Asparagus Crown Cake
It's asparagus season, which I've used to create this spectacular spring centrepiece. It's inspired by my work experience at London's 5-star Claridge's hotel, many moons ago. I remember painstakingly preparing delicate asparagus heads and setting them in a tall ring atop a creamy mousse, to create mini crown starters. I recall being amazed at the level of detail that goes into each dish, a meticulousness that has informed my own baking ever since.
This a larger version of that starter: the savoury creamy cheesecake filling sits on top a buttery oatmeal base, and is decorated with bright green pea shoots and edible pansies.
Makes one 24cm cheesecake.
Ingredients
For the base
For the cheesecake filling
Method
1. In a large bowl, crush the oatcakes until they resemble fine breadcrumbs.
2. Melt the butter in a pan and then mix with the oatcake breadcrumbs. Press into the prepared tin using a potato masher. Transfer to the fridge for 30 minutes.
It's asparagus season, which I've used to create this spectacular spring centrepiece. It's inspired by my work experience at London's 5-star Claridge's hotel, many moons ago. I remember painstakingly preparing delicate asparagus heads and setting them in a tall ring atop a creamy mousse, to create mini crown starters. I recall being amazed at the level of detail that goes into each dish, a meticulousness that has informed my own baking ever since.
This a larger version of that starter: the savoury creamy cheesecake filling sits on top a buttery oatmeal base, and is decorated with bright green pea shoots and edible pansies.
Makes one 24cm cheesecake.
Ingredients
For the base
- 200g savoury oatmeal biscuits
- 100g butter
For the cheesecake filling
- About 30 medium-large asparagus stalks
- 1 small onion
- Juice from ¼ lemon
- 300g soft, spreadable goat cheese
- 180g full-fat cream cheese
- 200g fromage frais
- 1 egg white, beaten to stiff peaks
- 3 gelatine leaves
- 50ml milk
- 1 tbsp soured cream
- Salt and pepper
- Generous bunch of pea shoots
- Edible flowers
- 24cm springform release tin (bottom and sides fully lined with baking parchment)
Method
1. In a large bowl, crush the oatcakes until they resemble fine breadcrumbs.
2. Melt the butter in a pan and then mix with the oatcake breadcrumbs. Press into the prepared tin using a potato masher. Transfer to the fridge for 30 minutes.
3. Wash and then chop the tips off the asparagus, producing tips measuring approximately 1-1½ inch long (note that I chopped mine smaller after taking the photos below). For a rustic look, avoid chopping them all the same size but (take it from me) avoid leaving them too tall, otherwise they'll flop and won't attach firmly to the side of the cake.
4. Place them in a large frying pan, sprinkle them with a little salt and top with boiled water. Bring the water back to the boil, and then reduce the heat to a simmer for 5 minutes until al dente. Transfer immediately to a bowl of cold water, and then drain on a piece of kitchen roll.
4. Place them in a large frying pan, sprinkle them with a little salt and top with boiled water. Bring the water back to the boil, and then reduce the heat to a simmer for 5 minutes until al dente. Transfer immediately to a bowl of cold water, and then drain on a piece of kitchen roll.
5. Remove the base from the fridge and spread 150g goat cheese over the surface. Halve the asparagus tips lengthways and press them into the goat cheese base, the outside of the asparagus tips turned towards the centre of the tin. Return to the fridge.
6. To make the filling, firstly prepare the asparagus stalks by removing the dark triangle 'leaves' that appear along the length of each stalk. Chop the stalks into small pieces and transfer to a saucepan. Pour boiled water over them, bring to the boil, reduce the heat and simmer for about 5 minutes until tender.
7. Fry the onion in a small amount of olive oil, until softened rather than browned. Using a hand blender or food processor, blend the drained asparagus, onion, lemon juice, salt and pepper together until smooth.
8. Stir through 150g goat cheese, the cream cheese, and the fromage frais. Blend together again using a hand whisk or food processor, until smooth. Then, use a metal spoon to fold the beaten egg white carefully but thoroughly through the mixture.
9. Soak the gelatine leaves in cold water for 5 minutes, then heat with the milk until dissolved. Once cooled, stir through the cheesecake mixture. Pour over the oatcake base and, if desired, swirl the soured cream into the top. Transfer to the fridge to set for at least 4 hours.
9. Soak the gelatine leaves in cold water for 5 minutes, then heat with the milk until dissolved. Once cooled, stir through the cheesecake mixture. Pour over the oatcake base and, if desired, swirl the soured cream into the top. Transfer to the fridge to set for at least 4 hours.
10. Remove from the tin carefully and top with pea shoots and edible flowers. Serve as a stunning spring centrepiece, with crusty bread and a light salad.