Last week I attended one of the Mrs Balls Pop Up Restaurants that took place at the Publican Restaurant in Southdowns. It was such a fun evening and a great little break from reality. David managed to get all the babies into bed and asleep with not one tear shed. I may have contemplated going out every night.
Back to Mrs Balls. The brief to all the various chefs involved was to make a 3 course meal using any of the Mrs Balls products. Our meal was amazing, each course was simply perfect but the dessert was out of this world. Mrs Balls isn’t really synonymous with dessert so I was quite excited to see what the chef came out with.
I was not able to eat the cheesecake that was on the menu but the chef I got to taste the pineapple with sweet chilli passionfruit sauce and the burnt marshmallows. It was something out of this world!
They shared the recipes with us so I am going to start with the dessert because it was the most memorable.
- 10 digestive biscuits
- 1 tbsp clear honey
- 75g butter, melted
- 700g mascarpone cheese
- 4 tbsp icing sugar
- 2 lemons, juiced and zest
- 200g caster sugar
- 1/2 cup Mrs Balls Sweet Chilli sauce
- 2 tins passionfruit pulp
- 1/2 cup Mrs Balls Sweet Chilli Sauce
- 4 tbsp maple syrup
- 1 whole pineapple, peeled, sliced into 5mm slices
- 1 cup water
- 1 stick cinnamon
- 1 bay leaf
- 20g icing sugar
- 1/2 cup sugar
- 2 star anise
- 50g butter
- Sweet chilli and passionfruit sauce
- Pineapple slices
- Packet of white and pink marshmallows
- Vanilla ice cream
- 1.Brush the bottom of a 23cm springform cake tin with some melted butter and place a round of greaseproof paper on the base.
- 2. Crush the biscuits and tip them into a bowl, add the melted butter and honey and stir well until combined. Tip the mixture into the bottom of the cake tin.
- 3. Using the back of a spoon, gently push the crumbs from the centre outwards, until smooth and level. Chill in the fridge while making the filling.
- 4. Filling: Mix the mascarpone cheese, lemon juice, zest and caster sugar together until well combined. Do not over mix or it will split.
- 5. Fold in the Mrs Balls Sweet Chilli Sauce but do not mix too much so it makes a marble effect.
- 6. Spoon the mix on top of the biscuit and chill for at least 2 hours in the fridge. When ready to serve, either run a hot cloth or blowtorch round the outside of the tin and ease out the cheesecake.
- 7. Sweet Chilli Passionfruit Sauce: Combine all the ingredients together and reserve for serving.
- 8. Poached Pineapple: Combine the water, sugar and spices in a saucepan and bring to a low simmer.
- 9. Add the pineapple slices and poached for about 20mins or until cooked but still firm.
- 10. Drain the pineapple and place onto wire rack, sprinkle with icing sugar.
- 11. Place a skillet over high heat and add butter, sear off pineapple pieces and allow to cool.
- 12. To serve: Skewer the marshmallows and lightly blacken with either a blow torch or over an open flame.
- 13. Plate the cheesecake and top with 2 tablespoons of sauce. Place the pineapple slice on the plate with a scoop of ice cream.
- 14. Place 3 marshmallows on top of the cheesecake and garnish with a few sprigs of mint.
If you are a cheesecake fan then you HAVE to try this!
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