Black Pepper & Salmon Croissant Board
Recipe by Georgia East
Prep time: 10 min Serves: 4
Ingredients:
1 tub Black Pepper Cheese Spread 1 pack Salada Blanc 100g smoked salmon Caper berries, to taste ½ red onion, thinly sliced Zest of 1 lemon 4 croissants, warmed Fresh dill, for garnish
Method
1. Heat the cream, pour over the white chocolate and stir until the cream and chocolate are well incorporated, allow to cool
2. Add all the cheesecake ingredients into a food processor, along with the cooled ganache.
3. Blend until smooth and well incorporated.
4. Line a springform tin ( 22 cm in diameter) with greaseproof paper and make sure the paper extends to roughly 3cm over the sides of the tin as the cheesecake will rise slightly before it settles.
5. Pour mixture into the prepared tin.
6. Bake in an oven preheated at 180°C for 60 -70 minutes until slightly wobbly in the centre and dark brown on top.
7. Allow to cool at room temperature for an hour or two, then place into the fridge for a few hours before serving. (preferably overnight)
8. For the coulis, add all the ingredients except the lime juice together in a saucepot, heat up on medium heat, do not boil, cook on low for 10 minutes, strain with a fine sieve.
9. Add lime juice and allow to cool
10. Serve with cheesecake with raspberries tossed in sugar and raspberry coulis