At the restaurant, this dish is served with broken pieces of extra cheesecake base.
250 g caster sugar
2 lemons, juiced
90 g (¼ cup) glucose syrup (see note)
660 ml white beer (Hoegaarden is best)
110 g (½ cup) white or caster sugar
1 vanilla bean, seeds scraped
1 cinnamon quill
4 small peaches, not too ripe, stone removed, halved
120 g plain flour
120 g cold unsalted butter, chopped
¼ tsp ground cinnamon
55 g (¼ cup) caster sugar
¼ tsp ground ginger
2 (10 g) titanium-strength gelatine leaves
500 ml (2 cups) thickened cream
110 g (½ cup) caster sugar
5 egg yolks
500 g goat’s curd or soft goat’s cheese
40 g (¼ cup) icing sugar, sifted
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
You will need 8 x 160ml-capacity ramekins.
To make sorbet, place 250 ml water, sugar, lemon juice and glucose in a large saucepan over medium heat. Stir to dissolve sugar, increase heat to high, add beer and bring to a simmer. Cool, then transfer to an ice-cream machine and churn for 15 minutes or until firm. Freeze until needed; sorbet can be frozen for up to 3 months. Makes 1L. *(See note below to make sorbet without an ice-cream maker.)
Preheat oven to 220C. To make roasted peaches, place 80 ml water and the sugar in a pan over medium heat. Stir to dissolve sugar, then add vanilla bean and seeds and cinnamon. Increase heat to high and bring to the boil. Add peaches and cook, turning occasionally, for 5 minutes or until well coated. Using a slotted spoon, transfer the peaches to a lined oven tray, cut-side up. Roast, basting with syrup occasionally, for 15 minutes or until starting to soften. Cool, then finely chop 4 halves and thinly slice remainder. Set aside.
Reduce oven to 150C. To make cheesecake base, process flour, 80 g butter, cinnamon, sugar and ginger in a food processor until mixture resembles coarse crumbs. Transfer to a lined oven tray and spread in a thin layer. Bake for 30 minutes or until golden. Cool.
Melt remaining 40 g butter. Process baked mixture in a food processor with enough of the melted butter until crumbs hold together. Grease and line 8 x 160ml-capacity ramekins with enough baking paper to extend over the sides; this will help remove set cheesecakes. Press cheesecake base among ramekins, then refrigerate for 30 minutes or until firm.
To make filling, soften gelatine in cold water for 5 minutes. Drain and lightly squeeze. Place 60 ml cream in a small saucepan over high heat until almost boiling. Remove from heat, then stir in gelatine until dissolved. Set aside.
Place sugar and 50 ml water in a small saucepan over medium heat and stir to dissolve sugar. Increase heat to high and cook for 8 minutes or until syrup reaches 116C on a sugar thermometer.
Meanwhile, using an electric mixer, whisk egg yolks until thick and pale. With mixer running, slowing add sugar syrup in a thin stream until combined. Stir in gelatine mixture until combined.
Whip remaining 440 ml cream to soft peaks. Beat cheese and icing sugar until smooth. Fold into egg mixture in 2 batches. Fold in cream in 3 batches. Fold in chopped roasted peaches then divide among moulds. Refrigerate for 4 hours or until set.
Unmould cheesecakes and serve topped with remaining sliced roasted peaches and white-beer sorbet on the side or in a glass.
Titanium-strength gelatine weighs 5g per leaf. You can substitute bronze (1.5 g) or gold (2 g) leaves so long as the final weight matches the requirements. Gelatine leaves are from delis.
The final texture of confectionery depends on its concentration of sugar. Sugar concentration increases as the temperature of the syrup rises. High temperatures result in hard sweets and low temperatures result in softer ones. The temperatures of syrup are classified by stages, which describe what happens when you drop a little syrup into iced water. (Use this method if you don't have a sugar thermometer.) These stages vary from 'soft ball' (118C - 120C), 'firm ball' (123C - 125C), 'hard ball' (125C- 133C), 'soft crack' (135C - 145C) and 'hard crack'' (150C- 155C). Syrup that reaches the hard-crack stage has the highest concentration of sugar.
Making sorbet without an ice -cream maker - Strain mixture into a shallow metal tray for 2 hours or until frozen at the edges. Scrape with a fork to break up ice crystals, then freeze for a further 2 hours. Repeat twice or until completely frozen and smooth.
As seen in Feast Magazine, Issue 15, pg100.
Photography by Alan Benson