- 50mls milk
- 40mls sugar caster
- Pinch salt
- ½ lemon zest
- 1pc egg yolk
- 2 leaves gelatin
- 60g whipped cream
- 120g soft cream cheese
Rub in these ingredients together and, bake at 160°c for 15 min
- Cheese cake Bonds (base)
- 25g Butter unsalted
- 25g Sugar caster
- 2cps Egg Yolks
- 25g almond ground
- 3g Salt
Do a crème anglaise with milk, sugar, yolk and salt over bain-marie while mixing with hand whisk.
Soak gelatin in cold water melt it and set aside.
Add cream cheese to the milk mixture while still over bain-marie, mix until smooth.
Remove from the head add melted gelatin and set aside to cool.
Once at 30˚c fold in whipped cream.
Use cheese cake bond to line your mold, let it cool in the fridge for five minutes then pour your cheese cake mix.
Keep it in the freezer for thirty minutes to set.
- 15g blueberry paste
- 5g mirror glaze
- ½ lv gelatin
Melt gelatin then mix with blueberry paste and mirror glaze, use it to top your cheese cake.
Use assorted berries and edible flowers to plate.
a) To make crème anglaise heat milk, sugar, egg yolk and a pinch of salt over bain marie while whisking at moderate speed until the mixture is able to coat back of a spoon (that’s when you know it’s cooked)
b) For the blueberry paste we extract blueberry flavour from fresh blueberries mixed with icing sugar and lemon juice, by heating them over Bain Marie for thirty minutes, then use the extracted juice to flavour the blueberry filling then blend together.
c) Mirror glaze is normally made with gelatin, corn syrup, sugar.
FRANCIS NJERU | PASTRY CHEF