| ▲ |
| Shortbread |
8 c. A.P Flour
2 t. Salt
1 ½ tbs. Vanilla Extract
3
c. 10 X
2 lb. Cold Butter |
| Sift dry into bowl and mix with paddle. Dice butter, keep cold and add
to dry. Mix until incorporated. |
| ▲ |
| Sour Cream Cheese Cake |
896 gr. cream cheese
2 c. sugar
1 tsp. Vanilla extract
1120 gr. Crème fraiche
4 eggs
2 yolks
62 ml. milk |
| Paddle cream cheese, sugar and vanilla extract until smooth on low scraping
constantly. Add eggs, yolks and milk. Add crème fraiche last. Do not aerate at all. |
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| Crust |
1 ½ quart ground shortbread crumbs
¼ c. sugar
128
ml. melted butter
Put in robocoupe put shortbread, add sugar then add butter. |
To Assemble
Scoop 2 tbs. of crust into metal rings (about¼”). Lightly toast
in 150°C oven. Remove and cool. Scoop cheesecake appareil into molds ¼” from top. Bake at 130°C
for 5 minutes, turn then for 6 minutes more. Reserve in refrigerator. Use blow torch to warm mold then remove ring. |
| ▲ |
| Guava and papaya sorbet. |
500g Papaya
macerating syrup.
500g Guava puree
500g Condensed milk |
| Blend altogether and churn |
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| Papaya compote |
5no Papaya
1tsp ginger
200g Sugar
1tsp Clovers
200g Water
1tsp Nutmeg
2no Cinnamon sticks
|
All ingredients
into a pot and cook until fruit are tender and candled. When cool take all large pieces of spice ie cloves and cinnamon |
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