I’m currently enjoying three cookbooks which I hope to feature on Gastromony as mini reviews posts this month with an accompanying recipe. One of those books is Dani Valent’s In The Mix 2 and boy, am I having fun with it!
Dani’s first book is a firm favourite of mine (check out what I did with Chlorophyll Paste) but for some reason the sequel’s been getting me fired up in the kitchen more. I think it’s partly because Dani has included more components to play around with this time. I’ll write more about her book in a later post.
I was keen to try out a couple of recipe components from In The Mix 2 this weekend to create a sort-of healthy dessert (I said sort of!). What I ended up with was the ultimate Breakfast Cheesecake! Naturally you can eat this any time of the day but I figured the world needed a legitimate way to consider cheesecake as an option on waking up in the morning.
This new breakfast of champions came about through my usual need to tinker and ‘hack’ recipes (borrowing Dani’s term here). This weekend’s victim was Chef Nicholas Poelaert‘s recipe for Freeform Cheesecake. I didn’t vary things too much other than to use the low fat Philadelphia cream cheese and a touch less sugar. I also used some light Muscovado sugar which imparted a nice caramel flavour to the cheesecake.
Dani suggests making Christina Tosi’s Milk Crumbs to accompany the cheesecake and while I fully intended to do that, I veered off course again slightly. I omitted the plain flour and used some gluten free granola instead. Instead of Milk Crumbs I ended up with what has to be the most amazing granola ever. Milky. Buttery. Crunchy. I did say this was sort-of healthy right?
By the time I took the Milk Crumb Granola out of the oven, I knew I had a breakfast dish in front of me. I served up some granola on a plate, nestled a scoop of Freeform Cheesecake on top and dressed things up with some seasonal fruit. I got my morning coffee on and breakfast was served :)
I think you can see why I’m having a ball with In The Mix 2 so far. So many possibilities!
(recipe adapted from In The Mix 2)
130g sugar (I used 60g light muscovado, 40g brown rice syrup, 30g white sugar)
150g cream cheese (low fat or full fat, though I suspect full fat would yield a richer cheesecake)
1/2 tsp vanilla extract
To Make: Place all ingredients in TMX bowl and cook for 18 minutes on 90C, Speed 4. Keep the MC on top of hole at an angle. Once completed, allow to mix on Speed 4 with no heat until mixture is down to 70C. Transfer mixture to a bowl, cover mixture with plastic wrap and allow to chill completely before serving.
60g milk powder
40-60g granola (gluten free if required), or rolled oats
2 tbsp cornflour
pinch of salt
To Make: Preheat oven to 130C. Melt butter by placing in TMX bowl and warming on 60C, Speed 2 for 2 minutes. Add all other ingredients (except 20g of milk powder) into TMX and pulse a couple of times on Turbo to make crumbs. Scatter mixture over a baking tray and bake in oven for 20 minutes. Remove tray from oven and sprinkle over remaining milk powder and allow to cool. Store granola in air-tight container.