Brie de Meaux and White Truffle Savoury Cheesecake
Brie de Meaux and White Truffle Savoury Cheesecake
Plantin Kaviari
4
25 minutes
French
Starter
4 hours, or overnight
Easy
This lightly savoury no-bake cheesecake combines creamy Brie de Meaux, mascarpone, toasted hazelnuts and Plantin Black Truffle Acacia Honey. Finished with fine shavings of fresh White Alba Truffle, it is a delicate starter designed to let the truffle remain the central aroma.
Ingredients
- 100 g plain savoury crackers
- 30 g toasted hazelnuts
- 45 g unsalted butter, melted
- 150 g mascarpone, at room temperature
- 100 g Brie de Meaux, at room temperature
- 80 ml double cream
- 2 g gelatine, or 1 standard gold-strength gelatine sheet
- 1 tsp Plantin Black Truffle Acacia Honey
- A small pinch of fine sea salt
- 10-12 g fresh White Alba Truffle
- 1 tbsp toasted hazelnuts, roughly chopped, to finish
Directions
Prepare the hazelnut cracker bases: Blitz the savoury crackers and toasted hazelnuts into fine crumbs. Mix with the melted butter, then divide evenly between individual glasses or press into individual rings. Chill until firm.
Bloom and dissolve the gelatine: Soak the gelatine in cold water according to the packet instructions. Warm a small portion of the double cream in a small pan until steaming but not boiling. Squeeze the gelatine dry, then stir it into the warm cream until completely dissolved. Leave to cool slightly.
Make the Brie cheesecake filling: Beat the mascarpone, Brie de Meaux, Plantin Black Truffle Acacia Honey and salt until smooth. Whisk a small spoonful of this cheese mixture into the warm gelatine cream, then stir the tempered gelatine mixture back into the remaining cheese mixture until evenly combined.
Fold, chill and set: Whip the remaining double cream to soft peaks, then gently fold it into the Brie mixture. Spoon the filling over the chilled bases and refrigerate until lightly set, preferably overnight.
Finish with White Alba Truffle: Remove the cheesecakes from the refrigerator shortly before serving. Finish with the chopped toasted hazelnuts, then shave the fresh White Alba Truffle finely over each cheesecake immediately before serving.
