Post by angeleyes on Oct 21, 2005 18:10:07 GMT 1
Ingredients
For the cheesecake
85g/3oz almonds
110g/4oz coconut biscuits
2 tbsp honey
200g/7oz mascarpone cheese
2 tbsp double cream
2 tbsp icing sugar
For the caramelised pears
½ pear, cut into 6 slices
3-4 tbsp icing sugar
For the pear sauce
30g/1oz butter
30g/1oz caster sugar
110ml/3½fl oz double cream
pinch ground cinnamon
½ pear, finely diced
For the tuile biscuits
1 egg white
55g/2oz icing sugar
55g/2oz plain flour
55g/2oz butter
For the chocolate shards
110g/3½oz chocolate
For the caramel swirls
55g/2oz caster sugar
Method
1. For the cheesecake, place the almonds and the coconut biscuits into a mini food processor and pulse until the mixture resembles crumbs.
2. Turn into a mixing bowl, add the honey and stir well, to thoroughly coat.
3. Place a chefs' ring onto a serving plate and spoon the biscuit base onto the bottom of the ring. Press with the back of a spoon, to flatten.
4. Mix together the mascarpone, double cream and icing sugar, then spoon on top of the biscuit base. Smooth off the top and remove the chefs' ring.
5. For the caramelised pears, arrange the pear slices on a baking sheet.
6. Dust with half of the icing sugar, then, using a blowtorch, glaze the top of the pears.
7. Dust with the remaining icing sugar and repeat the process, to form a marble effect on the pears.
8. Arrange the pears around the cheesecake, on the serving plate.
9. For the pear sauce, heat the butter and sugar together in a small frying pan over a medium heat.
10. As the butter and sugar begin to melt and caramelise, add the cream and the cinnamon and stir well, to make a caramel sauce.
11. Add the finely diced pears, and stir in. Continue cooking for 2-3 minutes, before spooning on top of the caramelised pears, around the outside of the serving plate.
12. For the tuile biscuits, preheat the oven to 200C/400F/Gas 6.
13. Place all the tuile ingredients into a mini food processor and pulse to blend.
14. Remove from the blender and spread out onto a baking tray, to form long biscuit shapes.
15. Place in the preheated oven for 1-2 minutes, or until golden brown.
16. Remove from the oven and cool. Place alongside the cheesecake.
17. For the chocolate shards, melt the chocolate in a microwave, in a glass bowl, for 1-2 minutes, or until thoroughly melted.
18. When melted, spread the chocolate onto a piece of silicone paper, then place into the fridge, to cool.
19. When cool, snap the chocolate into shards, and when the cheesecake is cool, arrange the shards on top of the cheesecake.
20. For the caramel swirls, heat the caster sugar in a small frying pan over a moderate heat, until it begins to caramelise.
21. Twirl the melted sugar around a wooden spoon handle, and allow to set. Remove swirl and place on top of the cheesecake.
22. Repeat to make more swirls, as required.
For the cheesecake
85g/3oz almonds
110g/4oz coconut biscuits
2 tbsp honey
200g/7oz mascarpone cheese
2 tbsp double cream
2 tbsp icing sugar
For the caramelised pears
½ pear, cut into 6 slices
3-4 tbsp icing sugar
For the pear sauce
30g/1oz butter
30g/1oz caster sugar
110ml/3½fl oz double cream
pinch ground cinnamon
½ pear, finely diced
For the tuile biscuits
1 egg white
55g/2oz icing sugar
55g/2oz plain flour
55g/2oz butter
For the chocolate shards
110g/3½oz chocolate
For the caramel swirls
55g/2oz caster sugar
Method
1. For the cheesecake, place the almonds and the coconut biscuits into a mini food processor and pulse until the mixture resembles crumbs.
2. Turn into a mixing bowl, add the honey and stir well, to thoroughly coat.
3. Place a chefs' ring onto a serving plate and spoon the biscuit base onto the bottom of the ring. Press with the back of a spoon, to flatten.
4. Mix together the mascarpone, double cream and icing sugar, then spoon on top of the biscuit base. Smooth off the top and remove the chefs' ring.
5. For the caramelised pears, arrange the pear slices on a baking sheet.
6. Dust with half of the icing sugar, then, using a blowtorch, glaze the top of the pears.
7. Dust with the remaining icing sugar and repeat the process, to form a marble effect on the pears.
8. Arrange the pears around the cheesecake, on the serving plate.
9. For the pear sauce, heat the butter and sugar together in a small frying pan over a medium heat.
10. As the butter and sugar begin to melt and caramelise, add the cream and the cinnamon and stir well, to make a caramel sauce.
11. Add the finely diced pears, and stir in. Continue cooking for 2-3 minutes, before spooning on top of the caramelised pears, around the outside of the serving plate.
12. For the tuile biscuits, preheat the oven to 200C/400F/Gas 6.
13. Place all the tuile ingredients into a mini food processor and pulse to blend.
14. Remove from the blender and spread out onto a baking tray, to form long biscuit shapes.
15. Place in the preheated oven for 1-2 minutes, or until golden brown.
16. Remove from the oven and cool. Place alongside the cheesecake.
17. For the chocolate shards, melt the chocolate in a microwave, in a glass bowl, for 1-2 minutes, or until thoroughly melted.
18. When melted, spread the chocolate onto a piece of silicone paper, then place into the fridge, to cool.
19. When cool, snap the chocolate into shards, and when the cheesecake is cool, arrange the shards on top of the cheesecake.
20. For the caramel swirls, heat the caster sugar in a small frying pan over a moderate heat, until it begins to caramelise.
21. Twirl the melted sugar around a wooden spoon handle, and allow to set. Remove swirl and place on top of the cheesecake.
22. Repeat to make more swirls, as required.
