So patience and I rarely go together. Which is silly I know because sometimes you need to have patience while waiting for a cake to cook or cool etc. So it is no surprise that usually while cooking I have had enough of it half way through, chuck a tantie, and Josh has to come in and save the day.
Usually after my instant irrational brain snap I am able to come back and continue what I was doing....usually. I must also note that I am an extremely messy cook. I like to dirty as many things as I go and rarely clean up as I'm going either.
Today with this cheesecake I accepted that I would no doubt end up with a massive crack across the top of it as there was no way that I could end up cooking one as perfect as Donna Hay made in the Masterchef masterclass. So when I pulled it out of the oven with a massive crack in the top I was okay because I knew I could cover it in icing sugar and a pile of strawberries. However I had no idea what would follow.
Last night I made the best mushroom sauce ever by just glancing at a mushroom sauce recipe online and adapting it as I went...it was amazing. So naturally I thought I could do the same with a mixed berry coulis. Wrong idea Jaimee you have to much kitchen confidence, now you must fail. So....after about half an hour of trying to push berries through a seive then getting impatient and squirting berry juice around my kitchen, which now looks like a crime scene, I ended up with a surprisingly good berry soup or "glaze" as Josh likes to call it. Note to self....never wing it again unless you want another brain snap.
recipe from Masterchef Website
1/3 cup ground almond (almond meal I used hazelnut meal)
3/4 cup plain flour
1/4 cup castor sugar
90g chilled butter, chopped
330g cream cheese
11/3 cups castor sugar
1 tbsp grated lemon rind
1/4 cup lemon juice
1/2 tsp vanilla extract
11/2 tbsp cornflour
11/2 tbsp water
mixed berries to decorate
Preheat oven to 150c. Line 20cm spring form tin with baking paper.
Combine base ingredients in a medium bowl. Rub in the butter until it forms course breadcrumbs. Pour mixture into cake tin and press evenly with the back of a spoon.
Bake for 15 mins and set aside.
Mix cornflour and water together until cornflour is dissolved. Add this as well as the rest of the filling ingredients into a food processor. Process until smooth.
Grease the sides of the cake tine with melted butter and pour filling on top of the base.
Tap to remove air bubbles then bake for 1 hour. Turn the oven off and leave the cake in the oven for 1 hour with the door closed. Refrigerate until cold and serve with berries.
If you want to have an attempt at my berry soup add a packet of mixed berries to a saucepan with a cup of water and 4 heaped dessert spoons of sugar. Bring to the boil. Press the mixture through a seive. Repass the mixture through the seive lined with muslin cloth.