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INGREDIENTS For the base


250g ground almonds 250g sugar


250g unsalted butter 250g plain flour 80g honey


For the filling


350g natural yoghurt 500g cream cheese 150g double cream zest of 1 orange zest of 1 lemon 180g icing sugar 1 vanilla pod


(split the pod and, with a


teaspoon, scoop out the seeds) 3½ sheets of leaf gelatine,


soaked in cold water and drained For the purée 125g blueberries 25ml cassis For the jelly


100g blueberry purée


½ sheet of leaf gelatine, soaked in cold water and drained 20g stock syrup 10g lemon juice


fresh blueberries, to serve


1 tub of readymade blueberry sorbet, to serve


crumbsmag.com


fter a year at the helm of one of Bath’s top fine-dining restaurants, the Olive Tree in the basement of The Queensberry Hotel, Chris Cleghorn is clearly getting into his stride. He’s had rave reviews, and it’s little wonder with his credentials: this is a man who cut his culinary teeth with Heston Blumenthal at The Fat Duck, Michael Caines at Gidleigh Park and Adam Simmonds of Danesfield House.


Chris’s six-course tasting menu is particularly popular, and this blueberry cheesecake is the winning finale. Chris recommends enjoying this particular pud with a glass of Noble Late Harvest Chenin Blanc, Rudera, Stellenbosch, from South Africa. Check out the website for details of Chris’s special Valentine’s tasting menu on 14 February.


✱ OLIVE TREE RESTAURANT at The Queensberry Hotel, Russel Street, Bath BA1 2QF; 01225 447928; www.olivetreebath.co.uk


BLUEBERRY CHEESECAKE WITH BLUEBERRY SORBET


(SERVES 8) METHOD


_ Preheat the oven to 180C/350F/ gas mark 4. – Start with the base and blend all of the ingredients together in a stand-alone mixer, using a beater attachment, until the mixture forms a crumb texture. – Spread the crumbs out onto a metal baking sheet and cook in the oven for 20 minutes or until the mix is evenly golden (shake the crumbs every 5 minutes to gain an even bake). – Next, cream the yoghurt and cream cheese for the filling together in a large mixing bowl. – Place the double cream, orange zest, lemon zest, icing sugar, vanilla pod and seeds into a heavy bottom pan and bring to a simmer. – Add the soaked gelatine to the cream mixture and stir until dissolved. Pass through a fine sieve and add to the creamed yoghurt and cream cheese. Place the mix in a piping bag. – Add a layer of crumbs to individual square or round metal moulds, then pipe the cream mixture on top. With a palette knife scrape the mixture flat. Place in the fridge and leave to set for at least 3 hours.


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– To make the purée, blitz the blueberries in a blender until the mix is as smooth as possible. Pass through a fine sieve. Mix in the cassis a little at a time to taste – it should not be too sweet, and should have a background sharpness. – For the jelly, place the blueberry purée in a heavy bottom metal pan and reduce by half over a medium heat. Add the soaked and drained gelatine to the reduced purée. – Add the stock syrup and lemon juice and mix. Pass through a fine sieve into a container.


– When cool but not set, pour a small amount of the liquid jelly onto the set cheesecakes. With a small palette knife spread the jelly evenly over the top of the mould to create a layer of jelly approximately 2mm thick. – When ready to serve, remove the cheesecakes from the moulds using a kitchen blow torch to very slightly warm the sides of the moulds to release the cheesecake. Place on a serving plate. Dress the cheesecake with fresh blueberries and serve with a quenelle of blueberry sorbet, any spare base crumbs and any spare purée.


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