Raspberry and Sechuan Buttons cheesecake

Ingredients

Ice cream:

  • 250ml milk
  • 250ml cream
  • 125g sugar
  • 1 vanilla pod
  • 6 egg yolks
  • 4 Sechuan Buttons 

Sechuan Buttons crumb:

  • 100g butter
  • 67g plain flour
  • 35g icing sugar
  • 1 small yolk
  • 2 Sechuan Buttons 

Cheesecake:

  • 300g soft cheese
  • 50g icing sugar
  • 2 drops vanilla bean extract
  • 140ml double cream 

Rasp insert:

  • 40g coulis infused with 2 chopped Sechuan Buttons 

Rasp coulis:

  • 220g raspberries
  • ¼ lemon juiced
  • 2 tbsp icing sugar
  • 2 tbsp water 

Sable biscuit:

  • 1 egg yolk
  • 20g icing sugar
  • 35g butter
  • 606 plain flour
  • pinch baking powder 

Rasp gel: 

  •  3g Agar
  • 65g castor sugar
  • ½ tsp lemon juice
  • 250ml rasp coulis 

Method

Ice cream:

  • Split the vanilla bean and rub in the sugar to break down and separate.
  • Remove the vanilla husk and add to the cream, add chopped buttons and bring to under boil.
  • Whisk the eggs and sugar until until pale and fluffy.
  • Add the boiled cream to the egg mix and beat gently.
  • Pass through a sieve and chill overnight.

Sechuan Buttons crumb:

  • Allow butter to reach room temperature, add sugar and cream together until light and fluffy.
  • Beat in the egg yolk until homogenous.
  • Finely chop the Sechuan Buttons.
  • Sieve the flour and add the chopped Sechuan Buttons to the butter mix to form a paste.
  • Allow to rest in fridge for 30min.
  • Break into generously sized pieces of paste.
  • Bake at 160°C until golden brown. 

Cheesecake:

  • Whisk the double cream till it soft peak consistency. 
  • Place soft cheese, sugar and vanilla in a bowl and beat until thick. 
  • Fold the cream into the cheese mix until smooth.
  • Beat mixture again until thick and creamy.
  • Line desired mould and fill with cheese mix and place inside the prepared frozen insert.
  • Place in fridge overnight and allow to set.

Rasp insert:

  • Chop the buttons roughly and warm through the raspberry coulis.
  • Pass through fine sieve and allow to cool.
  • Place in ½ sphere mould and freeze.

Rasp coulis:

  • Add all ingredients to a small sauce pan and gently simmer until all raspberries break down.
  • Pass through fine sieve and allow to cool.

Sable biscuit:

  • Allow butter to reach room temperature, add sugar and cream together until light and fluffy.
  • Beat in the egg yolk until homogenous.
  • Sieve the flour and baking powder together then add to the butter mix to form a paste.
  • Allow to rest in fridge for 30min.
  • Roll out, cut to desired shape.
  • Bake at 160°C until golden brown.

Rasp gel: 

  • Gently warm the sugar, juice and coulis together. 
  • Add the agar and mix until dissolved.
  • Bring to underboil and decant into a container and allow to cool.
  • Once set blend the jelly mix to create the gel.

Recipe: Barry Fleming

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