Fried Brioche, white chocolate, vanilla & lavender cheesecake, raspberries, lemon sable

Method

For the vanilla and lavender cheesecake, put the vanilla seeds and the unwhipped cream in a saucepan over low heat and bring to simmer. Remove the pan from the heat. Soak the gelatine in iced water for 2 minutes, then squeeze out any excess water. Add the gelatine to the warm cream and vanilla mixture. Add the white chocolate and stir until combined. Set aside to cool. In an electric stand mixer, whip the cream cheese and sugar until soft, then slowly add the cream and vanilla mixture until incorporated. Fold in the lavender essence, followed by the whipped egg white and then the whipped cream. Pour the mixture into four plastic dariole moulds and then chill until set. For the lemon sable, in an electric stand mixer, cream the butter and sugar until light and pale. Slowly add the egg yolks, one at a time, then the vanilla extract, lemon zest and juice. Once mixed, slowly fold in the flour and salt. Divide the sable dough into two. Roll out each half between two sheets of very lightly floured silicone paper, using as little flour as possible, until the dough is about 3-4 mm thick. Remove the top piece of silicone paper and rest the dough in the refrigerator for 20 minutes. Preheat the oven to 160°C. Place the sable dough on a baking tray and cook in the oven for 12-15 minutes, or until golden. For the raspberry coulis, put the sugar and water in a saucepan over low heat and stir gently until the sugar has dissolved. Add the raspberries to the pan and cook for about 5 minutes, or until they start to break down. Remove the pan from the heat and add the kirsch. Using a hand-held blender, process the mixture, then pass it through a fine sieve to remove any raspberry seeds. Transfer to the refrigerator to chill. To build the plate, top the fried brioche with an unmoulded cheesecake, then add some coulis and raspberries. Crumble the sable over the top.