Created by Head Chef Deniss Lasenko at Suesey Street, this Wrapped Monkfish recipe uses ingredients from the award-winning producers at the Irish Food Writers’ Guild Awards – in this recipe, it’s Velvet Cloud‘s Sheep’s Milk. Using shortbread and mango ginger gel on top of this luscious lemon cheese cream, this dessert is the perfect way to finish off a delicious Easter meal.
Serves 4
Ingredients:
Lemon Cheese Cream
- 75g icing sugar
- 150g Ballylisk Triple Rose
- 130g cream cheese
- 60ml lemon juice
- Zest of 1/2 lemon
½ vanilla pod - 2 gelatine sheets
- 150g double cream
- 80g white chocolate
Lemon Cheese Cream Method:
- Combine icing sugar, Ballylisk Triple Rose, cream cheese, lemon zest and juice in a bowl.
- Bloom the gelatine sheets in cold water for 5-10 minutes.
- Bring cream to the boil and pour it over chocolate. Add gelatine while it is still warm and mix.
- Add cheese mixture, stir well and pour into 4 moulds.
Carrot Base
- 200g gluten free flour
- 10g bicarbonate of soda
- 1 tbsp mixed spices
- 1 tbsp cinnamon
- 140g eggs – approx 3 medium eggs
- 200g caster sugar
- 140g sunflower oil
- 200g cranberries, blitzed into smaller pieces
- 400g finely grated carrots
- 120ml lemon juice
- 100ml dark rum
- 1 tbsp vanilla extract
Carrot Base Method:
- Preheat oven to 170°C. Oil and line a 23 x 23cm square tin with baking parchment.
- Sift flour, bicarbonate of soda and spices into a bowl.
- Place eggs and sugar in a stand mixer bowl. Mix on high speed until pale.
- Add oil and mix at a slower speed until combined. Add cranberries, carrots, lemon juice, rum and vanilla.
- Finish by folding in dry ingredients.
- Spread into tin and bake for 12 minutes.
Mango Ginger Gel
- 20g sugar
- 2g agar agar
- 200g mango purée
- 20g lemon juice
- 1 teaspoon fresh ginger, grated on microplane
Mango Ginger Gel Method:
- Combine sugar with agar agar in a small saucepan, add in mango pureé and lemon juice.
- Bring to a boil while constantly stirring. Boil for 2 minutes.
- Pour on a tray, cool down completely and blitz.
Shortbread Crumble
- 150g gluten free flour
- 100g butter
- 50g sugar
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
Shortbread Crumble Method:
- Preheat oven to 170°C.
- Butter and line a baking tin with baking parchment.
- Add all ingredients to a stand mixer bowl and beat until combined. Spread on baking tin.
- Bake for 15-20 minutes until golden.
Velvet Cloud Sheep’s Milk Granita
- 300ml Velvet Cloud Sheep’s Milk Yogurt
- 100g icing sugar
- 50ml lime juice
- 1 tsp honey
Velvet Cloud Sheep’s Milk Granita Method:
- Whisk all ingredients together. Spread on a tray and put in the freezer.
- Every 10-15 minutes, take out of the freezer and use a spoon to scrape it into small shards.
Final assembly:
Cut carrot base into desired shape. Top with lemon cheese cream, granita, shortbread crumble and mango ginger gel.
Lemon Cheese Cream Recipe with Velvet Cloud Sheep’s Milk Granita – IFWG Awards Dishes