Toasted brioche, Cornish curd cheesecake, wild strawberries

This glorious recipe adds a sweet touch to any celebration. A dreamy blend of toasted brioche, cheesecake and wild strawberries make this a canapé to remember.

First published in 2016
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  • 100g of cream cheese, preferably Philadelphia
  • 100g of cow's curd, preferably Cornish
  • 10ml of full-fat milk
  • 35ml of double cream
  • 1 egg yolk
  • 1 egg
  • 35g of caster sugar



To serve

  • sweet cicely, leaves only


  • Piping bag and nozzle
  • Blender
  • Chinois
  • Muslin cloth
  • Parisian scoop / melon baller


To begin, make the cheesecake. Whisk together the cream cheese, cow's curd, milk and double cream and set aside
  • 100g of cream cheese, preferably Philadelphia
  • 100g of cow's curd, preferably Cornish
  • 10ml of full-fat milk
  • 35ml of double cream
Whisk the eggs and sugar together until combined, allow to settle then skim off any bubbles on the surface
Preheat the oven to 90°C/gas mark 1/4
Blend both sets of ingredients together and pass through a fine sieve to remove any lumps. Pour the cheesecake into a 5cm deep tray and cook for 45 minutes. Check after 20 minutes
Once cooked, allow to cool before refrigerating
Once cold, beat back the cheesecake until smooth and place in a piping bag with a nozzle
Slice the over-ripe strawberries into a bowl, cover with cling film and place over a bain marie. Heat until all of the juice has been extracted from the strawberries, then pass the juice through a chinois lined with muslin cloth
Bloom the gelatine by soaking it in cold water until soft. Pour 125g of the strawberry liquid into a small pot and mix in the gelatine until it has completely dissolved. Allow to set in the fridge and reserve the remaining juice
  • 1 sheet of gold gelatine
Wash the wild strawberries carefully. Dip half of them, one-by-one, into the strawberry juice and drain off the excess liquid. Dip into the Mannitol powder to form a crisp outer shell. Set the remaining strawberries aside on paper towels
Cut the brioche into 3cm cubes. Using a Parisian scoop, remove a dip from the cube, dust with icing sugar and lightly toast on all sides until golden brown under the grill
Pipe some cheesecake into the dips and decorate with a couple of fresh strawberries, a couple of the Mannitol-coated strawberries and a scoop of strawberry jelly. Finish with a couple of small sweet cicely leaves
  • sweet cicely, leaves only
First published in 2016

Alyn Williams has worked at some of the very best kitchens in Britain, training for many years under Marcus Wareing and Gordon Ramsay. His plates display his own unique culinary personality – brilliantly accomplished, playful and with remarkable interplay of flavours.

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