Try this light and airy, fruit dessert with a hint of luxury.
Place the flour, oats, butter and caster sugar into a food processor. Process until well blended and forming small lumps.
Spread out on to a baking tray, bake at 180oC for 12 – 15 minutes until cooked and lightly golden. Set aside to cool slightly.
While the crumbs are cooking, put the pink peppercorns into a pestle and mortar and crush them into small flakes.
Stir the crushed peppercorns through the shortbread crumbs.
Place the strawberry puree in a small pan, bring to the boil and simmer until the puree has reduced to 125ml. Set aside to cool.
Put the cream cheese and condensed milk into a bowl. Gradually pour in the double cream, whisking all the time to thicken the mixture. Whisk in 4 – 5 tablespoons of the cooled strawberry purée and combine well. Place in the fridge to chill.
Set aside one stick rhubarb for the rhubarb strips. Slice the rest of the rhubarb into 2cm pieces and place in a solid container. Sprinkle over the caster sugar.
Place in the steam oven and steam at 100oC for 5 – 7 minutes depending on the thickness of the rhubarb. If you don’t have a steam oven, gently cook the rhubarb on the hob. The rhubarb should be just tender and still holding shape. Set aside to cool.
Put the sugar into a small saucepan and pour over 300ml water. Heat the pan gently to dissolve the sugar and then bring to the boil. Simmer for 5 minutes to create a sugar syrup.
Meanwhile, using a vegetable peeler, cut long thin strips of rhubarb and place them in a small bowl. Pour the hot syrup over the rhubarb strips and leave to soak for 5 minutes.
Lay a sheet of non-stick parchment paper over a baking tray. Carefully lift the rhubarb strips out of the syrup and lay them flat on the paper to dry.
Pre heat the oven to 80oC. Lightly grease a silicone mat with a small amount of vegetable oil. Very thinly slice the strawberry by hand or on a mandolin.
Dip the thinly sliced strawberry slices into the sugar syrup from the rhubarb strips. Run between fingers to remove any excess syrup and placing on a silicone mat on a baking sheet. Place in the oven and allow to dry until crisp.
Store in an air tight container. To assemble the dessert Swipe a crescent of the strawberry purée on to the plate and add a quenelle of cheesecake mixture. Cut short lengths of the rhubarb strips and lay across the quenelle. Add a strip of pink peppercorn shortbread crumbs. Complete the dish by placing small spoonfuls of rhubarb compote around the plate and garnish with some slices of dried strawberry.
Recipes created by Miele - Precision. Passion. Perfection.