As promised via my facebook page, I decided to make June my own Coeliac's awareness month. It seems more and more common that people have allergies or intolerances to certain foods which can make enjoying food a nightmare. It's good to see, though, that restaurants and cafes are becoming more aware and catering for different dietary requirements.
For my first weekend I decided to make a gluten free version of a cheesecake. Sounds simple, just change the biscuit base to a gluten free one, but where is the fun in that?! No where.
So the first idea I had was to make a choc caramel almond meal biscuit base. FAIL. Big, burnt, slab of a fail. I went with something that was easier for me. Meringue. Still gives that lovely crunch and provides texture, but is completely gluten free. Hooray!!!!
For my first weekend I decided to make a gluten free version of a cheesecake. Sounds simple, just change the biscuit base to a gluten free one, but where is the fun in that?! No where.
So the first idea I had was to make a choc caramel almond meal biscuit base. FAIL. Big, burnt, slab of a fail. I went with something that was easier for me. Meringue. Still gives that lovely crunch and provides texture, but is completely gluten free. Hooray!!!!
I didn't get pictures of the whole process, as most of it was done at night, and I just dont like night photos. I only have a point and shoot camera, and at night, you can really tell.
This recipe is one that you can make up ahead of time. Unfortunately being meringue, you'll need to wait until just before serving to assemble, but it is worth it :)
MERINGUE BASKET
This recipe is one that you can make up ahead of time. Unfortunately being meringue, you'll need to wait until just before serving to assemble, but it is worth it :)
MERINGUE BASKET
Ingredients:
3 eggs, whites only
3 eggs, whites only
100g caster sugar
teaspoon cream of tartar
25g water
Preheat oven to 150 degrees
Trace some circles onto baking paper and then line a baking tray with it
Add the egg whites and cream of tartar to a bowl and whip until stiff peaks form.
Pour the sugar and water into a pot, place on high heat and let boil until it reaches 120 degrees.
Turn the electric mixer back low, and slowly pour the sugar syrup into the egg whites, whilst mixing.
Once all the sugar syrup is in, turn the mixer up to high and beat until the bowl is cool.
Pour the sugar and water into a pot, place on high heat and let boil until it reaches 120 degrees.
Turn the electric mixer back low, and slowly pour the sugar syrup into the egg whites, whilst mixing.
Once all the sugar syrup is in, turn the mixer up to high and beat until the bowl is cool.
Set aside 1/4 cup of meringue.
Put meringue into a piping bag and pipe a disc in the circle on the baking paper, then piping along the edges of the circle building it up to form a nest/basket.
Continue with the rest of the circles.
Place in the oven for 1 hour until meringue is lightly brown (it compliments the caramel) and crisp.
Place in the oven for 1 hour until meringue is lightly brown (it compliments the caramel) and crisp.
Remove from oven leave to cool then store in an air tight container.
SALTED CARAMEL CHEESECAKE FILLING
Ingredients:
2 x 250g cream cheese blocks, room temperature
1/4 cup meringue set aside from the baskets
1/4 cup icing sugar (make sure this is pure icing sugar, or it could contain gluten)
150g cream
250g caster sugar
40g glucose
1 vanilla bean, seeds only
80g water
sea salt flakes
Place the cream and vanilla bean seeds into a small pot. Put on a medium heat and cook until almost boiling. Remove from heat.
Place the caster sugar water and glucose into another pot and place on medium heat. Stir until all the glucose and sugar have dissolved then turn up to high and let boil until it reaches a nice amber colour. The colour of the sugar syrup determines the bitterness of the caramel. If it gets too dark it will be too bitter.
Turn the heat down to low and slowly add the cream. It will bubble and release a lot of steam. Be careful not to burn yourself.
Turn the heat down to low and slowly add the cream. It will bubble and release a lot of steam. Be careful not to burn yourself.
Stir until it feels smooth then pour into a heat proof bowl and let sit until it reaches room temp. Set a little aside to drizzle over the top
Once the caramel has reached room temp, place the 2 blocks of cream cheese into a bowl with the icing sugar and meringue and mix until smooth and slightly fluffy. Slowly pour the caramel in whilst mixing. Continue pouring the caramel in until you have a smooth thick mix. You dont want it to be flowing, but you should be able to run a spoon through it with not much resistance.
Stir in a couple of teaspoons of sea salt flakes and taste. The salt should not be over powering, but if you think you need more, add more.
ASSEMBLING
If you are going to assemble straight away, you wont need to bring anything up to room temperature. If you have made everything in advance, make sure the cheesecake filling is at room temperature, or just below, same with the left over caramel.
Attach a plain round nozzle to a piping bag and fill the piping bag with cheesecake filling. Pipe into the meringues and then smooth the top with a butter knife.
Add a drizzle of caramel and serve :)
Add a drizzle of caramel and serve :)
My baskets, filled, still working on that perfect circle
Mmmm Drizzle
All plated up :)
Closer
Closer again!
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