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YUZU CHEESECAKE WITH PINEAPPLE TEXTURE AND SESAME TUILLE

Food : Appetisers

YUZU CHEESECAKE WITH PINEAPPLE TEXTURE AND SESAME TUILLE

Ingredients

Yuzu Cheese Cake
• 250ml Yuzu Juice
• 4 Eggs
• 180g Sugar
• 300g Butter
• 200g Cream, whipped
• 6g Gelatin Powder
Pineapple Texture
• 12pcs Pineapple, cut into desire shape
• 100g Pineapple Puree
• 2tbsp. Simple Syrup
• Vanilla Pod
Sesame Tuille
• 180g Sesame Seeds
• 125g Sugar
• 125g All-purpose Flour
• 4tsp Unsalted Butter, melted
Candied Lime Peel
• 2 Lime Skins
• 1½ cups Sugar
• 1 cup Water

MethodYuzu Cheese Cake

  • Mix gelatin powder with warm water and allow to cool. Blend sugar and butter together until smooth; add eggs one at a time, blending well after each addition. Add Yuzu juice and gelatin and blend well. Fold in the cream. Let set under refrigeration.
Pineapple Texture
  • Place all ingredients in a vacuum bag, seal it. Let it marinate for at least 2 hours. Drain the pineapple. Set aside until ready to use.
Sesame Tuille
  • Mix all the ingredients in a mixing bowl until it becomes a dough. Use a rolling pin to roll to the desired thickness. Pre-heat oven to 180°C and bake till golden brown. Remove from oven and use a cutter to cut to desired shape.
Candied Lime Peel
  • Using a sharp knife, carefully remove any thick white pith from lime peel. Cut peel into thin 2-inch-long strips.
  • Bring a medium pot filled with water to a boil over high heat. Prepare an ice-water bath. Add lime peel to boiling water and cook for 1 minute.
  • Using a slotted spoon, transfer lime peel to ice water bath to cool. Repeat process.
  • Heat sugar and water in a medium saucepan over medium-high heat until sugar is dissolved.
  • Drain lime peel and add to saucepan; cook, stirring occasionally, for 5 minutes.
  • Using a slotted spoon, transfer lime peel to a wire rack set over parchment paper to drain.
 

Created by : Yam An Nie