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Savoury broccoli cheese cake with bacon and rye bread, honey and mustard emulsion
Ingredients
- 6 slices rye bread
- 300g cream cheese
- 100g grated Cheddar cheese
- 300g cooked broccoli, pureed
- 100ml plain yogurt
- 1 finely chopped shallot
- 3 slices pancetta
- 2 egg yolks and 1 whole egg
- 1 tbsp flour (Lamb Brand)
- Fresh seasoning
- 2 tbsp butter
- 1 tbsp whole grain mustard
- 1 tsp honey
- 100g toasted crushed walnuts (Lamb Brand)
- Zest of an orange
- 3 tbsp olive oil
- Mixed salad leaves
Method
Prepare the base for the cheese cake. Finely chop the bacon and cook with the shallot in the butter until crispy. Crush the rye bread and mix with the bacon mixture. Press the obtained crumb mix in the bottom of the desired mould. To prepare the filling, put the cheeses in a mixing bowl. Add the broccoli puree, yoghurt, eggs, flour and seasoning. Whizz with a stick blender into a smooth creamy consistency. Gently pour the obtained mixture over the crumb base and bake in a moderate oven until set. To prepare the emulsion; whisk together vigorously the mustard, honey, walnuts, orange zest and olive oil. Adjust seasoning and serve on the side of the cheese cake accompanied with a crisp salad
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