Author-chef urges people to gather together
Vancouver restaurateur David Robertson’s mission is to bring people together over food
For the hazelnut praline:
■ 1 cup (250 ml) toasted hazelnuts
■ 1/2 cup (125 ml) granulated sugar
For the cheesecakes:
■ 1 cup (250 ml) whipping
(33%) cream
■ 3 sheets gelatin
■ 4 egg yolks
■ 1/4 cup (60 ml) granulated sugar
■ 1/3 cup (80 ml) Marsala
■ 1/3 cup (80 ml) maple syrup
■ 1/3 cup (80 ml) mascarpone
■ 1 cup (250 ml) hazelnut praline, plus extra for garnish
■ 1 cup (250 ml) assorted berries, for garnish
1. For the hazelnut praline: Place hazelnuts in a food processor and process until coarse and mealy. Set aside.
2. In a small saucepan over high heat, combine sugar and 2 tsp
(10 ml) water and allow mixture to caramelize until golden brown. (Do not stir.)
3. Remove from heat and carefully fold in hazelnuts, until evenly distributed. Line a baking sheet with a silicone mat or greased parchment paper.
4. Spread mixture onto it and set aside to cool completely. Place mixture in a food processor and pulse until the praline is finely ground.
5. For the cheesecakes: In a medium bowl, whisk cream until soft peaks form. Place in refrigerator.
6. In a small bowl, combine gelatin and 1 cup (250 ml) cold water and set aside for 5 minutes to bloom.
7. Fill a 2-quart (2-L) saucepan a quarter full with water and bring to a simmer over medium-high heat. Reduce heat to maintain a constant low simmer.
8. In a medium heatproof bowl, combine yolks, sugar, Marsala and maple syrup. Place bowl over the pan of water and whisk until mixture is thick and foamy and has reached 165 F (74 C) on a candy thermometer.
9. Remove from heat and whisk in the bloomed gelatin sheets, until dissolved and the mixture has cooled. Whisk in mascarpone, then gently fold in whipped cream and hazelnut praline.
10. Line the inside of four 3-inch (7.5-cm) ring moulds with an acetate collar and wrap foil around the bottom of each mould so the contents cannot leak out.
11. Place the moulds on a baking sheet and pour in mixture. (Alternatively, line individual ramekins with plastic wrap, patting it flush against the ramekins. Pour in mixture.) Refrigerate for 3-4 hours.
12. Carefully remove the cheesecakes from the moulds (or ramekins), garnish with praline and berries, and serve.
Chef’s note: These no-bake cheesecakes take Marsala and maple zabaglione and up the richness with mascarpone. Be sure to make lots of extra praline because you can use it later to top off vanilla ice cream or plain Greek yogurt.