Dilmah Seven Star Tea

YUZU CHEESECAKE WITH PINEAPPLE TEXTURE AND SESAME TUILLE

Food : Appetisers

YUZU CHEESECAKE WITH PINEAPPLE TEXTURE AND SESAME TUILLE

IngredientsYuzu 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