Goats’ Cheesecake With Red Onion Jam


INGREDIENTS:

For the red onion jam:

  • 400g of red onion, finely sliced
  • 50ml of balsamic vinegar
  • 2 cloves
  • 2 juniper berries
  • 4g of salt
  • 1 garlic clove, minced
  • 350g of redcurrant jelly
  • 3 sprigs of thyme
  • oil

For the cheesecake base:

  • 120g of puff pastry
  • 20g of sesame seeds
  • 20g of poppy seeds
  • 120g of unsalted butter
  • salt

For the goat’s cheesecake filling:

  • 250g of Bosworth Ash Log
  • 100g of cream cheese
  • 150ml of double cream
  • 1 gelatine leaf

To plate:

  • 1 handful of micro cress

METHOD:

1 To begin, make the red onion jam. Place a little oil in a large pan and cook the finely sliced onion and garlic with the salt until they have released their juices and are soft.
2 Wrap the cloves, juniper berries and thyme leaves in a muslin cloth then add to the pan with the balsamic vinegar and redcurrant jelly. Allow to simmer for 30 minutes.
Remove the muslin cloth wrap from the pan and chill the contents of the pan in the fridge until needed. It should resemble a jam.
Preheat the oven to 175°C/gas mark 4.
5 To make the base, roll out the puff pasty to a thickness of 1/2cm and place in the oven for 10–15 minutes, or until golden brown. Leave to cool then flake the puff pastry and blend with the seeds and salt in a bowl. Use the butter to bind the pastry together again.
6 Line a baking tray with parchment paper and roll the pastry out to a thickness of 1/2cm. Place in the tray, pressing firmly into place so it’s even and flat. Leave to set in the fridge for at least 1 hour.
7 To make the topping, beat the cheeses together until smooth. Place the cream in a small pan, bring to the boil and set aside.
Soak the gelatine in cold water for 4 minutes, squeeze out any excess water and whisk through the warm cream to dissolve. Whisk this with the cheese until well-combined and smooth.
Pour the cheese mixture over the pre-set base and allow to set until firm, for 2–3 hours.
10 Using a 2.5 cm pastry cutter, or sharp knife, portion the cheesecakes into rounds, squares or shapes of your choice. Top each individual cheesecake with the red onion jam, add 2 pieces of micro cress and serve.

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