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Burnt Movie Recipe: Mascarpone, Blood Orange, Streusel


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Serves 4 | Prep Time | Cook Time

Ingredients

Mascarpone mousse
185g mascarpone
80g cream cheese
75g crème fraîche
50g caster sugar
1 vanilla pod
1 orange, zest and juice
1 lemon, zest and juice
60ml Cointreau
1.5 leaves bronze leaf gelatine

Blood orange gel
250g blood orange juice
5g agar agar

Streusel
130g plain flour
40g ground almonds
85g Demerara sugar
Pinch of salt
85g cold, unsalted butter

Honeycomb
25g honey
64g glucose
160g sugar
30g water
8g baking soda

Milk ice-cream;
333g whole milk
333g double cream
24g Trimolene
24g Blossom honey
½ 375g tin Condensed Milk

½ blood orange, segmented and cut into small wedges


For the mascarpone mousse, weigh together all the ingredients except the Cointreau and the gelatine. Place in the blender and begin blitzing. Slowly incorporate the Cointreau. Bloom the gelatine in 250ml cold water. When soft, melt in a dry pan over a low heat and add to the blender. Once smooth, strain into a container and leave to set in the fridge (it will need at least 2 hours).


For the gel, bring the juice to the boil and whisk in the agar agar. Simmer for at least a minute then strain onto a flat layer of cling film on a flat work surface; smooth as thin as possible and allow to set (this will only take a few minutes). Cut a square big enough to cover the top of the cheesecake and carefully smooth the jelly over the top. With the remaining jelly, blitz in a small jug with a hand blender or a small attachment on the large blender until it becomes a shiny, smooth gel.


To make the honeycomb, place the honey, sugar, glucose and water into a saucepan over a high heat. Allow it to very lightly caramelise then whisk in the baking soda and pour onto baking paper.Allow to set then break up into pieces.


For the streusel, place all ingredients together in a blender and pulse until becomes a crumble. Mould into a block, cover with clingfilm and rest in the fridge for 2 hours. Preheat oven to 170˚C. Remove the streusel mix from the fridge and leave for 10 minutes. Roll, between 2 pieces of parchment paper, to ½ cm thick. Bake for 7-10 minutes until golden. Whilst still warm, portion into rectangles the same thickness as the mascarpone mousse. Reserve all trim to crumble under the ice cream.


To make the milk ice cream, whisk all ingredients together and churn in an ice cream machine.


To plate the dessert, place the portioned mascarpone mousse with the jelly on top, on the portioned streusel biscuit. Put in centre of the plate. Pipe some dots of the blood orange gel around the side and scatter the fresh orange segments around. Place some of the trimmings from the streusel in a small mound, place a quenelle of the milk ice cream on top. Crumble the honeycomb around and serve.


Pairs Well With


Notes

“Cooking is an expression of who we are.”

- Chef Adam Jones (as played by Bradley Cooper)

CHEF WAREING TIP #3: Just follow the recipe step by step and you should be fine!

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