Food & Wine Match and Recipe of the Month
Individual Cheesecakes and Strawberries served with Brown Brothers Patricia Noble Riesling
by Jaqueline Mason, Chef, as presented for the Second Phase Judging of the 2010 Sydney International Wine Competition
Ingredients
240g shortbread biscuits
40g unsalted butter melted
400g sour cream
200g cream cheese
1 vanilla bean, split, seeds scraped
1 ¼ cups caster sugar
Finely grated zest and juice of 1 lemon
3 gelatine leaves
1/3 cup mlk
1 punnet strawberries
Preparation
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Lightly grease 6 baking rings (4cm deep & 7cm diameter).
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Place rings on a baking tray.
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Crush biscuits in a food processor. Add butter and mix well.
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Press mixture into rings.
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Chill whilst you prepare the filling.
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Soak gelatine leaves in cold water for 5 minutes.
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Warm milk in a saucepan over low heat.
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Squeeze excess water from gelatine.
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Add gelatine to the warm milk and stir to dissolve.
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In the clean food processor, mix sour cream, cream cheese, vanilla seeds, ¼ cup sugar, lemon zest and juice.
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Add gelatine mixture. Combine well.
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Spoon the cream cheese filling into the 6 rings.
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Press to make sure there are no bubbles.
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Chill overnight or until set.
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Puree half the strawberries. Quarter the remaining strawberries.
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In a saucepan, combine 1 cup of sugar with ¼ cup of water.
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Stir over low heat to dissolve the sugar.
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Then continue cooking until it starts to caramelize (Gold colour).
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Remove from the heat. Stir in the puree of strawberries.
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Return to the heat and stir until it is smooth. Cool.
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To serve
Unmould the cheesecakes and place them in the middle of each plate.
Add the quartered strawberries to the puree of strawberries.
Spoon the strawberry mixture over the cheesecakes.
Serve immediately
Serves 6
Wine to match: Brown Brothers Patricia Noble Riesling
Wine Tasting Notes
2006 Brown Brothers Patricia Noble Riesling
Bouquet: Fresh lifted aromatics and classic botrytis characters like stewed apricots, butterscotch, honey, orange marmalade and citrus
Palate: Concentrated and complex with a silky mouth feel. The high natural acidity balances the residual sweetness to provide a refreshingly clean finish
Alcohol: 8.5%
Cellaring: Best drinking to 2012
Recipe: Jacqueline Mason, Sydney International Wine Competition Chef
web: www.brownbrothers.com.au
Recipe © Jacqueline Mason 2011
Wine Diva Recipe of the Month February 2011
