Lemon Aspen and Honey Dressing
by Mitch Collins
75g Dijon mustard
50g Good quality apple cider vinegar
5-10g of Noosa Natives Lemon Aspen powder
200ml Grapeseed oil
- Combine mustard, honey and vinegar in a tall jug or bowl and blend using a stick blender
- Add the lemon aspen powder and incorporate
- Slowly add the grapes oil while still blending with the stick blender so the mixture doesn't split
- Season with salt and transfer to a container to store in the fridge until needed.
1 egg yolk
1 1/2 teaspoon of Noosa Natives freeze dried lemon aspen powder
100g almond meal
zest of 1 orange and one lemon
- Start by preparing the cheesecake. Combine cream cheese, sugar and lemon aspen in a mixing bowl and mx on medium speed until smooth. Add the egg and egg yolk allowing to combine before adding the cream. Allow to mix on high speed until the mixture is thickened.
- Place the mixture into a baking paper lined vessel of choice. Cover in foil and bake in a 90 ̊C for 45 mins until set, 5-10 minutes of additional baking may be required. The mixture should be somewhat firm.
- Allow to cool in the fridge for several hours or overnight.
- Next prepare the crumb by combining the dry ingredients and zest, mixing until incorporated. Add the diced butter and rub into the dry ingredients until the mixture resembles wet sand.
- Bake at 160 ̊C for 8-10 minutes or until golden brown.
- Finally prepare the coulis by combining sugars and passionfruit juice in a pot and bringing to the boil for 1 minute before allowing to cool.
- To assemble, place the crumb loosely on the plate before topping with a slice of cheesecake and spooning the coulis on top of the cheesecake
30g thickened cream
10g Noosa Natives Lemon Aspen powder
10g unsalted butter
- For the truffles, melt the butter and chocolate over a double boiler until combined.
- Meanwhile, bring the cream to the boil and add to the chocolate mixture, mix in the lemon aspen powder and transfer to a container to set.
- Next, make the crystallised white chocolate by bringing the sugar and water to a boil and allowing to reach 135 ̊C before removing from the heat and whisking in the white chocolate vigorously until the mixture resembles snow. Quickly remove from the pan into a tray and allow to cool.
- To assemble, shape the ganache into balls using a melon baller or a spoon the gently goat in a layer of the crystallised white chocolate.