This recipe, created by Bake Off contestant Tom Gilliford, is a seriously unique and delicious reinvention of Welsh rarebit using mascarpone and brioche for a cheese-lover's dream dessert. I got to try it myself in a preview of upcoming Cheese and Wine festival at London's East Village, and what can I say but "Please sir, I want some more."
Here's how to make it yourself:
1 Brioche loaf
2 Free range egg yolks
20g Caster sugar
200ml whole milk
1 1/12 Vanilla pods
1 Bottle dessert wine (such as Umathum)
200g Mascarpone cream
200g Full fat cream cheese
100g White chocolate
* Whisk together the egg yolks and caster sugar until pale in colour
* Whisk the cornflour into the eggs and sugar
* Split the vanilla pods and add both pod and seeds to the milk
* In a sauce pan heat the milk until steaming
* Remove the vanilla pods and then pour the milk into the eggs and sugar whisking vigorously as you do until fully combined
* Add the mixture back to the saucepan and stir constantly, heating until the mixture is thick
* Add the mixture into large mixing bowl and continue to stir until the mixture is room temperature
* Add the finely grated zest of 2 lemons to the mixture
* Add the Mascarpone cream to the mixture
* Add the full fat cream cheese to the mixture
* Whisk the mixture until everything is fully combined and then chill for 10 minutes or until needed.
* Cut upto 8, 1 inch slices of brioche and toast on one side
* Pour around 1 glass of dessert wine into a deep oven tray and soak the untoasted side of the brioche in it for around 5 seconds
* Place the brioche wine side up on a different baking tray
* Spoon around 3 dessert spoons of cheesecake mix onto the brioche evenly
* Grill on a high-heat for around 5 mins or until the surface of the cheesecake mixture is bubbling and scorched
* Once removed for the grill, grate some white chocolate over the top to look like grated cheese
* Serve with a chilled glass of dessert wine and a selection of fruit jams.
Recipe courtesy of Tom Gilliford and East Village.