Blueberry cheesecake by Dick Middelweerd
Delicious for Easter weekend!
A delicious Blueberry cheesecake, perfectly made by Dick Middelweerd, chef of 2 michelin-starred restaurant De Treeswijkhoeve in Waalre, The Netherlands.
Blueberry’s – Jelly Sugar – Lemons – Vervain – Lemon Juice – Eggs – Sugar – Gelatine – Cream – White Chocolate – Sereh – Mascarpone – Creme Fraîche – Sugar Powder – Vanilla – Tarragon – Glucose
Start with the blueberry compote, mix 50gr of blueberry’s with 75gr jelly sugar. Boil it for 4 minutes. Than mix the other 50gr of blueberry’s, lemon zest and lemon juice trough the compote.
For the lemon foam put the gelatine in water and let it rest. Mix the lemon juice, 3 eggs, 1 egg yolk, 120gr of sugar and 85gr of cream together and heat this to 80 degrees while stirring. Add the gelatine and then use a sieve to smooth the mixture. When the mix had time to cool down you can to put it in the piping bag.
To toasted the chocolate bruise the sereh, put the sereh and 200gr of white chocolade into a bin. bak this on 140 degrees for about 20 minutes.
Mix 150gr of mascarpone, 50gr of cream fraîche, vanilla and 20gr of powdered sugar in the Kitchen machine, then add the lemon zest and lemon juice.
Make the merengue by boiling 40ml of water and 100gr of sugar to 120 degrees. Mix with 50gr of whipped egg whites. Continue the movement till the mixture is on room-temperature. Place this mixture in small dots and let them dry for 6 hours on 80 degrees.
Tarragon syrup, blanch the tarragon. Put 200ml of water and 175gr of sugar to boil till 112 degrees. Combine the mixture and the tarragon and smoothen the syrup in the blender.
For the finishing touch: Rose and citrus Tagetes petals.
And you are ready for a tasteful Easter weekend!
Want to know more about Dick Middelweerd and his restaurant?
Check their website: www.treeswijkhoeve.nl