Retro Confection:
caramelised white chocolate cheesecake, aerated chocolate, salted caramel cup
serves 8

white chocolate cheesecake
300g white chocolate
50ml double cream
250g mascarpone cheese

cheesecake base
100g brownie
100g jamaican gingerbread
100g chewy granola
1 pack of popping candy

aerated chocolate
300g dark chocolate
100g white chocolate
50ml vegetable oil

salt caramel cup
1 tin of condensed milk
1tsp smoked Maldon sea salt
400g dark chocolate
1 small tub of good quality chocolate ice cream

raspberry jam sauce
200g raspberries

The Glasshouse

Edinburgh

www.theglasshousehotel.co.uk

head chef
Dan Mellor

Heat the oven to 110˚C. Spread the white chocolate over a baking tray lined with greaseproof paper and cook for 21/2 hours. Transfer to a bowl and stir well; the chocolate will change to a caramel colour. Take 150g of the chocolate and melt with the cream until smooth. Add the cheese mixture and mix well, then mix in the rest of the white chocolate, transfer to an airtight container and place in the fridge.

For the cheesecake base heat the oven to 140˚C. Put the brownie and gingerbread in the oven for 20 minutes to dry out slightly, then blend roughly first with the granola, then the popping candy. Place in an air tight container.

For the aerated chocolate melt half the dark chocolate and all the white chocolate in the microwave, then mix well. Microwaving is the driest form of melting chocolate. Add the rest of the dark chocolate and keep mixing until all has melted. Add the oil and microwave for another 45 seconds. Put the mix in a thermo gun, add 3 capsules, and shake well. Transfer to an oiled plastic tub and seal with a lid with a small hole punched in it. Put the tub in a vacuum pack bag, then place in the vacuum machine for 5 seconds only: this aerates the chocolate, but leaving it in for too long will compress it, so take care. Place the tub in the fridge to set.

For the salt caramel cup boil the unopened tin of condensed milk covered with water for 4 hours: don’t let the pan boil dry. Allow to cool, remove the condensed milk and mix well with the salt. Transfer to a piping bag. Melt half the chocolate in the microwave. Mix well, then add the rest of the chocolate and blend until smooth. Microwave for 45 seconds, then mix well again: here you are tempering the chocolate. Coat the bases and sides of silicone moulds with melted chocolate and leave to set in the freezer. When set, pipe a layer of caramel into the mould, place a small ball of chocolate ice cream on the caramel, then pour melted chocolate to fill the mould. Smooth off with a palette knife and freeze.

Boil the raspberries with 100g of sugar and 75ml of water for 20 minutes over a medium heat. Take off the heat and blend until smooth, then pass through a fine sieve to remove the seeds.

To serve, spread cheesecake base on the plate, topped with a scoop of the cheesecake and a caramel cup. Break off and arrange shards of aerated chocolate and drizzle with raspberry jam sauce.