To mark the occasion, Theo has created a five-course tasting menu to be served from 1 to 23 December. ‘The Best of Theo Randall’ will showcase some of his most popular recipes.
During the last five years Theo has honed his produce-driven approach to cooking, in renowned kitchens such as the River Café and California’s Chez Panisse. This skill has brought his restaurant numerous awards since its launch in 2006; accolades include Best Italian Restaurant at the London Restaurant Awards.
We have joined in on the celebrations, with one of Theo’s favourite desserts: The Ricotta Cheesecake.
Ingredients: Serves 8
3tbsp sweet marsala
450g sheep’s ricotta
100g caster sugar 1tbsp plain flour
3 eggs (separated)
60ml double cream
60ml crème fraiche
1 vanilla pod
¼ tsp salt
100g unsalted butter
1 egg yolk
150g plain flour
50g icing sugar
Soak the raisins in the marsala. Add the caster sugar and flour to the ricotta and beat until smooth. Add the egg yolks, creams, marsala, raisins and vanilla pod. Beat the whites with salt. Fold in the ricotta mixture and pour into a spring form tin with the cooked sweet pastry on the base. Bake for about 50 minutes at 160˚C.
Blend all ingredients for the sweet pastry together until a dough is formed and chill for 30 minutes. Roll out and cut to the size of the spring form dish. Bake for 20 minutes. Cool down, and then add ricotta mix.