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This chocolate cheesecake is a real cocoa hit, and with the sugared violas, it has a definite Spring vibe - especially with the hard light I used to give it that sunny atmosphere. I'll start with the cheesecake, and talk about the candied sugar flowers after. Choc Cheesecake: You will need a loose bottomed tart tin 23-25 cm in diameter. (in these photos I made a mini 16cm version and halved the ingredients) 350g digestive biscuits 100g unsalted butter 300g cream cheese 2 tblspoons caster sugar 250ml double cream 300g dark chocolate (70%) Cocoa powder to decorate to taste. Method: pre-heat oven to 180C/350F/Gas4 Whizz the biscuits in a food processor to make fine crumbs Melt the butter in a saucepan and then stir in the biscuit crumbs Spoon into the tart tin and press with the back of a spoon until firm. Bake in the oven for 10 minutes. Leave to cool. Beat the cream cheese, sugar and 250ml of double cream until smooth. Melt the chocolate in a bowl over a saucepan of simmering water. Fold the melted chocolate into the cream cheese mixture and then pour into the cooled tart case over the biscuit base. Leave in the fridge for at least 2 hours to set. When ready to serve, sift cocoa powder over the surface to cover and then sprinkle with the preserved flowers (see below) To make the cristalised flowers, use only edible flowers (pansies, primroses, violas or edible roses for instance) Ensure they are pesticide free (preferabley from your garden)
Ingredients: 1 egg white, lightly beaten A small bowl of fine caster sugar Flower heads Whisk one egg white in a small bowl, just to make it slightly bubbly. Using a paintbrush, apply it to your petals (pluck the flower heads from the stems) and place on a sheet of greaseproof paper. Sprinkle with caster sugar and leave to dry overnight. They will have a papery feel once dried and taste sweet, and feel slightly crunchy. They can be stored in an airtight container once dry and used as desired. They will last a week or two like this. I always think Chelsea Buns make a great alternative to Hot Cross Buns. They have similar ingredients, but don't need to be slathered in cold butter to bring out their best (as it's already in the dough!). I find lashings of fruit, spices and that all important syrup glaze to go with that soft dough make a heavenly combination; sticky and sweet enough without being cloying. Chelsea Buns of course have a history. Invented in London during the 18th Century, they soon became popular and were a traditional Easter treat. Like the fruit in a Christmas cake, I like to soak my currants before using as they absorb flavours and it makes them plumper. Check the recipe for my secret twist. INGREDIENTS: Dough - 50g Butter 200ml Milk 500g Strong bread Four 7g sachet fast action Dried Yeast 50g Caster Sugar 1tsp fine salt Zest of 1 lemon 1 large Beaten Egg Filling - 50g Soft Butter 100g Brown Sugar 2tsp cinnamon 200g Currants (soaked overnight in rum, whisky, or cold tea.. depending on your preference Just enough to cover the fruit in a medium bowl. This will make it swell and taste juicier when baked) Glaze 50g caster sugar 3 tablespoons of water, or fruit juice. METHOD:
1 Dry the soaked fruit in a tea towel. 2 Grease and line a baking tin (20 X 30cm) Melt the butter in a saucepan. Remove from heat and add the milk. Set aside. Combine the flour, yeast, caster sugar, salt and lemon zest in a large mixer bowl with a dough hook, and make a well in the centre. Pour in the milk/butter mixture. Mix for 5 minutes on a low speed. (10 minutes if kneading by hand). Cover the dough and leave in a warm place if possible to rise for 2 hours (or until doubled in size) 3 Knock the dought down and roll out on a floured surface 23 X 46 cm. Spread with the soft butter, leaving a border along one of the long edges 2-3 cm wide. Mix the sugar, cinnamon, dried fruit and spread along the rolled out dough (avoiding the border you have created) Press the mixture lightly into the dough with a rolling pin. Dampent the border with water and roll the dough swiss roll like towards it. press the seam closed and trim the ends. Cut to roll into about 12 slices. arragnge on the baking tin with about 1cm between each bun. Cover and rest for 45minutes. 4) Heat the oven to 180 degrees, 160 fan, gas mark 4. Bake the buns for about 25 minutes until golden and cooked though. Dissolve the sugar in 3 tablespoons of water or fruit juice and allow to simmer for 1 minute. Let this cool a little and then brush the buns with it as soon as they come out of the oven. Any water will evaporate and leave a stick glaze on the buns. Once cool, they are ready to eat. They keep for 2-3 days in a tin, but are best eaten fresh. This recipe was published in Food Connects Us magazine, and I shot it on location at a garden centre where they sold garden buildings. I brought all the props with me, including the table, the candles and foliage, along with the fragile hero of the scene, and arranged my scene in the small building. The shot was supposed to be set in summer, but was in fact photographed in March, so shooting outdoors wasn't really possible as the setting would have been completely out of season, but the brief was a rustic vibe, that was set towards evening when the light would have been warm. The photos were taken in the early afternoon, so I adjusted the light temperature in Lightroom to get a softer, wam effect with the deeper shadows you migh associate with a sinking sun. The process and ingredient shots were captured in the studio with natural light. INGREDIENTS: PASTRY BASE 110g cold unsalted Butter cubed 225g plain flour Pinch salt 2 tbsp icing sugar 1 egg yolk 1 tsp lemon juice 2 tbsp cold water MERINGUE 6 egg whites 280g caster sugar LEMON CURD Zest and juice of 4 large lemons 50ml water 6 tbsp cornflour 6 egg yolks 100g caster sugar 100g unsalted butter METHOD
Preheat oven to 190 °C/375 °F/ Gas mark 5. Grease 23 cm, fluted, loose-bottomed tin and place on baking tray. To make the pastry, first mix together flour, icing sugar, salt, and then add the cubed butter, rubbing it into the dry ingredients until the mixture resembles fine breadcrumbs. Make a well in the center. Mix the egg with the lemon juice and water and pour into the well gradually, mixing with your fingers until you have a soft (but not wet) dough. Shape into a ball and refrigerate for 20 minutes. After refridgeration, roll the dough into a circular shape large enough to line the baking tin, line with baking paper and fill with baking beans. (If desired, let the pastry exceed the size of tin, and using the baking paper to support, build your pastry higher to create a cradle for the deep meringue toppping, but it's not necessary as a case the height of the standard tin is enough to contain the lemon curd) Blind bake for 15 minutes. Remove from oven and carefully discard the paper and beans. To make lemon curd, bring the water and lemon juice to boil in a saucepan. Dissolve the cornflour in a little water and pour the heated lemon juice mixture over it, stirring all the time until all smooth. Return to the saucepan and beat in egg yolks, sugar and butter. Place back on the heat, add zest, and whisk until the mixture thickens. Tip into the pastry case and leave to cool. To make the meringue - heat the oven to 200 °C /400 °F / Gas mark 6. Pour the sugar on to a baking tray and place in the oven to heat. After 5 minutes, beat the egg whites until stiff. Remove the sugar from oven and set the mixer to the lowest speed. Gently pour sugar into the eggwhite mixture. Once incorporated (no more than 2 minutes), the meringue is done. Spread or pipe onto the lemon curd, shaping as desired and finishing with a cooks blowtorch for colour. It's now ready to serve. |
A Wedding Breakfast
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