Fig Cheesecake with Syrup of Shiso and Mustard Seed

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