What does a Cheddarlova taste like?
07 April 2017
“Mouthwatering….it’s cheesy, it’s creamy, it’s caramelly….delicious!”, some of the words used to describe the Cheddarlova!
The Cheddarlova is cognitive twist on a Kiwi Classic created by artificial intelligence – in collaboration with IBM New Zealand and our professional chef - Keith McDonald.
Just a small taste of what the future of food could look like. See what these taste testers thought of Fonterra and Chef Watson’s new flavour combination!
Keen to try it out? Here's the recipe below:
Makes 12-14 portions
- 6 egg whites
- 1 teaspoon cornflour
- ½ teaspoon cream of tartar
- 1 ½ cups light brown sugar (for meringue)
- 1 teaspoon chilli powder
- 2 mangoes
- 2 tablespoons lemon juice
- 3 cups shredded coconut
- 4 tablespoons golden raisins
- 1 cup fresh pomegranate kernels
- 1 ½ cups light brown sugar (for fruit mix)
- 400g Kapiti Tuteremoana cheddar, grated
- 375ml Anchor whipping cream
- 4 fresh mint sprigs
- Preheat oven to 120 degrees celsius.
- Beat egg whites with cornflour and cream of tartar and slowly add sugar, ensuring it is fully combined.
- Make an 8 inch pavlova or place in piping bag and create mini individual portion pavlovas.
- Sprinkle with chilli powder.
- Bake mix for 2 ½ hours (8-inch) or 1 ½ hours for mini nests.
- Allow to cool in the oven.
- Chop mango into small dice, mix mango, lemon juice, coconut, raisins and pomegranate with sugar and let stand for 40 minutes.
- Grate cheddar and mix cream until soft peak, fold in grated cheese.
- Place cheese mix on top of cold meringue base, top with fruit mix, sprinkle with remaining chilli powder and decorate with mint sprigs.
- To serve mini pavlovas, finely chop mint leaf and sprinkle a small amount on each serve.