Elevate Cheesecake with Balsamic Glaze and Spun Sugar

Chef Rory Macdonald tops his mini cheesecakes with a glaze combining cherry puree and balsamic. The flavors marry beautifully and he adds a touch of creativity and ingenuity with his slinky-like spun sugar. Using a tube attachment on an electric screwdriver, he spins a balsamic-isomalt mixture into thin, golden cylinders to delicately top each cake.

Watch the video for Chef Rory's sweet technique and get two recipes below.

Recipe

Cherry and Balsamic Glaze

Ingredients

• 12 sheeted gelatin
• 400 grams Morello cherry puree
• 100 grams Balsamic Vinegar of modena
• 120 grams sugar (1)
• 50 grams glucose
• 200 grams sugar (2)
• 8 grams pectin
• 6 grams citric acid
• 10 grams water

Directions

1. Boil puree, glucose and 120 grams sugar (1).
2. Whisk pectin and 200 grams sugar (2) together.
3. Slowly whisk in pectin and sugar mix so there are no lumps. Whisk for 1 minute.
4. Add citric acid and water.
5. Add bloomed gelatin sheets followed by balsamic, whisk until combined.
6. Cool slightly to 40 C and glaze.

Spun Sugar

Ingredients

• 200 grams isomalt
• 80 grams Balsamic Vinegar of Modena

Directions

1. Place the isomalt in a small saucepan and begin to melt (without water) over low heat. Avoid stirring if possible.
2. The isomalt will turn to liquid and begin to bubble, gradually bring up to 135 C.
3. Add the balsamic (beware it will bubble and react when added), stir with a heatproof spatula and continue to cook for 1 minute.
4. Do not overcook at this stage as the vinegar will burn and leave a bad aftertaste.
5. Remove from heat and allow to cool until the isomalt/vinegar mix has started to set.
6. Using a teaspoon, gradually drop this over the moving screwdriver to create the thin spiral. Allow to cool for around a minute before removing from the attachment.
7. Use immediately or store in an airtight container with silica gel to remove any moisture.

Learn more about Balsamic Vinegar of Modena and ICE's Pastry & Baking Arts program.