Serves: 6 people Prep: 30mins Chill Time: 4 hours +
FOR CROWDIE CHEESECAKE
250g Scottish Crowdie
250g Double Cream
75g Icing Sugar
½ Vanilla Pod
½ Zest of Blood Orange
FOR OAT CRUMBLE
250g Butter (unsalted)
200g Plain Flour
200g Light Brown Sugar
200g Pinhead Oats
100g Runny Honey
10g Ground Ginger
BLOOD ORANGE CURD
4 Eggs Yolks
150g Caster Sugar
2 Large Blood Oranges (zest and juice)
40g Cold Butter (unsalted)
TO DRESS
Segments of Blood Orange
Micro Coriander Leaves
Method
Preheat oven to 180’c
Start with the blood orange curd, in a sauce pan place the egg yolks, orange zest and juice and caster sugar and place over a gentle heat, stirring the mixture until it coats the back of a spoon. Then remove from the heat and whisk in the cold butter. Transfer to a bowl and allow to chill in the fridge until required.
For the cheesecake, in a large bowl mix the crowdie, icing sugar, vanilla and orange zest, then add the double cream and whisk until stiff. Place this mixture into a piping bag with a large plain nozzle and chill until required.
For the crumble blitz all of the crumble ingredients together in a food processor until you have a mixture that resembles breadcrumbs, spread over a flat oven tray and bake for 10-15 mins or until the crumble mixture is golden brown.
To serve, pipe 3 spheres of the crowdie cheesecake mix onto a serving plate, then alongside each a spoonful of the blood orange curd. Then place the oat and ginger crumble around the cheesecake and curds. Dress with a few segments of blood orange and shoots of micro coriander
