COLD BLUEBERRY QUARK CHEESECAKE
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Wilai Tangpraser
Reinolf Moessl
A tropical retreat by the magnificent River of Kings, Shangri-La Hotel Bangkok is as relaxing and unwinding as gliding down the Chao Phraya River. This gorgeous hotel boasts the Salathip Restaurant, where you settle into a traditional Thai teak pavilion and watch graceful Thai dancers perform while enjoying cuisine prepared with fragrant spices. Represented by Reinolf Moessl & Wilai Tangprasertsuk.
- Sub Category Name
Food
Sweets
- Recipe Source Name
Real High Tea 2014/15 Volume 1
Teas Used
Ingredients
Quark Cheesecake- 90g pasteurized egg white
- 90g sugar
- 250g quark cheese
- 7g gelatin
- 250ml whipped cream
- 100g blueberry purée
- 30g sugar
- 6g corn starch
- 40g frozen blueberries
- 110g butter
- 110g icing sugar
- 90g whole egg
- 10g egg yolk
- 110g ground almond
- 60g cake sponge
- 40g flour
- 80ml water
- 120g glucose
- 120g sugar
- 80ml condensed milk
- 8g gelatin
- 130g white chocolate
- Red food colouring, a drop
- 160ml water
- 150g sugar
- 15g gelatin
Methods and Directions
Quark Cheesecake- Bring the quark cheese to room temperature and then add the gelatin (bloomed and melted)
- Whip the egg white and sugar until stiff, folding in the meringue and the whipped cream into the quark cheese.
- Place into a small dome mould and move onto preparing the blueberry filling.
- Boil the blueberry purée with the sugar.
- Mix the corn starch with some water and add to the cooking blueberry purée.
- Cook for one to two minutes more.
- Add in the frozen blueberries and allow to cool down.
- Place the filling into a piping bag and pipe in the quark cheesecake mixture while it is still soft.
- Whip the butter with the icing sugar until it increases in volume.
- Then slowly add the whole eggs first followed by the yolks.
- Mix together ground almond, flour and cake sponge and fold into the butter mixture.
- Pour into a lined baking tray and bake in a preheated oven at 180°C for 25 minutes.
- Boil the water, glucose and sugar.
- Then add the condensed milk and the gelatin (bloomed and melted).
- Pour the mixture over the chopped white chocolate and food colour.
- Wait until the glaze has cooled to 31°C and then pour over the cheesecake
- Boil the water with the sugar and add the bloomed gelatin.
- Whisk in a mixer until it looks like a meringue.
- Pipe long strips onto a silicon mat and dust with corn starch.
- After 2 hours cut into 5cm long pieces and make knots.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 26/12/2024
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