Head chef Dan Burridge is passionate about high quality seasonal ingredients and works with a bountiful supply of Nottinghamshire’s best produce. Here Dan shares the recipe for one of his favourite desserts, Colwick cheesecake with Italian meringue and figs. We’ll sure you’ll love this local Nottinghamshire cheese as much as we do!
Serves 6
Ingredients
For the cheesecake
250g Colwick cheese
63g sugar
20g flour
½ vanilla pod
½ zest lemon
1½ eggs
70g crème fraiche
13g cocoa butter
½ bronze gelatine leaf, soaked
For the Italian meringue
100g sugar
100g egg white
30g water
For the oat shortbread
137g oats
50g flour
75g sugar
1g bicarbonate of soda
1.5g salt
112g cold butter
For the figs and reduction
8 ripe black figs
1 lime
1 cinnamon stick
3 star anise
2 whole cloves
500ml orange juice
500ml red wine
125ml honey
25ml grenadine
Zest of 1 lemon
400g lemon
400g sugar
Port and brandy to taste
Method
For the cheesecake
- Mix all the ingredients together in a food processor
- Place in a small tray covered with aluminium foil and cook in the oven at 140°C for 25 minutes until set
- Remove from the oven and blend in a food processor, adding the gelatine leaf. Set to one side.
For the Italian meringue
- Boil the water and sugar until it reaches 118°
- Whisk the egg whites with an electric mixer until the meringue has developed.
- Slow the mixer down, leave on the lowest setting and then slowly add the hot sugar syrup.
- Keep whisking slowly until the meringue has cooled (this usually takes 10-15 minutes)
- Fold the meringue into the cheesecake mix, pour into a tray and place into the fridge to set.
For the oat shortbread
- Blend the oats, flour, sugar, soda and salt together
- Add butter in three stages until just combined, pulsing each time.
- Roll and bake at 175°C for 15 minutes. Once cooked, cut into desired shapes.
For the figs and reduction
- Bring all the ingredients to the boil, simmer for five minutes then take off the heat.
- Drop the figs in the liquid and leave for 5 minutes. Take out and pass and reduce the liquid.
- Arrange the elements on a plate. Garnish with (roast walnuts, celery cut into small batons, celery leaves, apple cut into matchstick size strips, grapes halved and lightly poached figs.)
Please share your creation with us on social media. Best of luck and enjoy!
