23 Nov Recipe – Cheesecake mousse, white wine poached apple, granola, rosemary oil
Rob’s cheesecake mouse has been an instant hit on his new dinner menu. Here’s how it’s done:
375g Philadelphia Cream Cheese
120g icing sugar
1 vanilla pod
500g double cream
Whisk all ingredients until thick like whipped cream
Place in a piping bag
5 granny smiths
200g white wine (Sauvignon Blanc)
Juice of 1 lemon
Peel and parisienne the apples, then place with the rest of the ingredients in a pan
Bring all to a simmer and take off the heat. Leave to cool at room temperature
2 vanilla pods
250g pumpkin seeds
250g flaked almonds
Bring the sugar to caramel then add the butter and whisk. Then add water and vanilla.
Mix all the ingredients together and bake at 160°C for 10 minutes. Then stir and bake for 5 minutes. Allow to cool.
500g vegetable oil
Put both ingredients in a pan and bring to 80°C then blend until bright green. Pass through a muslin cloth and cool as fast as possible.
Pipe the mousse in the centre of the plate
Add granola over the top
Place apples on and around the mousse
Drizzle in rosemary oil and dot herbs and flowers on top