Chevre Cheesecake with Praline Chocolate & Poached Mandarins
This chevre cheesecake with praline chocolate and poached mandarins is from the cookbook “New Irish cooking” by Conrad Gallagher. The tarragon cuts through the cheese of this very rich dessert.
Praline/good quality milk chocolate – 200 grams
Rice krispies – 50 grams
Granola cereal – 50 grams
Pistachio nuts toasted – 50 grams
Gelatine leaves – 2
Cream cheese – 250 grams
Goat’s cheese – 250 grams
Zest of lemon – 1
Zest of orange – 1
Eggs – 6
Sugar – 170 grams
Tarragon finely chopped- 4 tbsp
Juice of lemon – 1
Juice of orange – 1
Mint – 6-8 sprigs
- Start by making the base. Melt the chocolate in a bain marie.
- Add the rice krispies, granola and pistachios. Mix well and pour int a 20cm flan ring with a removable base.
- Smooth out the base and chill until the filling is ready. Soak the gelatine leaves in some cold water until soft.
- Meanwhile place the cream cheese, goat’s cheese, lemon and orange zest in a food processor and process until well combined.
- Whisk the eggs and sugar over a bain marie. Remove the gelatine from the water and gently squeeze dry. Melt in a saucepan over a very gentle heat. Do not stir. When the gelatine has turned into liquid, add it to the egg and sugar mix.
- Remove from the bain marie and continue to stir, adding the tarragon, lemon and orange juice.
- Gradually pour the egg mixture into the cheese mixture, and process until all the egg and sugar mixture is well combined. As the mixture starts to cool, the gelatine should start to work and the mixture gradually thickens.
- If this is not happening, cool the filling over an ice bath and continue stirring. The mixture has to be cool before filling the flan ring. Pour into the flan ring and chill until ready to serve.
- Serve with poached mandarins and sprigs of mint.
- The recipe serves 6-8 people.