Signature Living

SIGNATURE RECIPIES

Cheesecake Ice cream with whole poached apricots.

WINE PAIRING: Graham Beck

Reuben paired his dish (above) with one of the following wines:
Brut Bliss Demi-Sec NV
Brut Zero 2008

Cheesecake Ice cream with whole poached apricots.
Cheesecake Ice cream with whole poached apricots.
Cheesecake Ice cream with whole poached apricots.
Cheesecake Ice cream with whole poached apricots.

Cheesecake Ice cream with whole poached apricots.

Cooking Method

The ice cream first.

Start by heating the milk in a pan, over medium heat.
In a separate bowl, whisk together the sugar,
Cream cheese
Vanilla pod seeds
And Egg
While you are whisking the egg mixture, pour in the hot milk.
Now, gently whisk to just combine.
Then, pour the egg milk mixture back into the same milk pan,
and cook until a velvety like custard consistency stirring constantly.
This method is called tempering and is used when you have eggs in your mixture. By pouring the hot milk over the eggs first, and then back into the pot to cook, stops the eggs from curdling. Also make sure that your mixture does not boil.
When the custard has thickened,
take the pot off the heat and pour into a bowl.
Now, leave it to cool for roughly 10 minutes.
Meanwhile, pour some double cream into a bowl and whisk until a soft peak consistency.
By lightly whipping the cream, it adds a lightness to the ice cream
Once the custard has cooled.
Add the whipped cream and lightly combine to mix
Now Place the mixture into an ice cream maker and pour in the lemon juice.
Adding the lemon juice in last, ensures we have a real lemony flavour in our ice cream
Leave to churn until set.
This takes roughly 20-30 minutes
When done, remove and place into a container and freeze until set.

Now for the poached apricots.
Any firm stoned fruits can be used such as Nectarines, plums, apricots and peaches.
Combine the sugar and water in a saucepan
and bring to the boil.
Stirring helps to dissolve the sugar quicker.
Next, add the Fruit and Reduce the heat to a low heat.
Now, gently poach for roughly 5-8 minutes.
We don’t want to overcook the fruit so be careful not to boil the syrup.
Once the fruit is poached, take off the heat and set aside.

Now for the crumb base that will give you some texture and a base for your dessert.

Place the biscuits and coconut into a food processor and pulse until it resembles big crumbs.
Now, add the melted butter and pulse to combine but still not too fine.
When done scrape out into a small bowl and set aside.

Your apricots have cooled off, so now you can make the apricot sparkling wine puree.
Place 5 poached apricot halves into a food processor,
Now add, 2 tablespoons of the sugar syrup,
Vanilla seeds and a ¼ cup of Sparkling wine,
Now blend until pureed. When done place into a bowl and set it aside.

Now for the plating.
Place crumb mixture on the plate
Add a scoop of ice cream on top of the crumbs
The apricot puree is placed around the crumb base
And then place the remaining apricot halves around the plate.
Garnish with lemon and lime zest.

Ingredients

Cheesecake ice cream:
175ml Full Fat Milk
200g caster sugar
125g cream cheese
Vanilla pod, seeds scrapped
1 large egg
350ml Double cream
Juice of ½ lemon

Poached Stone Fruits:
8 Fresh Apricots, halved with stones removed
300g Castor sugar
1 Litre water

For the puree:
65ml Sparkling wine
Vanilla pod seeds

Crumb base:
125g Digestive biscuits
65ml Coconut
20ml Butter

To serve:
Lemon and Lime zest