White Chocolate Mojito Cheesecake
MasterChef contestant Ben Milbourne's delicious dessert, topped with a tangy rhubarb sauce
60mL liquid fondant, to garnish
50mL lemon juice, retain the zest for garnish
1 x 5g titanium gelatine sheet
1 vanilla bean, scraped
125mL Mungalli yoghurt
250g Mungalli quark
375mL cream, semi whipped
Edible flowers, to garnish
60g pistachio, lightly crushed
200g caster sugar
Warm the lemon juice slightly and dissolve the gelatine sheet.
Combine the sugar, vanilla, quark and yoghurt in a food processor.
Gently fold the lemon juice into the yoghurt and quark mixture followed by the semi whipped cream, ensure all ingredients are combined well.
Line 6 round moulds with baking paper, place the bottom flat onto a tray to prevent the mixture from exiting the mould. Pour the mix into each mould and refrigerate, allow to set for 4-6 hours.
In a food processor blitz the strawberries until smooth. Lightly whip the cream and fold through the strawberry purée.
Line a small baking tray with non-stick baking paper. Place the pistachios on the tray, keeping them from spreading out too far.
Place the sugar and water into a saucepan, stir to dissolve. Over a moderate heat bring the sugar and water to the boil, brush down the sides of the pan with a wet pastry brush occasionally to avoid any crystals forming.
Continue to cook the sugar mix until golden brown, remove from the heat.
Carefully pour the mix over the pistachios. Before the sugar cools too far cut the mix into 4, be careful not to touch the praline with your hands. The mixture should be a little pliable at this stage. Pick up the praline from the sides of the greaseproof paper and lay it over a rolling pin to curve each of the praline bases.
Using a tablespoon place a dollop of the strawberry purée on the side of your plate, using the back of the spoon scrape the mix across. Place the praline basket on the plate, unmould the cheesecake and sit it on the praline. Top the cheesecake with a little lemon zest and some edible flowers to garnish.
Chef’s Tip: The round moulds can be substituted with mini spring form cake tins.
All the above can be made a day in advance excluding the strawberry cream to make your next dinner party a breeze. Store the praline in the freezer in an air tight container.
Recipe provided by JAM