There are certain days during the summer when the last place anyone wants to be is in a hot kitchen! This crowd-pleasing dish makes for a wonderfully fresh and interesting indulgence with a combination of delectable flavours complemented by the different textures. All the ingredients are in season and the recipe is simple!
Serve the cheesecake with local trout tartare, fresh figs and asparagus, drizzled with Willow Creek Persian Lime Olive Oil. This recipe can be prepared well in advance and taken out just before serving.
Serves: 6 to 8 people
Ingredients:
Crust:
100g Bacon Kips, ground
2 T butter, melted
1 t thyme, chopped
Filling:
500g double cream yoghurt
125g crème fraîche
100g Chevin goat cheese
30ml Willow Creek Persian lime flavoured olive oil
1 t minced garlic
Zest and juice of 1 lime
1 T chopped chives
2 t powdered gelatine
100ml cold water
Salt and white pepper to taste
Garnishes:
250g fresh salmon trout, cut into 1/2 cm cubes
Half a medium red onion, finely chopped
60ml Willow Creek fig flavoured balsamic vinegar
Salt and pink pepper to taste
Asparagus, blanched
Fresh figs, halved
Method:
Line a 20cm springform tin with baking paper at the bottom.
Crust:
Mix together the ground Bacon Kips, melted butter and chopped thyme until well combined. Press the crumb mix into the tin and place into the fridge for 10 minutes.
Filling:
Add the gelatine by sprinkling it over the water for it to sponge. Place the yoghurt, crème fraîche and goat cheese in a bowl and whisk until well combined.
Add the olive oil, garlic, lime zest and juice and chives to the yoghurt mixture and mix well.
Season to taste.
Melt the sponged gelatine in the microwave for about 20 seconds and add it to the mix bit by bit stirring continuously.
Pour the filling over the crust and smooth over the top. Place in the fridge for 2 hours or overnight.
Garnish:
Mix together the salmon trout pieces, diced red onion and balsamic vinegar. Season to taste. Place in the fridge for at least 1 to 4 hours maximum.
Plating:
Carefully tip the cheesecake out of the tin.
Top with the salmon trout, fresh figs and asparagus.
