Recipe – Cheesecake mousse, white wine poached apple, granola, rosemary oil

23 Nov Recipe – Cheesecake mousse, white wine poached apple, granola, rosemary oil

File 23-11-2015, 09 25 26

Rob’s cheesecake mouse has been an instant hit on his new dinner menu.  Here’s how it’s done:

Cheesecake

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

Apples

5 granny smiths
200g white wine (Sauvignon Blanc)
100g sugar
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

Granola

2 vanilla pods
250g butter
200g sugar
100g water
250g hazelnuts
250g pumpkin seeds
500g oats
250g pecans
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.

Rosemary Oil

50g rosemary
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.

To finish

Nasturtium leaves
Borage flowers
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