stir to dissolve. Once fully dissolved, pour into 6–8 jelly moulds, ramekins or even cocktail glasses. Cover with plastic wrap & place in the fridge to set for at least 5 hours & preferably overnight.
Well in advance of serving, make the syrup: if you pour hot syrup over the panna cottas, they will melt, so you need to leave time for the syrup to cool. Place all the ingredients except the pomegranate seeds into a non-reactive (non-aluminium) pan & bring to the boil. Simmer until reduced by half to three-quarters & thick enough to just coat the back of a spoon. (It will foam up, so keep an eye on it to avoid it boiling over.) Cool & strain out the zest.
To un-mould the puddings, pour 3 cm (1 ¼in) of hot water into a wide shallow bowl. Dip the panna cotta moulds briefly into the water for no longer than 5 seconds, being careful not to get water on the puddings themselves. Turn out on to serving plates, drizzle with a spoonful of the cooled syrup & scatter with pomegranate seeds.
Tiramisu Panna Cotta
Ingredients:
Coffee Gelatine
350mls brewed coffee
3 Sheets platinum gelatine
Mascarpone Panna Cotta
3 sheets platinum gelatine
125gms whipping cream
2 eggs
50gms sugar
125gms Mascarpone
Chocolate Sauce
35gms cocoa powder
50gms sugar
85gms water
75gms corn syrup
42gms dark chocolate
15gms butter
Chocolate Coffee Truffles
brewed coffee (reserved from the Coffee Gelatine recipe above)
50gms heavy cream
250gms milk chocolate
20gms unsalted butter
35gms cocoa powder
Coffee Gelatine: Bloom Gelatine: Soak gelatine in cold water & set aside for 10 minutes, remove from water & squeeze out any remaining soaked water. This is called blooming the gelatine.
Simmer Coffee: Add the 300 ml of brewed coffee to a small heavy bottom pan & bring to a simmer (reserve the remaining 50 ml. of coffee for the truffle recipe below).
Remove from the heat & add the gelatine.
Stir gently to mix the gelatine evenly, but to avoid air bubbles.
Evenly Pour a ¼ inch layer into your glass serving vessel.
Refrigerate for 15 minutes or until firm, leaving the remaining mix at room temperature.
Mascarpone Panna Cotta: Bloom Gelatine: Soak gelatine in cold water & set aside for 10 minutes, remove from water & squeeze out any remaining soaked water.
In a small heavy bottom pan, bring the cream to a gentle simmer & remove from heat to cool slightly.
Combine eggs & sugar & whisk together & slowly add 50mls of the hot cream to the eggs to temper. Add the warmed egg mix back to the small pot of the remaining cream & whisk together. Remove from heat.
Add the bloomed gelatine & mascarpone, whisk together.
Gently pour a ¼ inch layer on top of the firm coffee gelatine from previous recipe & place in refrigerator for 15 minutes or until firm
Repeat with the mascarpone panna cotta & coffee gelatine until you have the desired layers set in your serving vehicle, allow 15 minutes in between each layer.
Chocolate Sauce: Combine the cocoa powder, sugar, water & corn syrup in a small heavy bottom pan & whisk together & bring to a simmer. Place the chocolate in a mixing bowl & pour the simmering liquid over the chocolate, whisk until combined. Add the butter & whisk until combine.
Chocolate Coffee Truffles: Chop the chocolate & place in a saucepan with the cream, 50mls of the reserved brewed coffee & butter & heat gently to a low simmer. Remove from heat & continuously stir to fully incorporate the chocolate, brewed coffee & cream together until you achieve a smooth mixture. Cool & refrigerate.
To shape the truffles, lightly oil the palms of your hands & dip a melon baller in hot water & scoop up mixture to form into smooth balls as you roll to shape between your palm. Please onto an oiled tray & again refrigerate to cool & firm.
Coat your truffles immediately after shaping. Tip toppings into a bowl & gently roll the truffles until evenly coated, then chill on baking parchment. Try: crushed, shelled pistachio nuts; lightly toasted desiccated coconut; or roll a truffle flavoured with orange zest & juice in cocoa powder. To coat in chocolate, line a baking tray with baking parchment. Melt 100g milk, dark or white chocolate for 10 truffles. Allow chocolate to cool slightly. With a fork, pick up one truffle at a time & hold over the bowl of melted chocolate. Spoon the chocolate over the truffle until well-coated. Place on the baking tray, then chill.
Serve: Remove the layered panna cottas with the chocolate sauce from the refrigerator. Place the baked water biscuit on top of the serving vessel & balance the truffle on top.
Coffee Panna Cotta
Ingredients:
3/4 C Cold Water
6 tsp (3 pack) Unflavoured Gelatine
3 3/4 C Heavy Cream
2 1/4 C Whole Milk
3/4 C Granulated Sugar
6 tbsp Instant Coffee
Pinch of Salt
6 tsp Pure Vanilla Extract
Method:
Prepare 4 individual ramekins by spraying them with nonstick spray. Set aside.
In a small bowl, add the gelatine & add cold water to bloom.
In a medium saucepan, combine the cream, milk, sugar, & instant coffee. Cook over medium low, whisking to dissolve the sugar & coffee grounds.
Once the sugar has dissolved & bubbles start to form around the edges of the pan, remove from heat.
Whisk in the bloomed gelatine.
Stir in the salt & vanilla extract.
Pour the coffee panna cotta into the prepared ramekins, cover with plastic wrap, & refrigerate for at least 4 hours, but preferably overnight.
When ready to serve, dip each ramekin into a hot water bath for 5 seconds to release the panna cotta. Invert the ramekin onto a small plate.
Drizzle with chocolate caramel sauce & chocolate curls. Serve Immediately.
Coulis
Strawberry coulis
Ingredients:
300gms of strawberries
50gms of icing sugar
¼ tsp lemon juice, (fresh)
Method:
Wash, hull & quarter the strawberries
Place in a pan with the icing sugar & lemon juice & simmer down until the strawberries have completely collapsed – about 5–10 minutes
Blend the strawberries into a smooth sauce using a hand blender or blender. Pass through a fine sieve for an extra smooth finish
Blackberry Coulis
Ingredients:
150g of blackberries
½ orange, juiced
50g of icing sugar
Method:
Place the ingredients in a small pan & crush the berries a little
Simmer on a low heat for 5-10 minutes or until the berries are completely broken down
Taste, if the berries are particularly tart, you may want to add a little more icing sugar
Transfer to a blender & blitz to a smooth puree
Pass through a sieve for an extra smooth finish
The coulis can be reheated or served cold; it also freezes well
Blueberry Coulis
Ingredients:
500gms Blueberries – fresh or frozen
50mls lemon juice
50gms caster sugar
Method:
Place the Blueberries, Lemon Juice & Sugar in a small Pot & stir to combine.
Cook on low heat for 10 to 15 minutes, occasionally stirring, until the juices have started to thicken & the fruits are very soft.
Transfer into a clean mixing bowl. With an Immersion Blender, blend until completely smooth.
Pour through a thin mesh sieve over another bowl to remove any fruit chunks or skins.
