Raymond Blanc served up a delicious green gooseberry jelly cheesecake with red gooseberry compôte on Kew on a Plate.
Raymond says: “The tartness of a gooseberry is a strange concept for a Frenchman but the challenge of trying to conquer its sourness and create flavoursome dishes from it was attractive. This cheesecake is a triumph and I’m now happy to adopt these northern green berries in my cooking.”
The ingredients for the oat biscuit base: 80g rye flour, 100g wholemeal flour, 80g unsalted butter, 2g bicarbonate of soda, 40g caster sugar, 3g salt, 95g jumbo oats and 1 free-range egg, beaten.
For the filling: 300g cream cheese, 130g crème fraîche, 1 tbsp vanilla purée or good-quality vanilla extract, ¼ lemon, juice only, plus an extra drop for the egg whites, 2 gelatine leaves, 100g caster sugar and 4 medium egg whites.
For the gooseberry jelly: 200g green gooseberries (such as Invicta), washed, stalks removed and cut in half, 10g caster sugar and 2¼ gelatine leaves, softened in water then drained.
For the topping: about 10–12 firm green gooseberries, stalks removed.
For the gooseberry compôte: 500g red gooseberries (such as Hinnomaki), trimmed 50g caster sugar (optional).