Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Photo: Pam Jones
Mt Difficulty's lemon cheesecake mousse (with Krispie crumb and zesty lemon toffee)
Makes 6 portions
Ingredients
Mousse
½ cup freshly squeezed lemon juice
1½ teaspoons powdered gelatin or two sheets gelatin
1½ cups cream
¾ cup icing sugar
340g cream cheese
½ cup Barker's lemon curd\
Krispie crumb
10 Krispie biscuits
1 Tbsp of cold, i.e. unmelted, butter
Zesty lemon toffee
½ cup caster sugar
zest of one lemon
Method
Sprinkle gelatin power over lemon juice and set aside (or soak gelatin sheets in lemon juice).
Whip cream with ¼ cup icing sugar until soft peaks form.
In another bowl, whip cream cheese, ½ cup icing sugar and lemon curd until smooth.
Warm gelatin for about 20 seconds in a microwave until dissolved.
With beater running slowly pour lemon juice and gelatin into cream cheese mixture, beating until combined.
Gently fold in whipped cream.
Krispie crumb
Blitz 10 Krispie biscuits in a food processor with one tablespoon of cold, i.e. unmelted, butter until you have a fine crumb. Spread the crumb on a baking tray and bake in an oven at 180degC until golden.
Zesty lemon toffee
Caramelise half cup castor sugar in a non-stick pan until golden.
Pour on to a baking sheet and spread until thin. Sprinkle over zest of one lemon. Break into six shards for plating.
To serve
Divide mousse between six glasses and set aside in fridge for two hours before serving.
Sprinkle with Krispie crumb and place a toffee shard in each glass.
Recipe supplied by Mt Difficulty restaurant, Bannockburn. Recipe requested by Karen Chapman, of Mosgiel.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
