Vanilla and strawberry cheesecake with honeycomb and a white chocolate and strawberry ganache
PUBLISHED: 10:28 31 January 2017 | UPDATED: 10:28 31 January 2017
Executive chef Daniel Collins is celebrating his second year at GreyFriars. ‘We made it into the Michelin guide 2017, which is great for a hotel and restaurant in its first year of opening,’ he says
His ethos is always using quality local produce to produce dishes. One of the most popular plates at this time of year is the Dedham Vale fillet of beef with a pumpkin puree, poached beef cheeks and confit Jerusalem artichokes served with Cavolo nero.
Then there’s the local Braxted Park pan roasted rump of lamb. ‘It’s garnished with homemade, crispy lamb bacon which we dry cure ourselves. It takes four weeks to cure with herbs, sugar and salts and gives such a pungent flavour. The lamb is served with a bone marrow mayonnaise which is rather different too.”
For Valentine’s check out their Romance Package available throughout February which includes a night’s stay in a fabulous luxury suite, rose petals, chocolate dipped strawberries, canapés and a bottle of Prosecco on ice in your room on arrival, plus a three course dinner for two.
Here Daniel shares his recipe for a romantic dessert to share…
For the filling
750g of cream cheese
1 vanilla pod
350g of double cream
125g of icing sugar
3 leaves of gelatine
For the base
400g of digestives
200g of brown butter
50g of caster sugar
10g of cinnamon
For the white chocolate and strawberry ganache
175g of strawberry purée
325g of white chocolate
25g of unsalted butter
25g of double cream
25g of trimoline or liquid glucose
For the honeycomb
220g of sugar
35g of honey
80g of glucose
35g of water
10g of bicarbonate of soda
Cook to light golden caramel
For the base and filling, brown the butter, pulse the digestives in a food processor and fold all the ingredients together by hand. Warm a small amount of double cream and melt in the gelatine. Beat the cream cheese until smooth. Whisk the cream, icing sugar, vanilla and the gelatine cream to soft peaks. Fold the cream into the cheese, then pipe onto the base. Smooth over with a pallet knife and set overnight.
For the ganache, boil the double cream, purée and trimoline. Add the white chocolate and blend, then add the unsalted butter. Chill overnight before using.
For the honeycomb, add the sugar, water, honey and glucose to a pan and bring to the boil, until a golden caramel colour. Whisk in the bicarbonate of soda and leave to ‘puff up’. Pour onto a greased tray to set. Once set, break up into nuggets.
To serve, slice the cheesecake into desired portions and with a hot spoon add a quenelle of ganache onto the plate. Sprinkle honeycomb nuggets as desired.
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