Hailing from the north of Spain, Basque cheesecake is the perfectly imperfect dessert with the now-iconic burnt exterior. Credited to chef Santiago Rivera, his creamy creation first wowed in 1990. A smokiness that offsets the sweetness, no crust and a pillowy centre hiding just beneath the scorched top is the result of a simple combination of ingredients. Where Ester’s Mat Lindsay uses the flames of his woodfired oven to bake his blackened version, you can recreate it at home by baking at a high temperature.
Temperature matters
この記事は Gourmet Traveller の July 2021 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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この記事は Gourmet Traveller の July 2021 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
