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Mango Cheesecake

Ingredients
100 gm Chilled salted butter
175 gm Digestive biscuits
175 gm Castor sugar
850 gm Full cream yoghurt
400 gm Cottage cheese
400 gm Mango pulp
1 tsp Vanilla extract
20 ml Water
15 gm Fruit gelatin

Method

Place the yoghurt in a muslin cloth to drain off excess moisture. Tie the cloth in the fridge itself. To make the crust, place the biscuits in a sealed plastic bag and roll over until it becomes a powder. Once ready, mix the powder with the butter in a large bowl until well mixed. Remove the mixture and press it evenly into the base of an 8-inch deep round pan, which is bottom removable, and chill for 30 minutes. Soak the fruit gelatin in chilled water for later use, until it becomes soft. Heat the mango pulp in a double boiler; do not allow boiling or overheating. Process the cottage cheese and the hung curd in a blender until it becomes smooth. Transfer it to a mixing bowl. Mix the warm mango pulp with the fruit gelatin while stirring. Gradually add the mixture of the yoghurt and cheese, then stir in the sugar and vanilla extract and beat well with a wire whisk until well-blended. Pour the mixture over the set crust and chill for 4-5 hours.

-- Recipe: Chef Sandeep Kadam, Flags 

White chocolate and Hazelnut Torte

Ingredients
300 gm Whipped cream
300 gm White chocolate (morde)
100 gm Hazelnut paste
100 gm French biscuit
150 gm Dark chocolate (morde)
40 gm Coco powder

Method
Take a mixing bowl, add white chocolate ganache, hazelnut paste and whipped cream. Take a cake board and place the 8-inch ring mould on it. For layering, make a mixture of melted dark chocolate and french biscuit. Put the mixture down into the ring mould. Then add the mousse. Repeat the same thing again once. Keep it in the refrigerator for 2 hours to set. Then cut into triangular sizes. It is ready to serve. For plating, take an oval platter, put the caramel sauce on the plate, then place the torte, sprinkle some coco powder and chopped hazelnut on top of it. For garnish, put one dark chocolate curl and a sprig of mint

- Recipe: Chef Jamsheed Bhot, brand chef, Western cuisine, Mezzuna  

Ingredients
For the Cream Cheese mix
600 gm Cream cheese
750 gm Fresh cream
4 Eggs
325 gm sugar
200 gm Corn flour
10 ml Vanilla essence
Zest of two lemons

For the Oreo Cookie Base
10 pieces Oreo cookies
150 gm Butter

For the Green Tomato Compote
150 gm Green tomatoes
50 gm Sugar
1 piece Cinnamon stick
3 gm Gelatin
Juice of half a lemon (optional)

For the Basil Caviar

1 cup Water
1/2 cup Sugar
1 cup Sweet Thai basil
2 gm Sodium alginate
For the Calcium lactate bath
2 cups Bottled water
3 grams Calcium lactate

Method
Making basil syrup: Prepare a sugar syrup with 1 cup water and 1/2 cup sugar. When it starts to simmer, take off heat and add sweet basil. Stir. Pour syrup into blender and puree until smooth. Strain into bowl and add sodium alginate. Whisk for 1 minute, until thick. Making calcium lactate bath: In a bowl, add water and calcium lactate. Whisk. Making caviar: Suck basil syrup into syringe and squeeze small balls into calcium bath. Let them soak for no more than 1 minute. Scoop out using slotted spoon and rinse in bowl of water.

Making the Cheese Cake: Crush the cookies with a rolling pin and mix with the softened butter. Line a 1 lb cake ring with aluminum foil and tightly arrange the crumbled cookies at the bottom of the prepared ring. Bake at 180°C for 5 minutes. Meanwhile, cream together the cream cheese and sugar till light and fluffy. Slowly add the eggs and mix. Fold in the fresh cream.

Sprinkle over the corn flour and lemon zest and mix gently. Bake on a double boiler at 160°C for 45 minutes. Allow cooling at room temperature for 1 hour. Now, roughly chop the green tomatoes and stew with sugar and cinnamon stick over a gentle heat for about 20 minutes. Cool and strain the juice of the tomatoes. As the acidity of the tomatoes may vary, you may need to add a little lemon juice to pep up the tartness. Bloom the gelatin and add to the cooled green tomato coulis. Pour this atop the cooled cheesecake and then chill it in the refrigerator for a few hours. To portion out the cheesecake, use a stretched piece of thin thread / string instead of the knife.

-- Recipe: Chef Japvir Vohra, DoubleTree, Hilton 

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