if you are someone who turns the kitchen into a laboratory, try chef chris leaning’s jackfruit and ginger cheesecake. it is fireworks to the senses!
ingredients (all grabbed locally)
ginger fresh – 50g (two inch thumb size)
coconut sugar – 100g (seven tablespoons)
water – 200ml (one cup)
my san corp. graham crackers – 200g (crushed) 11 biscuits
magnolia butter – 90g (1/3 of a block) melted
magnolia cream cheese – 300g (one packet and 1/5)
coconut sugar – 200g (one cup)
fresh jackfruit – 150g (2/3 cup) strips
gelatin ferna – two sachets
nestle cream (all purpose) – 500g (two cups) 100g for mix and 400g whipped
fresh jackfruit – 200g (one cup)
- peel the ginger and place in a pan with the water and sugar.
- bring to a boil then turn down to simmer.
- cook for about an hour, until ginger is cooked in the sugar syrup.
- let cook in the syrup.
- once cooked very thinly slice into 15mm x 3mm strips.
- crush the graham biscuits in a food processor or alternatively place in a plastic ban and roll with a rolling pin or wine bottle. they should look like fine breadcrumbs.
- place in a bowl.
- melt the butter in a pan or microwave and place over the crumbs, mix well.
- place in a lined cake tin, loose bottom pan or even a biscuit container with the base cut off.
- pat down with the back of a spoon and sell in a chiller.
- whip 400g of the cream until soft peeks and set aside in a clean bowl.
- place the cream cheese and sugar in a bowl and beat together until creamy.
- add the remaining cream and beat together until smooth.
- add the gelatin to about three tablespoons of water and melt over a pan of simmering water or in the microwave for a few seconds.
- stir well then incorporate into the cream cheese mix until well mixed.
- add the shredded jackfruit and ginger strips at this stage.
- once well mixed fold in the whipped cream carefully as not to knock out the air.
- then pour the complete mixture over the biscuit base and level off the top.
- chill in the fridge for about two hours until set.
- turn out from the mould and decorate with fresh jackfruit.
photo credit: http://sweetlyraw.com