Serves 4
Ingredients
220g Philidelphiacreamcheese
35ml doublecream
10ml fullfat milk
2eggs
50g sugar
4 thin slices pain poilane
1 tbsp clearhoney
20g unsalted butter
1punnet of strawberries
1g pectinpowder
Method
The toasts
Preheatthe oven to 180°C. Heat the honey until boiling and whisk in the butter. Brush the bread liberally with the honey and place on a non-stick baking tray. Bake for 4-5 minutes, until the honey caramelises. Remove from the oven and allow to cool.
Cheesecake
Mix the cream cheese, milk and double cream and set aside. Whisk the eggs and sugar together, allow to settle and skim. Blend both sets of ingredients together and pass through a sieve. Cook at 90°C in a bain marie for 1 hour until cooked.
Strawberries
Hell and quarter the reserved strawberries, and roughly chop the others. Melt the sugar in a pan until a soft ball (122°C). Add the chopped strawberries and cook until stewed. Sprinkle the pectin and stir until disolved. Blitz in a small liquidizer and transfer into a squeezy bottle.
To serve
Swipe a spoonful of cheesecake onto the caramelized bread. Pipe three dots of strawberry puree and finish with the strawberry quarters.
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