Cheesecake with grapefruit and black sesame
0.75 h
4 raciones
Difficulty:
Alta
Ingredients
PANDAN LIQUID CHEESECAKE
8 oz Cream Cheese
5 oz Sugar
1 tbsp Cornstarch
½ tsp Sea Salt 1 oz Milk
1 ea Egg
2 tsp Pandan Paste
BLACK SESAME NOUGATINE
17g Milk
50g Sugar
17g Light Corn Syrup
42g Butter
7g Bread or All Purpose Flour
50g Black Sesame Seeds
WHITE CHOCOLATE POWDER
60g White Chocolate
40g Tapioca Maltodextrin.
Pandan Liquid Cheesecake
Paddle cream cheese and sugar on low speed until smooth, scraping the bowl frequently
Combine cornstarch and salt
Whisk in the milk, then the pandan paste and egg
Add the egg mixture slowly to the cream cheese keeping mix smooth and free of any lumps, scraping often
Pour batter into 8” pan that has been lined with film wrap
Bake 300F convection oven about 12-15 minutes just until the edges are firm and center is loosely set
Cool and reserve in the cooler
Beat until smooth and creamy or puree on low
Grapefruit Supremes
Completely cut the skin and rind off the grapefruit
Cut between the membranes, removing each segment
Remove any seeds
Reserve
Black Sesame Nougatine
Cook milk, sugar, corn syrup and butter to a boil for about 30 seconds
Combine flour and sesame seeds
Mix in the flour and sesame seeds off the heat
Roll between 2 pieces of parchment paper as thin as the sesame seeds
Freeze
Remove top piece of paper
Bake 325F convection until bubbly all over
Cut into desired shapes as soon as possible
Cool completely
Store in airtight container
White Chocolate Powder
Melt the white chocolate until fluid but not warm
Stir in the tapioca maltodextrin until a crumble forms
Break up any large pieces and allow to set
Store in an airtight container
