Description
The winning dessert for the Plant-Based challenge of the NHS Chef of the Year Competition, this creamy plant-based cheesecake is sweetened with Canadian maple syrup and flavoured with cinnamon and a touch of vanilla. Eat Curious Dehydrated Mince has been added for an extra boost of protein and texture. A modern, protein-packed dessert that showcases Ned’s inventive approach to plant-based dining.
Ingredients
30g Eat Curious Dehydrated Mince
2g cinnamon
60g Braeburn apples
15g Canadian maple syrup
20g plant-based mascarpone
1ml vanilla essence
40g plant-based butter
Instructions
1. Rehydrate Eat Curious Dehydrated Mince: Soak 30g Eat Curious Dehydrated Mince in 90ml water in a gastronorm tray for at least 30 minutes. Drain excess water.
2. Cook Dehydrated Mince: Coat in a neutral oil and cook in an oven at 180°C until the core temperature is reached. Set aside to chill and then blend the mince.
3. Make base: Add apple, a pinch of ground cinnamon and a frizzle of maple syrup to a saucepan. Cook until the apple is soft, stirring occasionally. Allow to cool down completely before using and then add in the majority of the blended mince (reserve one spoonful).
4. Make cheesecake mixture: In a separate bowl, mix vegan mascarpone with a splash of vanilla extract and a spoonful of the Eat Curious Mince. Stir until smooth and combined. Refrigerate both mixtures for about 30 minutes to set.
5. Assemble cheesecake: Using a ring mould, first layer the apple and Eat Curious mixture, pressing it down gently to flatten. Then add the mascarpone mixture on top. Remove the mould and finish with a dusting of cinnamon and some fresh berries for garnish.
Notes
Impact per serving: 0.56kg CO2
- Category: Dehydrated Mince
Nutrition
- Serving Size: Nutritional Values per 100g
- Calories: 234kcal
- Sugar: 12g
- Sodium: 134mg
- Fat: 12g
- Saturated Fat: 9g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 12g
