Toasted brioche, Cornish curd cheesecake, wild strawberries

Makes20
2 hours

Ingredients

Cheesecake

  • 100g of cream cheese, preferably Philadelphia
  • 100g of cow's curd, preferably Cornish
  • 10ml of full-fat milk
  • 35ml of double cream
  • 1 egg yolk
  • 1 egg
  • 35g of caster sugar

Strawberries

  • 400g of strawberries, over-ripe
  • 1 sheet of gold gelatine
  • wild strawberries, 2 punnets
  • 20g of Mannitol powder

Brioche

  • 1 brioche loaf, good-quality, crusts removed

To serve

  • sweet cicely, leaves only

Method

1
To begin, make the cheesecake. Whisk together the cream cheese, cow's curd, milk and double cream and set aside
  • 100g of cream cheese, preferably Philadelphia
  • 100g of cow's curd, preferably Cornish
  • 10ml of full-fat milk
  • 35ml of double cream
2
Whisk the eggs and sugar together until combined, allow to settle then skim off any bubbles on the surface
  • 1 egg yolk
  • 1 egg
  • 35g of caster sugar
3
Preheat the oven to 90°C/gas mark 1/4
4
Blend both sets of ingredients together and pass through a fine sieve to remove any lumps. Pour the cheesecake into a 5cm deep tray and cook for 45 minutes. Check after 20 minutes
5
Once cooked, allow to cool before refrigerating
6
Once cold, beat back the cheesecake until smooth and place in a piping bag with a nozzle
7
Slice the over-ripe strawberries into a bowl, cover with cling film and place over a bain marie. Heat until all of the juice has been extracted from the strawberries, then pass the juice through a chinois lined with muslin cloth
  • 400g of strawberries, over-ripe
8
Bloom the gelatine by soaking it in cold water until soft. Pour 125g of the strawberry liquid into a small pot and mix in the gelatine until it has completely dissolved. Allow to set in the fridge and reserve the remaining juice
  • 1 sheet of gold gelatine
9
Wash the wild strawberries carefully. Dip half of them, one-by-one, into the strawberry juice and drain off the excess liquid. Dip into the Mannitol powder to form a crisp outer shell. Set the remaining strawberries aside on paper towels
  • wild strawberries, 2 punnets
  • 20g of Mannitol powder
10
Cut the brioche into 3cm cubes. Using a Parisian scoop, remove a dip from the cube, dust with icing sugar and lightly toast on all sides until golden brown under the grill
  • 1 brioche loaf, good-quality, crusts removed
11
Pipe some cheesecake into the dips and decorate with a couple of fresh strawberries, a couple of the Mannitol-coated strawberries and a scoop of strawberry jelly. Finish with a couple of small sweet cicely leaves
  • sweet cicely, leaves only