Sharon Reid

 

Christmas pudding has its place although it is normally consumed when you are close to the edge – still digesting the remnants of the epic Christmas lunch/dinner. Although Christmas pudding is a well -worn tradition, why not tear up the rule book and serve Coal Shed’s scrumptious Clementine Cheesecake? A yummy, lighter alternative to Christmas pud. Brighton’s favourite eatery Coal Shed, have surpassed themselves with this delicious recipe. Why not try it for yourself?

 

Cheese cake filling
 
Ingredients:

100g Yoghurt
100g Double cream
1 Vanilla pod -split
65g Sugar
2 Gelatine leaves
400g Cream cheese
Pinch of cinnamon

Method:

1. Heat yoghurt, cream, vanilla, sugar and cinnamon on the stove (medium heat).
2. Soak gelatine until soft and squeese out excess water.
3. Add gelatine to yoghurt, cream, vanilla, sugar and cinnamon mixture.
4. Fold in ice cream.
5. Pour mixture into circular mould and set in the fridge until set.

Biscuit base

Ingredients:

60g Butter
60g Sugar
60g Demerara
60g Flour
60g Ground almonds

Method:

1. Cream butter until light and fluffy.
2. Add sugars and beat in an electric mixer.
3. Fold in flour and almonds until a pastry is formed.
4. Chill for 20 mins and roll out.
5. Bake in the oven until golden brown.
6. Crumble the biscuit and add to a blender, blitz until it forms the consistency of breadcrumbs.
7. Add 30g of melted butter.
8. Place this mixture into small round moulds using the back of a spoon to push down.
9. Put in the fridge to set.
10. When cheese cake mixture is made pour on top and place in the fridge to firm up.

Clementine gel

Ingredients:

400g Clementine purée
100g Water
100g  Sugar
5g Agar agar

Method:

1. On the stove, heat the purée, water and sugar until the sugar is dissolved.
2. Bring to the boil then add the agar agar and whisk for 2 minutes to activate.
3. Pour into a container and leave to set until hard.
4. Once hard, blend into a purée using a hand blender until smooth.
5. Serve in a separate container to cheesecake.

Enjoy!