TGILazy

I cooked nothing today. Well, unless you count microwaving a couple of veggie dogs and eating one of my left-over cupcakes. Aside from that, there will be an organic caesar salad. However, I will not leave you all empty handed and will post a recipe I wrote up for my Kitchen Management class. If the A I got is any indication, it was pretty damn good. But don’t take my word for it, try it yourself. Also, I apologise for the measurements being written in metric rather than cups, but it’s too much work to convert it and even then would be an approximation.

Blueberry-lavender Cheesecake with Sage Shortbread Crust
Serves 8-14, depending on your portions.

275 ml white wine
50 g fresh lavender, chopped
45 g gelatin
10 egg yolks
234 g sugar
60 tbsp lemon juice
700 g mascarpone cheese

250 g frozen blueberries
100 ml water
75 g sugar

Fresh blueberries, for garnish.

Heat wine and lavender to infuse flavors.
Strain out lavender.
Soften gelatin in small amount of water, set aside.
Over double boiler, whisk yolks, sugar, lemon juice and wine until it doubles and coats.
In small saucepan, combine frozen blueberries, water and sugar. Simmer until blueberries are warmed and you have a thin sauce.
Remove egg mixture from heat and stir in gelatin.
Whisk in mascarpone to egg mixture and pour half into a greased pan or ramekins.
Pour a thin layer of blueberry mixture onto cheesecake mixture, and cover with remaining mascarpone mixture.
Chill for no less than 4 hours.

Sage shortbread

280 g pastry flour
280 g butter, softened
110 g sugar
4 tbsp fresh sage, chopped

Cream butter and sugar, add sage. Add flour. Chill dough for at least one hour.
Press dough flat into a medium baking pan and bake at 375 for 30 min.
Serve cheesecake on shortbread.

Best enjoyed with a glass of cold champagne and some hot jazz. Trust me.