BURNT MOVIE RECIPE: MASCARPONE, BLOOD ORANGE, STREUSEL

 

  • Cooking Time:
  • Servings: 4
  • Preparation Time:

Backstory

“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!

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

Directions

  • 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.

Author Credit: Chef Marcus Wareing

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