Julian Cincotta’s Failed Fig Cheesecake
Burnt butter crumb
- 250g milk powder
- 150g unsalted butter
- 25g castor sugar
- 450g cream cheese
- 250g castor sugar
- 12g GF plain flour
- 4g pink salt
- 50g milk
- 2 eggs
- 4x Ripe Figs
- 200ml Verjus
- 100ml Grape molasses
- Red Shiso or edible flowers for garnish
To make the burnt butter crumb:
- Pre-heat oven to 130C
- Place the butter in a medium sized saucepan on a medium heat and melt until dark and nutty. Buere Nosiette (nut Butter) is not BURNT. It’s a point that the butter is taken past melted that is caramelised and is Nutty in aroma and amber golden in colour.
- Take it off the stove, and when cool, whisk in the sugar and milk power to incorporate.
- Once mixed, line a baking tray with baking paper or a non-stick mat and pour the mixture onto the tray. Use a spatula to break up any cluster, otherwise they will burn in the oven.
- Put in the oven and every 5 mins toss and turn the mixture
- Bake until golden brown. Remove from the oven and leave to the side to cool.
To make the failed cheesecake:
- Pre-heat oven to 175C and make sure the cream cheese is at room temperature
- Place the cream cheese, sugar and salt and beat together with a mixer using a paddle attachment until smooth
- In a separate bow, whisk together the milk and eggs.
- In another bowl, put the GF cornflour and stream the egg mixture in whilst whisking so there are no clumps.
- Add this to the cream cheese mixture and mix until combined. Make sure you scrape down the sides so that it’s all combined and smooth.
- Place the mixture in a lined baking tray and bake for 20 minutes. The cheesecake should be golden on top and set. Remove from the oven and cool in the fridge for 1-2 hours.
- Once cold add the cheese cake back to the food processor and pulse till smooth. Transfer to a piping back or container and cool for 1 hour before for serving.
To make the figs:
- Cut up the figs how you like and soak for 5 minutes in the verjus
- Start with the cheesecake and spoon into a bowl
- Then place the soaked figs and drizzle the grape molasses over the top
- Sprinkle the burnt butter crumb over the top
- Garnish with the red shiso or edible flowers
- Devour it…..you won’t want to share