Bill Granger recipe: Frozen redcurrant and blackberry cheesecake with toasted hazelnut and sesame
Sunday 01 June 2014
Dip ice-cream cones into the nutty topping, or serve the scoops in bowls topped with warmed berry sauce and a dusting of hazelnut and sesame.
200g redcurrants, stalks removed
60g caster sugar
2 tbsp lemon juice
200g cream cheese
300g full-fat Greek-style yoghurt
1 tsp vanilla paste
130g condensed milk
For the hazelnut and sesame topping
50g blanched hazelnuts
2 tbsp sesame seeds
1 tbsp demerara sugar
Place the berries in a small pan with the caster sugar and 2 tablespoons water. Cook over a low heat, stirring gently, until the sugar has just dissolved. Add the lemon juice and set aside to cool.Place the cream cheese and yoghurt in the bowl of a food processor. Add the vanilla paste and condensed milk. Whiz to combine.
Spoon 250g of the cooled berries into the food processor and whiz again until well combined. Churn in an ice-cream maker then store in a freezer. Alternatively, tip into a container and cover. Freeze for 2½ hours. Return the mixture to the food processor and whiz again until smooth. Freeze for at least another 2 hours before serving.
For the hazelnut and sesame topping, preheat the oven to 180C/350F. Tip the hazelnuts and sesame seeds on to a large baking sheet. Cook for 10-15 minutes, stirring a couple of times until toasted and golden brown. Remove from the oven and allow to cool completely. Whiz in the food processor until almost smooth then stir in the sugar. Set aside.
Remove the frozen cheesecake from the freezer about 10 minutes before serving. Heat the remaining cooked berries in a small pan. Take the ice-cream, berries and hazelnut and sesame to the table for everyone to help themselves.
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