Never Ending Chestnut Saga
With the massive influx of chestnuts the other week things got a little out of control.
personally the highlight was the tarts (2.0) the low point was throwing out a 2L bucket of puree that had turned sour. Not far from the bottom rung of the ladder was some shit chestnut chocolate cookies i made. I just dont know, I veered too far of course, yogurt was added and nowhere near enough sugar, they were just shit. They resurfaced whilst doing another re-arrange/cleanup of the cool room on Friday, on Saturday they surfaced again and the guilt set in. They all made their way into the blender and turned into cookie crumbs. then into the Hobart with some softened butter, sugar flour a cup of water and became the base to some pretty snazzy chestnut chocolate ricotta and honey cheesecakes.
the actual recipe for the base will always remain a mystery but i quickly jotted down the cheese part down for future reference, enter iota carrageenan, aka irish moss. This enabled me to set the cheese cakes like they had been baked with egg without the baking. They set within half an hour in the fridge. too easy.
Ricotta 1250g
Cream cheese 750
Milk 1000
cream 250
Honey 250
Cream 250
Sugar 250
Vanilla pods 2
40g iota
all in without the iota, bring up to at least 60c
add iota and stick-mix until smooth
return to a low heat and bring up to 80c
pour and set
may be next year i can come up with something a bit more adventurous to do with chestnuts than to pair them with chocolate? 2777 loves it!
personally the highlight was the tarts (2.0) the low point was throwing out a 2L bucket of puree that had turned sour. Not far from the bottom rung of the ladder was some shit chestnut chocolate cookies i made. I just dont know, I veered too far of course, yogurt was added and nowhere near enough sugar, they were just shit. They resurfaced whilst doing another re-arrange/cleanup of the cool room on Friday, on Saturday they surfaced again and the guilt set in. They all made their way into the blender and turned into cookie crumbs. then into the Hobart with some softened butter, sugar flour a cup of water and became the base to some pretty snazzy chestnut chocolate ricotta and honey cheesecakes.
the actual recipe for the base will always remain a mystery but i quickly jotted down the cheese part down for future reference, enter iota carrageenan, aka irish moss. This enabled me to set the cheese cakes like they had been baked with egg without the baking. They set within half an hour in the fridge. too easy.
Ricotta 1250g
Cream cheese 750
Milk 1000
cream 250
Honey 250
Cream 250
Sugar 250
Vanilla pods 2
40g iota
all in without the iota, bring up to at least 60c
add iota and stick-mix until smooth
return to a low heat and bring up to 80c
pour and set
may be next year i can come up with something a bit more adventurous to do with chestnuts than to pair them with chocolate? 2777 loves it!
The cheesecakes look brilliant. I think it is good to celebrate your failures as well successes, it's how we learn to be better at what we do.
ReplyDeletethat cheese cake looks incredible...
ReplyDeleteso erect, the cheese cake that is.