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 squeeze the excess water from the gelatine and add them one at a time dissolving into the liquor by stirirng 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 squeeze the excess water from the gelatine and add them one at a time dissolving into the liquor by stirring w/ a fork. |
| Once all four are dissolved add the marmalade. |
| Stir until homogenous, user as required. |
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| 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. |
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