This week, top chef Mark Greenaway is giving away a recipe that’s so delicious he says it’ll always be on his menu
There was reason to celebrate at Restaurant Mark Greenaway last month when we received confirmation that our 3 AA Rosettes, which had been on hold since we moved premises last year, had been reinstated.
And the champagne hadn’t even been popped yet when I was informed that Restaurant Mark Greenaway has made it into the Top 100 restaurants in the UK.
When I began to create the menu for Restaurant Mark Greenaway two years ago there was one dish that I instantly knew had to be on there. And since then, this dish has been present on my menu in one guise or another. In fact, if I was to dare to take it off, I would be hunted down and strung from the restaurant chandeliers. This week I have decided to lift the lid on the recipe behind the dish, the Peanut Caramel Cheesecake.
I would also like to see some of your recreations of each week’s recipes. Tweet a picture of your effort to me @markgreenaway with the hashtag #CookItYourself and at the end of each month I will pick the best one to win a prize.
I have made the cheesecake upside down, so that you have a nice gooey peanutty base, silky white chocolate centre, and a crunchy hazelnut topping.
For the base
Peanut butter (smooth or crunchy) 200g; condensed milk 50mls; cream cheese 50mls ; milk 50mls
For the middle filling
Cream cheese 400g; double cream 400mls; white chocolate 300g; vanilla pod – one (seeds removed).
For the hazelnut crunch topping
Hazelnuts 200g; Digestive biscuits 100g
For the Base
Mix the peanut butter, condensed milk, cream cheese and milk together. Bring to a simmer. Pour into the bottom of your glasses and chill.
For the middle
Melt your white chocolate in a bowl over simmering water. Mix the vanilla seeds with the cream cheese and whip until light and fluffy. Whip the cream. Fold cream through the cream cheese and gently fold through the melted white chocolate. Spoon into the class on top of the peanut mixture. Chill for about 2 hours
For the top
Roast the hazelnuts and remove the skins by rubbing in a tea towel whilst still hot. Roast the hazelnuts again until golden brown. Crush the biscuits but not too fine. Mix the hazelnuts with the biscuits. Sprinkle on top of the cheesecake. To finish and serve garnish the top with some soft fruits when in season or some chocolate shards.
This is a very rich dessert and I recommend making more than you will ever eat, trust me you will eat it all.
• Mark Greenaway runs both Restaurant Mark Greenaway and Bistro Moderne.