Ep 72 - MasterClass
EP 72 MASTERCLASS
Goats Curd & Vanilla Bean Cheesecake with poached cumquats, spiced pumpkin ice cream and mandarin curd
3 eggs, separated
1 vanilla bean, split, seeds scraped and bean reserved
250g cream cheese
350g goats curd,
200g sour cream
3.5 gelatine leaves, bloomed
Juice of 2 limes
300ml maple syrup
10 juniper berries, crushed
1 cinnamon quill
1 star anise
1/4 nutmeg, grated
30-40 cumquats, washed
Spiced pumpkin ice-cream
500g jap pumpkin, grated
350ml full cream milk
1 cinnamon quill
1/4 whole nutmeg, freshly grated
90g castor sugar
4 egg yolks
1 In a large bowl, combine the yolks, Muscat, vanilla and 125g sugar. Whisk to a light sabayon over a saucepan of boiling water.
2 Mix cream cheese and goats curd through sabayon. Add sour cream and stir to combine.
3 Beat egg whites and remaining sugar to a stiff meringue.
4 Melt gelatine in lime juice and add to cheese mix.
5 Fold in meringue and refrigerate to set.
6 For poached cumquats, place syrup, vincotto, and spices in a saucepan and bring to the boil.
7 Add cumquats and poach for 8-10 minutes or until plump and juicy.
8 For pumpkin ice cream, melt butter in a frying pan, add pumpkin and cook until softened and tender.
9 Pour milk and cream into a saucepan, add spices and bring to a gentle simmer. Strain.
10 Whisk sugar and egg yolks to combine.
11 Take 1/4 - 1/2 cup spiced milk to pumpkin and puree until smooth. Pour remaining milk into yolks and whisk to combine. Pour into a clean saucepan and cook until thickened and custard thickly coats the back of a spoon.
12 Whisk over an ice bath to chill, add pumpkin and mix well to combine. Transfer to a pre-chilled ice-cream machine and churn until frozen. Freeze until required.
13 To assemble, scoop cheesecake mix onto plate. Arrange scoops of ice cream around the cheesecake and garnish with curd, crumble, filo, candied vanilla, pancetta shards and fennel fronds.
1 egg, at room temperature
3 egg yolks, at room temperature
60g caster sugar
2 teaspoons finely grated mandarin rind
80ml fresh mandarin juice
1 tablespoon white balsamic vinegar
40g butter, chilled and cubed
1 Whisk eggs, yolks and half the sugar in a saucepan. Combine rind with remaining sugar, rubbing with fingertips to incorporate.
2 Add rind to yolks, pour in mandarin juice and vinegar and whisk to combine. Cook over a medium heat until mixture is thick, remove and gradually whisk in butter a few cubes at a time until curd is thick and glossy.
250g plain flour
80g icing sugar
1 teaspoon sea salt
1/4 cup pepitas
3 Preheat oven to 170C.
4 Place flour, butter, sugar and sea salt in a food processor and process until mixture forms a ball. Remove, wrap in plastic wrap and flatten to form a disk. Refrigerate for 15-20 minutes to rest.
5 Place between two sheets of baking paper and roll to 3-4cm thick. Transfer to a baking tray, remove the top layer of baking paper and sprinkle with pepitas. Bake for 10-15 minutes or until blonde.
3-4 sheets filo pastry
1/4 cup butter, melted
1/4 cup icing sugar
6 Take one sheet of filo and brush with melted butter and fold in half. Take a second sheet, brush with butter, fold in half and lay over first sheet. Place on a buttered oven tray, brush top with butter and lay a weighted oven tray on top. Ensure pastry sheets are completely flattened.
7 Bake for 12-15 minutes or until pastry is crisp, golden and resembles stained glass.
1/4 cup castor sugar
1/4 cup water
Reserved vanilla bean, julienne
Extra sugar, for dusting
8 Combine sugar and water in a saucepan over a medium heat and stir until sugar has dissolved. Increase heat and bring to the boil. Reduce to low, add vanilla beans and cook for 2-3 minutes to soften.
9 Remove and dry on a baking paper lined oven tray. Dust with extra castor sugar and set aside until required.
Sugar dusted fennel fronds
1 egg white, beaten to soft peaks
Castor sugar, for dusting
10 Dip fronds in beaten egg white, brush off excess and dust with castor sugar. Allow to dry.