Early Grey Cheesecake Brownies with Blueberry Caramel
This Earl Grey Cheesecake Brownie with Blueberry Caramel is simply stunning and a lovely balance between delicate and more robust flavours. Normally, I use water during the fermentation process, but I have been really enjoying experimenting with using various teas, coffee and fruit juices. Some came out terribly, whilst others, like this one, come out beautifully.
In a food processor combine the first 5 ingredients and pulse.
Add the next 4 ingredients and process to combine. The mix should just come together in the processor, but not be so moist it forms a ball. If you think it needs more liquid, add 1 tsp at a time, process and add more if needed.
Pulse through the nuts right at the end.
Line a square baking tin with cling film -- mine was L 18cm x W 18cm x H 7cm
Press the brownie mix into the tin and smooth it down with the back of a spoon.
Combine all ingredients in a saucepan and bring to a boil, then immediately reduce to a simmer.
Cook until it’s reduced by ½ and a thin jam consistency.
Remove lemon peel and blend till smooth.
Run through a fine sieve and then store in an airtight container until ready to use.
In a blender, combine all ingredients, except water, on low-med speed.
With the blender running, slowly drizzle in the warm water and watch it emulsify.
Allow to cool before pouring on top of the earl grey layer.
Then pop in the freezer to set, about 30-60 mins.
Fermented Earl Grey Cashew Cheese
Steep the tea bags in 150g water for 3-5 mins.
Remove the tea bags, squeeze out excess tea, pour the tea into a saucepan and reduce by ½.
Blend the cashews with the probiotic powder and just enough tea to create a thick mixture.
Transfer to a mixing bowl, press cling film or greaseproof paper right down on top of the mixture so as to not form a crust on top and pop in a warm space for 12 - 24 hours.
The mixture should be aerated and slightly sour smelling when you check on it.
Earl Grey Cheesecake
Combine all ingredients in a high speed blender until smooth.
Reserve ¼ cup for piping on top.
Pour the rest on top of the brownie base and pop back in the freezer to set enough you can add the blueberry caramel, about 30-60mins.