GOLF KITCHEN RECIPE: STRAWBERRY CHEESECAKE ICE CREAM Recipe by Warwick Hilli, Executive Chef at Kingston Heath Golf Club, Melbourne, Australia

 

STRAWBERRY CHEESECAKE ICE CREAM

Recipe by Warwick Hilli, Executive Chef at Kingston Heath Golf Club, Melbourne, Australia

Recipe and photo courtesy of Golf Kitchen by Diana DeLucia. For more information, to subscribe to Golf Kitchen Magazine, or to order a copy of the famous Golf Kitchen Cookbook, visit www.golfkitchen.com

Serves 20

Ingredients

Cheesecake
7 Eggs (separated)
1⅓ cups Caster Sugar
2¼ cups Milk
1 Vanilla Bean (split)
3⅓ Tbs Strawberry Liquor
12 leaves Silver Gelatine
¾ cup Water
3⅓ cups Cream Cheese (softened)
Red Food Dye to color

Strawberry Jelly
1¼ lbs Strawberries (frozen)
1¼ lbs Caster Sugar
2¼ cups Water
10 leaves Silver Gelatine

Cheesecake Crumbs
1 250 g packet Marie Biscuits
4½ oz Unsalted Butter (melted)
1½ oz Icing Sugar

Garnish

Edible Flowers for decoration

Preparation

Cheesecake

In a bowl beat the egg yolks and sugar with a whisk by hand until combined.

In a saucepan heat the milk and vanilla bean until just under boiling then remove from stovetop. While whisking, pour the milk mixture into the egg mixture. Add enough red food dye to color the custard pink then add the strawberry liquor.

Add enough red food dye to color the custard pink then add the strawberry liquor.

Cook the custard on top of a double boiler at low heat until it thickens then let cool for 20 minutes.

Dissolve the gelatine in the water.

In large mixer bowl beat the cream cheese until soft then slowly add in the cooled custard. Once it’s all mixed up with no lumps, add the melted gelatine and water mixture.

Pour the mixture into a large stainless steel bowl, then whisk in the egg whites and fold into the mix.

Pour the cheesecake mixture into 20 dessert glasses and fill to 30cm from the base of the glass then place in the refrigerator to set.

Strawberry Jelly

Defrost the strawberries in a tray overnight.

Make some sugar syrup by combining the sugar and water in a clean pot and stirring over low heat until the sugar has dissolved. Once dissolved, turn to high heat then boil for 5 minutes. Remove from heat and let cool.

Place the strawberries into a blender and purée. Slowly add the cooled sugar syrup then pass the strawberry mixture through a fine sieve.

Place the gelatine leaves into a bowl of water to soften then remove the leaves and squeeze out any excess water.

Over a double boiler melt the gelatine leaves then add to the strawberry mixture.

Pour enough jelly over the set cheesecakes to cover the base then let set in the refrigerator for 1 hour.

Cheesecake Crumbs

Blend the biscuits with butter until course to combine. Mix the icing sugar in well then set aside in the refrigerator.

Assembly

Bring your 20 set cheesecakes in dessert glasses out of the fridge.

Scatter the crumbs over the set jelly and serve with your favorite ice cream.

Garnish with the edible flowers.

Chef’s Note: We recommend using a home churned strawberry ice cream to complement.

Wine Match

Peter Lehmann Botrytis, Barossa Valley South Australia.

About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
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