Lemon Aspen and Leatherwood honey cheesecake, yellow peach and rosella syrup coulis, Macadamia nut nougatine 

Yield 8 portions 

5 egg yolks 

200gm Leatherwood honey 

125ml water 

1lt thickened cream (whipped to soft peak) 

500gm organic quark cheese (Cream cheese is ok) 

15gm leaf gelatine (Fish gelatine or vego) 

200ml Honey syrup (equal parts honey and water) 

1 level dessert spoon lemon aspen powder (optional) other flavours can be used 

Method

Combine the 200gm of Leatherwood honey and lemon aspen with the water and warm on the stove until the honey and lemon aspen has dissolved. 

Then whilst still warm combine the liquid with the egg yolks and whisk using an electric mixer on a high speed until the egg yolks double in volume and form a sabayon. 

Dissolve the gelatine in the honey syrup 

Mix the warm gelatine through the sabayon 

Soften the quark and combine the cheese with the sabayon (in three stages) the first third – combine thoroughly – then fold through the second and third (American cheesecake style) 

Once all combined fold through the whipped cream and flavourings.  

NB- both the cheese mixture and the whipped cream should be of similar consistency when folding together. 

Place in moulds and set in the fridge. 

For the Macadamia nut Nougatine –

100gm whole macadamia nuts (lightly roasted) 

200gm Leatherwood honey  

50gm unsalted butter 

Method 

In a thick bottomed saucepan boil the honey until 182 degrees and the honey starts to brown  

Add in the roasted Macadamia nuts and mix well  

Add the butter and mix well, then pour out the mixture onto a lightly oiled baking tray and allow to cool – Once cold smash up the nougatine into small pieces and place in an airtight container. 

For the Yellow peach and rosella coulis –

100gm yellow peach puree 

100gm Leatherwood honey 

5ml Rosella extract   

Method

In a thick bottomed saucepan boil the peach puree and honey  together for 5 to 7 minutes and remove from the stove – strain the contents through a fine strainer, add the rosella extract and allow to cool and store for later use – 

Presentation –

Remove the fromage blanc from the moulds and dip each end in poppy seed – place each of the fromage blanc on to a presentation plate and garnish with the Macadamia nut nougatine and the coulis and serve 

©Tom Milligen Le Cordon Bleu