Wattleseed adds a delightful warmth to desserts - some say it has a mocha-like aroma and there is a distinct natural sweetness to the smell.
- 300 g plain sweet biscuits
- 150 g unsalted butter, melted, plus extra to grease
- 400 g white chocolate, broken into pieces
- 300 g cream cheese, at room temperature, chopped
- 250 g ricotta or mascarpone
- 300 ml double cream or crème fraîche
- 20 g ground roasted wattleseed
- 200 g poached quandongs and/or strawberries, to serve
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.
Chilling time: 4-6 hours
- Grease and line the base of a 23 cm deep, springform cake tin.
- Crush the biscuits in a food processor until finely ground. Add the butter and blitz until well combined. Press the mixture evenly into the base of the lined tin. Refrigerate while you make the filling.
- Place the chocolate in a heatproof bowl over a saucepan of just simmering water, making sure the bottom of the bowl isn’t touching the water. Stir occasionally until melted and smooth. Remove from the heat and stand for 10 minutes or until barely warm but still liquid.
- Using handheld electric beaters, whisk the cream cheese until smooth. Add the ricotta and beat until well combined. Add the crème fraiche and roasted wattleseed and keep whisking until the mixture is just holding its own shape. Finally, add the melted chocolate and whisk until just combined.
- Spoon the mixture over the biscuit base and smooth the top. Refrigerate for 4 - 6 hours or until set. To serve, top with the poached quandongs and/or strawberries.
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Photography by Adam Liaw.