|600||g||White Wings Cheesecake Filling|
|400||g||White Wings Biscuit Base|
|1||each||Pampas Puff Pastry Sheet|
For this recipe, we’re going to split up each of various elements.
In a saucepan, place 120 grams of the caster sugar with 80 grams of the glucose. Add enough water to make a slurry and heat to 185 degrees.
Stir through 160 grams of the butter, until smooth, followed by 200 grams of the cream to finish. Cool and reserve for the cheesecake.
In a mixing bowl with a whisk attachment, combine the White Wings Cheesecake Filling with the zest of one lemon and mix on low speed, slowly incorporating the milk.
Leave in the fridge until set.
Place half of the set cheesecake filling that you have prepared earlier back into the mixing bowl and add 200 grams of the cream with 100 grams of the caramel you prepared earlier.
Combine ingredients in the mixer and pour into the cream gun.
Charge with one charge and shake well – refrigerating until needed.
Melt 50 grams of the butter and combine slowly with the White Wings Biscuit Base, Anchor Rolled Oats, Pistachio Paste and 5 grams of salt.
With a paddle attachment, combine until mix forms a crumb. Transfer the mix onto a baking tray and bake at 170 degrees for 10-12 minutes.
Lay one sheet of the Pampas Puff Pastry on a baking tray and brush with 50 grams of the melted butter. Sprinkle evenly with around 150 grams of caster sugar.
Cover the puff pastry with a sheet of baking paper and place a second baking tray over the top, to ensure if bakes flat. Bake in the oven at 170 degrees for 20-30 minutes, or until golden.
In a saucepan, combine 600 millilitres of water with 400 grams of sugar and the peel of three lemons.
Bring the mixture to the boil and allow to simmer for five minutes.
Stir through agar-agar and pour into a tray to cool. Once the mixture is cool and set, place in a blender and blitz to a jam.
Place 200 grams of sugar into a saucepan and cook to a light caramel (approximately 170 degrees).
Stir through 200 grams of pistachios and remaining 2 grams of salt and spread onto a tray to cool.
In a bowl, whisk 130 grams of the sugar with 85 grams of glucose through the raspberry puree until sugar has dissolved.
Churn as per your ice cream machine’s directions.
Layer the rest of the cheesecake mix that didn’t go in to the cream gun and sprinkle with the pistachio and oat crumb.
Roughly break the pastry into shards and wedge onto the plate, along with dollops of the lemon jam in various places.
Add the aerated cheesecake, the pistachio praline chunks and scoops of the raspberry sorbet. Garnish with freeze dried raspberries for a final touch if you have any available.