Oct/Nov 2015 Feb/Mar 2015 - Page 21

inthekitchen Interstellar Cheesecake This combination of contrasting textures offers a playful, palate pleasing end to a meal. INGREDIENTS: Ricotta Cheesecake 8 oz ricotta ¼ cup sour cream ¼ heavy cream 1 egg 1/3 cup sugar 1 Tbsp flour 2 Tbsp glucose (or white corn syrup) Wafer 2 egg whites 1/2 cup sugar 1/2 cup cranberry jam Vueve Clicquot Gelee 2 cups champagne 5 sheets of gelatin Sponge Toffee See ciaowinnipeg.com for recipe. Garnish 8 brazil nuts, toasted 2 Tbsp of simple syrup 1 1/2 Tbsp of dried herbs (parsley, rosemary, thyme) METHOD: Cheesecake 1. Blend the egg in a blender for one minute. 2. Add sugar, and blend for another minute. 3. Add remaining cheesecake ingredients and blend another minute. 4. Pour into a sealable bag and seal. 5. Bring a pot of water to 77˚C. Place cheesecake bag into the pot and cook for 2 hours. 7. Remove bag from water, and chill in refrigerator. Wafer 1. Preheat oven to 200˚F. 2. Beat egg whites until soft peaks form. Gradually add sugar, beating until a stiff, shiny meringue is formed. 2. Fold in cranberry jam until fully combined. 3. Spread meringue in an even layer onto a baking sheet lined with a silicone baking mat or parchment paper. 4. Bake for 45 minutes or until firm. Veuve Clicquot Gelee 1. Heat ½ cup of the champagne to a simmer. 2. Bloom gelatin sheets in cold water, enough to cover. Remove gelatin sheets, and whisk into hot champagne. 3. Pour hot mixture into remaining wine and let cool (this preserves the alcohol content). 4. Refrigerate until needed. Garnish 1. Cut brazil nuts in half and toast in a toaster oven at 350˚F until browned. 2. Pulverize herbs in a small blender until they are a powder. 3. Coat nuts in a touch of simple syrup and roll in the herbs to coat. ASSEMBLY Chop gelee into chunks and set on plate. Place desired amount of cheesecake on top. Top with other components. Yield 4 servings. ciao! / feb/mar / two thousand fifteen 19