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Fig Cheesecake with Syrup of Shiso and Mustard Seed
Ingredients and method
Ingredients for 5 cheesecakes
- 50 gr sponge cake
- 40 gr butter
- 130 gr cream cheese
- 40 gr granulated sugar
- 2 gr vanilla sugar
- 1 egg
- 30 gr sour cream
- Pinch of salt
Ingredients syrup
- Mustard seed
- 50 ml Shiso Purple Vinegar
- 150 gr soft sugar
- 100 ml water
Ingredients tuile
- 50 gr butter (melted)
- 50 gr wheat flour
- 50 gr egg white
- 50 gr powdered sugar
Remaining ingredients
- Cream cheese
- Candied figs
- Shiso Purple
- Scarlet Cress
- Mustard Cress
Method
- Melt butter, grind cookies, mix with butter to form dough.
- Place greaseproof paper in muffin pan, fill with 15 g cookie dough, press flat with a glass.
- Beat cream cheese, add sugar, vanilla sugar, salt, eggs and sour cream, mix well.
- Pour cream cheese mixture into cupcake papers, bake 18-25 minutes at 150°C.
- Then let it come to room temperature before putting it in the refrigerator (±2 hours).
- Cover and store in the refrigerator for 3-5 hours
- Make tuille from the wheat flour, egg whites, powdered sugar and butter
- Bake these at 150 degrees
- Make a syrup of sugar, water, Shiso Purple Vinegar and mustard seed
- Soak the candied figs in the syrup
- Place cheesecake on plate
- Place candied fig in a round shape on the cheesecake
- Place quenelle of cream cheese, tuille and cresses on top of dish
- Drizzle the syrup around the dish and serve
Recipe: Eric Miete
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