James Martin Chocolate Cheesecake With Cardamom Creme Anglaise Recipes

JAMES MARTIN - CHOCOLATE CHEESECAKE WITH CARDAMOM CREME ANGLAISE

Steps:

• Grease a 10cm/4in chefs' ring with butter and place onto a plate.
• Place the cream cheese, icing sugar, cocoa powder and cream into a bowl and whisk together.
• Press the biscuit crumbs into the bottom of the ring mould, then add the cream cheese mixture to fill the ring.
• Smooth over the top and sprinkle the chocolate over.
• Carefully remove the ring and top with the orange segments and mint.
• For the crème anglaise, heat the milk and cream in a saucepan over a medium heat, until nearly boiling, then remove from the heat.
• In a bowl, beat together the egg yolks and sugar, then gradually add the warmed cream mixture, stirring constantly.
• Return the mixture to the saucepan. Add the cardamom and vanilla seeds and stir over a low heat, until thickened enough to coat the back of a spoon.
• Strain the mixture through a sieve into a bowl and allow to cool.
• For the spun sugar, melt the sugar in a small frying pan until golden, then remove from the heat. Using a fork, flick strands of the caramel over an upside-down bowl.
• Allow to set, then remove and serve over the cheesecake with the crème anglaise poured around.

CARDAMOM CRèME ANGLAISE

Steps:

• Place cardamom pods with seeds in heavy medium saucepan over medium-high heat. Stir until pods brown, about 5 minutes. Add milk, cream, and 1/4 cup sugar. Scrape seeds from vanilla bean into pan; add bean. Bring mixture to boil. Whisk egg yolks and remaining 1/4 cup sugar in medium bowl. Gradually whisk in hot milk mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, stirring constantly, about 2 minutes (do not boil). Cover and chill until cold, about 3 hours. Strain into medium pitcher. (Can be made 2 days ahead. Cover and refrigerate.)