Vibrantly-coloured, alluringly plump and irresistibly juicy fresh berries. Could anything be more alluring? Turn them into Chef Garth’s creamy Blueberry Cheesecake, served with a delicately decadent White Chocolate Panna Cotta and a fresh Passion Fruit Coulis.
85gr icing sugar
10ml vanilla essence
255gr cake flour
Cream 250gr butter, icing sugar and essence till creamy. Sift flour and salt and fold into butter. Rest, roll out and bake. Melt the remaining butter, crumble the shortcake and mix in butter. Put this mix in a ring mould and press down with a spoon. Place in fridge for an hour to set.
1/2 tin condensed milk
1/2 vanilla pod
150gr smooth cream cheese (room temperature)
80gr blueberry purée
Whisk cream till stiff and add condensed milk and vanilla pod. In a separate bowl, mix the cream cheese and blueberry purée. Add the cream cheese into the cream mix and whisk till smooth. Pour over biscuit base and let set over night. Slide the edge of the ring with the back of a knife to loosen the edges so it can un-mould easily.
White chocolate Panna Cotta
60gr plain yoghurt
2n gelatine leaves
Heat milk and sugar. Whisk cream and yoghurt. Soften gelatine and add to warm milk. Mix with yoghurt and strain. Pour in mould and let set for 2 hours.
Passion fruit coulis
6 passion fruits (cut in half, seeds scooped out)
50gr icing sugar
100ml orange juice
¼ vanilla pod
Place the passion fruit, 60ml orange juice and ¼ vanilla pod in a sauce pan. Bring to a simmer. Place the rest of the orange juice and icing sugar in a bowl, mix and add to the passion mix. Cook for 5 mins. Strain and let cool.