Explore I BRUNY ISLAND
Honey, Whisky & Saffron Cheesecake FOR A TASTE OF TASMANIA AT HOME, TRY BAKING NICK’S SIMPLY DELICIOUS CHEESECAKE
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In his new book, Milk. Made, Nick Haddow reveals the secrets to cheese-making, and shares tempting recipes using cheese, milk, butter and cream. This cheesecake combines four of Tasmania’s finest ingredients: dairy, saffron, whisky and honey. “This is my favourite Tasmanian recipe,” says Nick. “I first made this onboard a boat that me and my mates Matthew Evans and Ross O’Meara were sailing around Tasmania, filming Gourmet Farmer. Making dessert on the boat seemed like a special occasion because normally, by the end of a day’s sailing, we were exhausted and a toasted sandwich, a chunk of chocolate and a nip of whisky was all we could manage before we flopped onto our bunks (except that my bed doubled as the dinner table, so I had to wait until the boys were finished).” This is an edited extract from Milk. Made. by Nick Haddow, Hardie Grant Books, RRP $55.
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This is my favourite Tasmanian recipe
INGREDIENTS Honey, whisky and saffron give the cheesecake a golden hue.
METHOD To make the pastry, rub the flour, butter and sugar between your fingertips until it resembles breadcrumbs, or use a food processor. Add the egg yolk and water, and mix until the dough forms a ball. Wrap the dough in plastic wrap and chill in the fridge for at least 30 minutes. Mix the mascarpone, saffron water, sugar, honey, eggs and whisky together in a large bowl. Set aside. On a lightly floured work surface, roll out the pastry to
about 4mm thick. Grease and line a 23cm springform tin and carefully place the pastry in the tin. Trim any excess pastry and return to the fridge to chill. Preheat the oven to 180°C. Line the pastry base with baking paper and weights, and blind bake for 15 minutes. Remove the weights and baking paper and bake the tart shell for a further 10 minutes. Pour the filling into the tart shell and bake for 30 minutes, or until set and golden on top. Allow to cool before serving.
SERVES 8 500g mascarpone A few saffron strands, steeped in 1 tbsp boiling water for at least 1 hour 160g caster sugar 1 tbsp leatherwood honey, warmed 4 eggs 50ml whisky SWEET SHORTCRUST PASTRY 190g plain flour 90g cold unsalted butter, cut into 1cm cubes 1 tbsp caster sugar 1 egg yolk 2 tbsp cold water
11/07/2016 1:49 PM