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Goat's cheesecake with red onion jam

Goat's cheesecake with red onion jam

Goat's cheesecake with red onion jam

  • Canapé
  • medium
  • 10
  • 2 hours, plus 2 hours setting time

PT2H

PT2H

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1
Put a little oil in a large pan and cook the finely sliced onion and garlic with the salt until they have released their juices and are soft
2
Wrap the cloves, juniper berries and thyme leaves in a muslin cloth then add to the pan with the balsamic vinegar and redcurrant jelly. Allow to simmer for 30 minutes
3
Remove the muslin cloth wrap from the pan and chill what is left in the fridge until needed. It should resemble a jam
4
For the base, pre-heat the oven to 175˚C. Roll out the puff pasty to a thickness of 1/2 cm and place in the oven for 10-15 minutes, or until golden brown. Leave to cool and flake the puff pastry and blend with the seeds and salt in a bowl. Use the butter to bind the pastry together again
  • 60g of puff pastry
  • 10g of poppy seeds
  • 10g of sesame seeds
  • salt
  • 60g of unsalted butter
5
Roll the pastry out to a thickness of 1/2cm. Use a 2.5cm pastry cutter to cut 20 cheese cake bases. Place the base into the pastry rings and place in the fridge and leave to set for at least 1 hour
6
To make the topping, beat the cheeses together until smooth. Put the cream in a small pan, bring to the boil and add the cheeses
  • 500g of Bosworth Ash Log
  • 200g of cream cheese
  • 300ml of double cream
7
Soak the gelatine in cold water for 4 minutes, squeeze it out and mix into the cheese and cream until well combined
  • 1 gelatine leaf
8
Pour the cheese mixture over the pre-set base and allow to set
9
Gently remove the rings from the cheesecakes. Top each individual cheesecake with the red onion jam, and 2 pieces of micro cress.
  • 2 2/3 handfuls of micro cress

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Ingredients

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Imperial

Red onion jam

Goat's cheesecake

To plate

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