Raspberry and Sechuan Buttons cheesecake

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 

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