Deconstructed Cheesecake, Strawberry Gelato, Strawberry Jelly, Cocoa Crumble

Introduction

My mother is the best baker I know. I wanted this book to gather recipes inspired by hers. In her cheesecake she swaps cream cheese for fresh cheese—healthier and more flavourful. Her strawberry gelato and jelly are very easy. The crumble and the bold plating are my additions.

Instructions

For the strawberry gelato:

1. Blitz the strawberries in a tall jar with a stick blender to a pulp.

2. Stir 1 tbsp sugar into the pulp.

3. Warm gently without boiling.

4. Whisk the yolk with the remaining sugar and cornflour to a creamy paste.

5. Whisk a little hot pulp into the yolk mixture, then pour back into the pan.

6. Cook on low, stirring, until thick like pastry cream.

7. Spread on a shallow plate, cover with cling film touching the surface, chill 10–15 minutes.

8. Whip the cream to soft peaks.

9. Fold into the pastry cream and freeze at least 4 hours.

For the cheesecake:

1. Halve the gelatine leaves and soak in cold water 10–15 minutes.

2. Beat the fresh cheese with sugar and vanilla.

3. Squeeze the gelatine well, place in a small bowl and cover with hot water.

4. Warm gently, stirring until dissolved, then beat into the cheese until smooth.

5. Whip the cream until thick but not buttery.

6. Fold gently into the cheese.

7. On a serving plate, set a smaller ring inside a larger one; clip them together. Line the crescent between the rings with cling film, pressed to the base and ring sides.

8. Pour the cheesecake mixture into the lined crescent and chill at least 6 hours.

For the strawberry jelly:

1. Soak the gelatine in cold water 10–15 minutes.

2. Hull the strawberries, place in a pan with sugar and cook over medium-low until soft.

3. Drain the gelatine well.

4. Add lemon juice and gelatine, blend until smooth.

5. Pass through a sieve. Cool.

For the cocoa crumble:

1. Preheat the oven to 180°C.

2. Mix flour, sugar and cocoa.

3. Rub in cold butter until sandy.

4. Spread on a lined tray.

5. Bake 12–15 minutes, stirring halfway.

6. Cool until crisp.

To serve:

1. One hour ahead, move the gelato from freezer to fridge to soften.

2. Unmould the cheesecake rings; carefully peel away the film.

3. Beside the crescent, add crumble, a quenelle of gelato and spoon jelly over the gelato.

4. Dice half a strawberry in brunoise and place on the cheesecake.

5. Garnish with 1–2 pennyroyal or mint leaves.