This past while, I've garnered a whole new respect for pastry chefs, confectioners, chocolatiers, generally sweet makers all round. They are true masters in the kitchen and I've learnt this through my culinary failures lately and so a little gap in the blog. I've still been cooking away, but the grand ideas that I've had in my head, haven't been so easy to put into practice.
I've tried several versions of vegetarian marshmallows, so no gelatine, instead various incarnations of carageenan. While they all tasted beautifully sweet and delicious, no matter what I did, I couldn't get them to set. Any tips greatly appreciated! Instead I froze the mixture and got a tasty, if kind of chewy, ice cream. Then for Easter, I tried to make a chocolate egg, bought a thermometer and tried to temper the hell out of that chocolate. Did it work? Not for me!
I was about to give up on anything sweet, when I hit upon a cheesecake idea for my mother's birthday. We all went around to her house and cooked a three course meal and this was the dessert. Of course, I didn't give it long enough to set, so didn't get to try it, but reports were that it was delicious the next day. So I made another mini one to try and here it is. Although, I think I may stay away from sweet things for a while.
This is lucious, creamy, light and refreshing all at the same time. You'll want to go back for spoonful after spoonful, so it's a little dangerous! Keep for a little treat or a weekend pick me up and you'll be fine!
Recipe
400g bourbon biscuits
270g butter
500g ricotta
300ml creme fraiche
2 tsps caster sugar
150g good quality white chocolate, broken into small pieces
100g milk chocolate
4 tbsps Baileys cream liqeur
Start by lightly greasing a 12 inch spring form cake tin. Crush the bourbon biscuits either in a food processor or the old fashioned way - plastic bag tightly sealed and a rolling pin or other heavy object and have at it!. Melt the butter over a low heat and combine with the biscuits. Mix well to make sure the bourbons are well coated. Line the base of the cake tin with the biscuit mixture, pressing down with the back of a spoon. Try to cover every part, leaving no holes in the base of the cake. Pop in the fridge to chill for 30 minsutes to 1 hour.
Meanwhile, whisk the creme fraiche until light and fluffy and gradually add in the ricotta, whisking all the time. Melt the white chocolate, I find the microwave is easiest when dealing with white chocolate. Adjust the power setting to about 60% for 1 1/2 minutes, take out and stir to make sure it is completely melted. Let it cool a little and then beat in with the caster sugar.
Roughly chop the milk chocolate, reserving a little for shaving to top the cheesecake. Fold in the milk chocolate gently. When the base has set, remove from the fridge and pour the cheese mixture into the tin. Spread it evenly around the tin. Chill in the fridge for 8 hours or overnight. Next day you've got yourself a crunchy, creamy, kicking cheesecake.
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