INGREDIENTS
Almond crust
100 grams flour
100 grams ground almonds
50 grams lemon oil
50 grams icing sugar
Yoghurt cheesecake
1 lime zest
1 vanilla bean
50 grams simple syrup
100 grams buffalo yoghurt
200 grams cream cheese
25 grams icing sugar
Coconut meringue
85 grams egg whites
0.5 grams salt
100 grams icing sugar
70 grams sugar
20 grams coconut
milk powder
To finish
1 punnet strawberries, finely diced
2 kiwi fruit, finely diced
METHOD
Almond Crust
1. Pre heat oven on fan plus 180°C. Line a baking tray with baking paper. Mix the flour and almonds together and bake in oven for 10 minutes.
2. Remove from oven and let cool. Once cool mix through the icing sugar and lemon oil and put to one side.
Yoghurt Cheesecake
1. Place all ingredients into a food processor and blend until smooth. Place to once side.
Coconut Meringue
1. Beat the egg whites with an electric mixer on high until firm peaks begin to form, approximately 2 minutes; gradually add both the sugars and salt, beating well after each addition. Continue to mix on high until the meringue is firm and glossy, approximately 5 minutes.
2. Finally mix through coconut and milk powder. Transfer meringue into a piping bag.
To Serve
1. Start with the yoghurt mix on the bottom, surround it with diced fruit and cover with almond crust. Pipe the meringue into 3cm cones over the top and brulée.
APPLIANCE / FUNCTION
Nick Honeyman
Born and raised in South Africa, Nick left at 18 to pursue a dream of becoming a world class chef with what he describes as "a burning passion for cooking".
In 2012 Nick opened The Commons Restaurant (Metro awards - Top 50, shortlist best new restaurant & runner up best chef, Cuisine awards NZ top 50 restaurants) followed by Everybody's Izakaya, a modern Japanese Izakaya style restaurant. Then to become the Executive Chef of the 5 star luxury hotel the Sofitel.
Nick now splits his time between his two restaurants, Paris Butter in Auckland and his seasonal restaurant Le Petit Léon in the south of France.
