Toffee/Apple Cheesecake with Bramble Compote, Salted Caramel Ice Cream & Toffee Sauce
Geoffrey Smeddle, The Peat Inn, Fife, Scotland - January 19th, 2014
- 150g soft brown sugar
- 40ml water
- 6 red apples, peeled, cored, quartered, and each quarter cut into three pieces
- 90g unsalted butter, chilled and diced
Heat sugar and water in wide pan until caramelized; add 1/3 of apples; cook until caramelized; remove apples from pan; repeat with remaining apples.
Once all apples are caramelized, deglaze pan with water and remaining juices from apples; reduce caramel slightly; whisk in butter; remove from heat; reserve caramel in airtight container; chop apple into 1cm dice.
- 100g soft flour
- 135g demerara sugar
- 100g oats
- 5g bicarbonate of soda
- 150g unsalted butter, melted
Heat oven to 350°F (180°C); line baking sheet with nonstick pad.
Combine all ingredients except butter in a bowl; add butter; mix until dough forms; spread dough across sheet tray; bake 10 minutes until golden brown; remove from oven; allow to cool completely.
- 400g double cream
- 20g thyme
- 60g egg yolk
- 60g caster sugar
- 1/2 tsp. vanilla seeds
- 1/2 tsp. vanilla extract
- 4 leaves gelatin, bloomed in cold water
- 250g mascarpone
Bring cream and thyme to simmer; remove from heat; allow to infuse 20 minutes; strain; chill.
Whisk egg yolk and sugar until doubled in volume and pale in color.
Whisk together infused cream, vanilla seeds, and extract until ribbon stage; beat mascarpone in a small bowl until smooth; warm 2 Tbsps. cream in a pan; dissolve gelatin in cream; whisk cream/gelatin into mascarpone; fold half egg yolk mixture into mascarpone; then in half the cream; repeat process until all the egg and cream is mixed in; fold in diced apples; pour mixture into tray with biscuit base (tapping tray to release any air bubbles); place in refrigerator; allow to set; slice cheesecake into portions 4" by 1.5" wide.
- 400g brambles
- 50ml crème de cassis liqueur
- 50g caster sugar
- 20ml water
Bring all ingredients to a boil in a pan; cook until brambles are soft but not collapsing; remove brambles from syrup; reduce liquid slightly; remove from heat; stir brambles into liquid; reserve in refrigerator.
Salted caramel ice cream:
- 150g caster sugar
- 100g glucose
- 7g sea salt
- 500g whole milk
- 500g double cream
- 300g egg yolk
Melt sugar, glucose, and salt in heavy bottomed saucepan to a dark caramel; warm milk and cream in small saucepan; whisk cream into caramel; strain caramel into clean pan; return to a simmer; temper in egg; cook until mixture coats the back of a spoon; remove from heat; allow to cool completely; process in ice cream machine.
Drizzle plate with compote and toffee sauce; place cheesecake to left center of the plate; dot bramble compote around the plate; place quenelle of ice cream on plate; top cheesecake with stewed brambles and sauce.