Deconstructed roast peach cheesecake by Evi

Extra virgin / extra sweet:

Gluten-, refined sugar- & egg-free deconstructed cheesecake with roasted peaches 🍑 🧡
by the magical Evi Arnóczki - our friend and brilliant pastry chef 🥮

When we started our #extravirginextrasweet series, the creations of @evibodycakes were some of our main inspirations.
Evi used to bring joy to the people of London & Bristol with her delicious cakes & contagious laughter (at @e5bakehouse and @thebristolloaf among others), and is now head pastry chef at @norma_grand Budapest. A long-term fan of using @honest_toil in her baking, she was generous enough to share two recipes with us. Here comes the first one!

Evi writes:
"The wonderful fresh olive oil compliments every single component of this dessert and not least the Indian summary vibe as well. Even the herbs are shouting for olive oil to bind the puzzle pieces together."

The recipe for this deconstructed "cheesecake" is comprised of evoo-caramelised peaches, a gluten-free olive oil crumble and a curd cheese or ricotta cream. 

Olive oil crumble (4 portions):
60g almond flour
60g glutenfree oat flour
15g black sesame seed
35g coconut sugar
60g roughly chopped pecan
45g honest oil olive oil
pinch of Maldon salt flakes
chopped rosemary

Rub them together and bake for about 12-14 min.

In the meantime halve two peaches, place them cut side down onto a baking dish and roast them for around 10 minutes depending on the ripeness.

In the meantime, prepare the olive oil vanilla and coconut sugar mixture by wisking them together.
20 g olive oil
15g coconut sugar
1 teaspoon vanilla extract
pinch of salt

When the peaches are done, turn them over and spoon this mixture on top where the stone was before, together with some rosemary twig to give extra flavour. Rosemary, thyme are fantastic with peaches.

While our peaches are enjoying their caramelisation further, we make our cheesy cream.

150g curd cheese or ricotta (in Hungary we have curd cheese aplenty so it’s an obvious partner choice for mascarpone and it’s very delicious)
150g mascarpone
zest of half a lemon
50 g honey
teaspoon of vanilla extract

Whisk these guys together, adjust with salt, I am putting seasalt flakes everywhere but I understand it’s not to everyone’s taste.

And now plating. Extra red peppercorns, fresh herbs, fresh zest are a plus but they definitely lift your plate.
Effortless, quick, satisfying, easy on the eyes 🧿