recipe by Warwick Hilli, Executive Chef at Kingston Heath Golf Club, Melbourne, Victoria, Australia.
Edible Flowers for decoration
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.
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.
Blend the biscuits with butter until course to combine. Mix the icing sugar in well then set aside in the refrigerator.
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.
Peter Lehmann Botrytis, Barossa Valley South Australia.