rhubarb grenadine cheesecake
classic buttery chocolate biscuit base w/ a rhubarb mousse topped w/ rhubarb poached in grenadine set in cardamom marmalade - it's a bit wobbly!
IngredientsMakes: 1450g (8)
440g | sous vide rhubarb grenadine | (recipe below) | |
270g | chocolate biscuit base | (recipe below) | |
560g | rhubarb grenadine cheese mix | (recipe below) | |
170g | rhubarb grenadine marmalade jelly | (recipe below) |
Method
This recipe is for a 22cm springform tin, nothing massive! |
Make the sous vide rhubarb first. |
Then make the cardamom marmalade, and the chocolate biscuit base. |
Leave the marmalade to cool. |
Roll out the biscuit base between 2 pieces of baking paper & line spring form tin with it. |
Put it in the freezer to set and go cold! |
Separate the rhubarb & grenadine liquor and chill both. |
The rhubarb needs to be cold enough not to melt the set cheese layer when placed on top. |
Make the rhubarb grenadine cheese mix & pour it into the frozen chocolate lined tin. |
Put it back in the freezer to set. |
Once firm to the touch place the rhubarb pieces on top and place in the fridge. |
If the rhubarb is too cold the liquid will set before filling he gaps! |
Make the rhubarb grenadine marmalade jelly. |
Once it's cool but still liquid pour it into the cracks between the rhubarb filling the mold just above the top of the it. |
Leave to set. |
This cake cuts best when still partially frozen, don't forget to clean your blade with warm water after each cut! |
chocolate biscuit base
classic buttery chocolate biscuit base
IngredientsMakes: 270g
170g | dark choc digestives | ||
75g | butter | ||
10g | sugar | ||
10g | cocoa powder | ||
8g | ground rice |
Method
Place the digestives, sugar, cocoa powder & ground rice into a food processor & blend to a fine crumb. |
Don't go too long or they'll start to clump. |
Melt the butter & add it including the milky part of the liquid blend to a paste. |
Use as required. |
rhubarb grenadine cheese mix
light pink rhubarb & grenadine flavoured set mascarpone cream, akin to a mousse in its airy texture
IngredientsMakes: 560g
250g | mascarpone | ||
300g | grenadine | ||
4.9g | (3) | leaf gelatine |
Method
Soak the 3 sheets of gelatine in cold water until soft ~5mins if that. |
Pour 100g of the cold grenadine / rhubarb liquor into a mug & the rest into a mixing bowl. |
Microwave the mug for about 30 seconds so that the liquor is hot enough to melt the gelatine. |
Then squeaze the excess water from the gelatine and add them one at a time dissoving into the liquor by stiring w/ a fork. |
Once all three are dissolved add the liquid back to the mixing bowl. |
Add the cold mascarpone and break it into small pieces with a whisk. |
Then whisk until a light pink bubbly thick liquid is formed. |
Pour into your mold and leave to set. |
Tap the mold on the counter a couple of time to get rid of the bit bubbles! |
This makes a nice light cheese section for a cheese cake. |
rhubarb grenadine marmalade jelly
liquor from sous viding rhubarb mixed w/ cardamom marmalade & turned into a jelly
IngredientsMakes: 360g
100g | cardamom marmalade | (recipe below) | |
250g | grenadine | ||
6.5g | (4) | leaf gelatine |
Method
Soak the 4 sheets of gelatine in cold water until soft ~5mins if that. |
The liquor must be hot enough to melt the gelatine. You can put your finger in it - just! |
Then squeaze the excess water from the gelatine and add them one at a time dissoving into the liquor by stiring w/ a fork. |
Once all four are dissolved add the marmalade. |
Stir until homgenous, user as required. |
cardamom marmalade
cardamom infused shredless marmalade
IngredientsMakes: 461g
450g | shredless marmalade | ||
3g | cardamom | ||
10g | butter |
Method
Start w/ 6g about 34 pods of cardamom. |
Pop it into a mortar and pestle and grind it roughly until the shells come away from the seeds. |
Take the shells out and grind the cardamom seeds into a fine powder - although the odd chunky bit releases a fabulous hit of cardamom when you crunch it - depends on your taste. |
Melt the butter in a small saucepan & add the powder on a medium heat, as soon as it stops sizzling - meaning the water has evaporated from the cardamom & the butter add the contents of the jam jar - take care hot butter! |
Melt the jam and mix it all together. Once it's completely liquid, take it off the heat and leave it to cool & infuse. |
If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts in stock grown right here in Hereford using organic practices! Sign up for veg box here. |