NY Cheesecakes with Wild Honey & Fig Ice-cream
Author: Kiran Jethwa
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 6
This mouthwatering recipe uses Guinea fowl eggs in the cheese cakes, which are very rich in taste and color. They add a wonderful dimension to the flavor of the dish. So grab your napkins cause you will love this one.
Ingredients
- Ingredients for the cheese cake
- 100 ml of Organic Honey
- 4 Guinea fowl eggs or duck eggs
- 400g Goats cheese
- 500 ml Cream
- ½ tsp Fresh Rosemary
- 150g Sugar
- 30g wheat flour
- Ingredients for the almond pastry base
- 85g plain flour
- 30g ground almonds
- 55g cool unsalted butter, diced
- 25g icing sugar, sifted
- 1 egg yolk
- 1 tbsp cold water
- Ingredients for the ice cream
- 100 g Dried figs
- 60g of sugar
- 3 eggs
- 750ml double cream
- 250 ml whole milk
Instructions
- For the pastry:
- Sift the flour into a mixing bowl. Add the ground almonds and butter and rub in until the mixture resembles fine breadcrumbs. Stir in the sugar.
- Beat the egg yolk with the cold water. Add to the flour mixture and mix in with a round-bladed knife. Gather together to make a soft dough. Don’t over-mix.
- Wrap in cling film and chill for at least 30 minutes before rolling out.
- Flour your board and roll out the pastry, cut it into circular shapes to fit an individual cheese cake rings that is 8-10cm in diameter. Line the base of the rings with the pastry and put them in the oven at 150 degrees centigrade to bake blind for 10 mins.
- For the cheese cake mixture:
- Chop up the goats cheese and combine with the cream in a bowl.
- Then add the guinea fowl eggs with the sugar and honey in a bowl and whisk it thoroughly till it becomes rich and creamy. Fold this into the goats cheese.
- Then add 400ml of cream and about 30g of flour to bind it together.
- Add finely chopped rosemary for the aroma and work that together.
- Take your base from the oven (Don’t let them over cook as they will go back in to the oven when you have added the cheese cake mixture to them)
- Now fill the rings with the cheese cake mixture until they are about three quarters full, this allows space for the cheese cakes to rise when baking in the oven
- Bake it at about 105 degrees for about 40 minutes.
- For the ice cream: Add 60g of sugar and 3 egg yolks in a bowl and whisk it together.
- Add the cream and milk to to a thick bottomed pan and heat to 95 degrees centigrade. Then add the chopped figs and allow to sit for 5 minutes
- Slowly add the heated cream to the eggs to bring them up to temperature and whisk gently.
- Strain the heated mixture into the bowl and remove the figs and set aside. Then place the mixture back on the heat.
- Cook the custard gently, mix until its nice and thick and coats the back of a spoon.
- Remove the mixture from the heat and add the chopped up figs and stir them in. Place the mixture in the fridge and let it cool down for about 20 mins.
- Get an ice cream maker, pour in your mixture and let it churn for about 40 minutes and your ice cream is ready.
- Remove your cheese cakes from the oven (They should be wobbly in the middle) put them in the fridge for about an hour to set.
- As soon as your cheese cakes have set, remove them from the fridge.
- Carefully remove the baking paper from the cheese cakes, place them on a plate and drizzle honey on top to finish.
- Your cheese cakes are ready, serve it with your home made ice cream.
