Recipe
b y P e t e r Te m p l e h o f f
MUSHROOM CHEESECAKE
CHEESECAKE MIXTURE ● ● ● ● ●
150g Mushroom stock 400g Wild Mushroom Puree 125g Philadelphia cheese 3 ½ Silver gelatine leaves, bloomed 2 drops truffle oil
Bring all ingredients to 60°C except for the gelatine and truffle oil. Transfer to a liquidiser and blend until smooth, finish with truffle oil, salt and gelatine.
FOR THE CHEESECAKE BASE ● ● ● ●
100g Provita Crackers, roughly broken 100g Feuilletine 100g macadamia nuts, roasted 150g butter, melted
Place all the ingredients in a food processor, except for the butter, and pulse until rough. Add to a mixing bowl and combine with butter. Season with salt and pat well into a small dish of about 289cm². Chill until butter hardens.
FOR THE JELLY
30
600ml Medium cream sherry, reduced to 300ml 150ml fresh sherry, alcohol burnt off 3 silver gelatine leaves, bloomed ¼ lemon, juiced
Strain and pour onto a chilled base (recipe below) to about 2cm thick, tap out excess air. Set in the fridge for about 2 hours or until firmly set. Pour a 3mm thick layer of sherry jelly on top and chill for an hour.
● ● ● ●
Cut into 2cm squares and garnish with celeriac puree, a dried mushroom chip and sorrel leaf on top.
Combine warm sherries, lemon and gelatine off heat and stir until gelatine is dissolved.
