Purrfect pair
Pair Sour Puss ale with a blueberry cheesecake for an interesting flavour combination.
Sour Puss is the next intriguing new brew on the block from the team at Mac’s. The brewers started with their take on the classic German sour ale style, Gose (pronounced goes-uh). They then played around adding loads of different fruits, but the tart and juicy blueberry beat the rest by a whisker, resulting in a refreshing Blueberry Sour Ale that will leave your mouth lightly puckered in the nicest possible way!
For your culinary pleasure, pair Sour Puss with a blueberry cheesecake on a gingernut base — the light, creamy sweetness provides an interesting flavour combination with the sourness of the ale.
This Sour Puss cheesecake is light and creamy and filled with tangy lemons and plump mulched blueberries, giving it a gorgeous purple hue. The whole combination is layered on top of a buttery gingernut base and takes only minutes to prepare, making this a simple make-ahead summer dessert.
MAC’S SOUR PUSS BLUEBERRY CHEESECAKE
Serves: 10
Ingredients
Cheesecake Base:
■ 1 packet gingernuts
■ 1⁄3 cup dessicated coconut
■ 100g unsalted butter, melted Filling:
■ 3 lemons, juice and zest (separated)
■ 2.5 tsp gelatin powder
■ 500g cream cheese
■ 3⁄4 cup caster sugar
■ 250g creme fraiche
■ 1 cup fresh or thawed blueberries
To serve (optional):
■ Freeze dried blueberries
■ Edible flowers
Method
Add gingernuts to a food processor and blend until crushed. Add the melted butter and coconut and pulse until combined.
Press into a 21cm round tin with a removable base, lined with baking paper. Refrigerate while you make the filling.
In a little bowl, sprinkle gelatin evenly over lemon juice. Let it stand for one minute then microwave for 30 seconds until hot and whisk until dissolved.
For the filling add cream cheese and caster sugar to a food processor and blend for a minute or so. Add creme fraiche, blueberries, gelatin mix and lemon zest and blend until the blueberries have broken down and coloured the mix — another 30 seconds or so.
Pour filling onto the crust, cover and refrigerate until set, at least five hours. Serve with freeze dried blueberries and edible flowers if you wish.