Crème Brûlée With Kapiti Kikorangi, Figs and Port Wine Caramel

Ingredients
1 cup (250 ml) Port wine
3/4 cup (180 ml) granulated sugar
4 fresh figs, sliced
1/2 cup (125 ml) Kapiti Kikorangi (creamy blue cheese), crumbled
2 cups (500 ml) 35% cream
5 large egg yolks
1/4 cup (60 ml) sugar

Preparation
Preheat oven to 250° F (120° C). In a saucepan, pour the Port wine and 1/2 cup (125 ml) of the granulated sugar. Let simmer 15 to 20 minutes until the consistency becomes syrupy and forms a caramel. Add figs, coating them with the Port wine caramel, and continue cooking for 2 minutes.

In another saucepan, heat the cheese with the cream, until melted and completely mixed, without bringing to a boil (approximately 5 minutes). Strain to ensure the mixture is completely smooth, and set aside in a bowl.

In a bowl, whisk the egg yolks with the remainder of the granulated sugar. Set aside.

Using the whisk, gradually add the warm cream and cheese mixture to the egg yolk mixture.

Place 8 1/2-cup (125 ml) ramekins in a shallow baking dish. Pour enough boiling water in the dish to reach halfway up the sides of the ramekins, for an effect similar to that of a double boiler. Divide the fig and Port wine caramel mixture between the ramekins. Pour the cream and cheese mixture on top of the fig mixture.

Bake for approximately 40 minutes or until the edges are set and the centres are still slightly soft. Remove the ramekins from the water dish and place them on a rack to cool. Cover and refrigerate for at least 2 hours or until cold.

Sprinkle each crème brûlée with a thin layer of sugar. Broil with a chefs torch or in a preheated oven, as close as possible to the heat source, until the sugar melts and forms a golden crust. Serve immediately.

Double melon mousse cakes

Beautiful refreshing dessert with a delicate taste and melon aroma. 

For 4-5 desserts depending on the diameter of the mold rings.

For the bases:
120 gr. Anzac biscuits (any oatmeal cookies)
30 gr. butter
1 tablespoon milk

For the mousse:
70 g Water-melon pulp
70 gr. melon pulp (I used rock melon)
6 gr. gelatin
150 gr. cream cheese at room temperature
100 ml. double cream
4 tbsp sugar
2 egg whites

Additional:
12-15 watermelon and melon balls and mint for decoration

1. Put biscuits in a plastic bag and crush with rolling pin (or in a blender). Melt the butter with a spoon of milk and mix with cookie crumbs to obtain a homogeneous mass. Put the mold rings on parchment paper. Divide the mixture evenly among the prepared rings and pat with the back of a spoon. Refrigerate until needed.

2. Soak gelatin in cold water. Put the melon pulp and 1 Tbsp of sugar in a blender and grind well. Repeat with the watermelon pulp. Heat each part of the pulp in the microwave or on the stove almost to a boil. Divide gelatin on two parts and mix one part with  the watermelon mixture and other part with the melon mixture.  Stir well until completely dissolved.

3. Beat the cream cheese lightly, divide into the 2 parts and add to each of the masses. Beat egg whites with 1 tablespoon of sugar to soft peaks. Set aside. Then whip the cream with the remaining spoonful of sugar. Carefully, but quickly mix 1 part of whipped egg whites with Water-melon mass, repeat with the melon mass. Then mix 1 part of whipped cream with Water-melon mass, repeat with the melon mass.

4. Fill the mold rings with melon mouse. Carefully put the watermelon mousse on top of the melon mousse. Put them in the refrigerator for at least 3 hours.

5. Serve with melon balls and mint leaves.

Enjoy!