1 minute read
peter teMpelhoff
from Chef Magazine 45
MUSHROOMCHEESECAKE
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CHEESECAKE MIXTURE
● 150g Mushroom stock ● 400g Wild Mushroom Puree ● 125g Philadelphia cheese ● 3 ½ Silver gelatine leaves, bloomed ● 2 drops trufe oil
Bring all ingredients to 60°C except for the gelatine and trufe oil. Transfer to a liquidiser and blend until smooth, fnish with trufe oil, salt and gelatine.
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.
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
● 600ml Medium cream sherry, reduced to 300ml ● 150ml fresh sherry, alcohol burnt of ● 3 silver gelatine leaves, bloomed ● ¼ lemon, juiced
