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Mascarpone, orange, honey, milk

Mascarpone, orange, honey, milk

  • Dessert
  • medium
  • 4
  • 1 hour 45 minutes, plus setting time

PT1H45M

1
To prepare the mascarpone mousse, add all of the ingredients (except the Grand Marnier and gelatine) to a Thermomix or food processor and start blending. Slowly add the Grand Marnier until incorporated
  • 375g of mascarpone
  • 160g of cream cheese, Philadelphia
  • 150g of crème fraîche
  • 100g of caster sugar
  • 1 vanilla pod, seeds scraped
  • 2 oranges, juice and zest
  • 2 lemons, juice and zest
  • 60ml of Grand Marnier
2
Bloom the gelatine in cold water, then add to a dry pan and melt over a low heat. Add to the blender and blitz to incorporate
  • 3 gelatine leaves
3
Once the mascarpone mixture is smooth, pass through a sieve into a tray (16 x 24 x 2cm) and leave to set in the fridge for at least 2 hours
4
To prepare the jelly, bring the orange juice to the boil and whisk in the agar agar. Allow to simmer for at least 1 minute, then pass through a sieve onto a layer of cling film laid out flat on a work surface, making sure there are no wrinkles in the cling film
  • 250g of fresh orange juice
  • 5g of agar agar
5
Spread out the jelly to creates as smooth and as thin a layer as possible - it needs to be larger than the tray used for the mascarpone mousse. Allow to set - this should only take a couple of minutes as agar fully sets at 38˚C
6
Add the layer of jelly to the top of the set cheesecake mix, trim off any excess and reserve. Portion into rectangles approximately 2cm x 10cm and refrigerate until ready to serve
7
Add the remaining jelly trimmings to a container and blitz with a handheld blender to create a smooth and shiny gel. Store in a squeezy bottle until required
8
To prepare the honeycomb, add the glucose, sugar, honey and water to a pan and place over a high heat. Once the mix starts to lightly caramelise (approximately 160-165˚C), whisk in the bicarbonate of soda and pour onto parchment paper. Allow to set before breaking into smaller bite-sized pieces
  • 50g of honey
  • 125g of glucose
  • 325g of sugar
  • 60g of water
  • 15g of bicarbonate of soda
9
Preheat the oven to 170˚C/ gas mark 3
10
For the streusel, add all of the ingredients to a blender and pulse to achieve a breadcrumb-like texture. Press the mixture together to form a block and leave to rest in the fridge for approximately 2 hours
  • 263g of plain flour
  • 83g of ground almonds
  • 170g of Demerara sugar
  • 1/2 tsp salt
  • 170g of butter, cold
11
Once rested, remove from the fridge and roll out to form a 0.5cm thick sheet. Bake in the oven until golden, for approximately 7-8 minutes
12
Remove from the oven and, while still warm, cut the streusel into portions the same size as the mascarpone mousse using a sharp knife. Reserve all of the trimmings and crush to form a crumb - this will be used as a bed for the ice cream
13
To serve, carefully place the mascarpone portions onto the individual streusel bases and arrange onto plates. Pipe some orange gel alongside and on top of the cheesecake, then finely slice and arrange some fresh orange segments around the plate
  • 1 orange, segmented, blood orange if in season
14
Top with the honeycomb pieces, place a mound of crumbled streusel onto each plate and add a scoop of milk ice cream. Serve immediately
  • milk ice cream

Ingredients

Metric

Imperial

  • Mascarpone mousse

  • Orange jelly and gel

  • Honeycomb

    • 125g of glucose
    • 325g of sugar
    • 50g of honey
    • 60g of water
    • 15g of bicarbonate of soda
  • Streusel

  • To serve

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