YUZU CHEESECAKE WITH PINEAPPLE TEXTURE AND SESAME TUILLE
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Adli Kasi
Yam An Nie
Citrusy Japanese Yuzu Cheesecake served with pineapple texture, sesame tuille and candied lime peel.
- Sub Category Name
Food
Savory
- Recipe Source Name
Dilmah Real High Tea Global Challenge 2015
Ingredients
Yuzu Cheese Cake- 250ml Yuzu Juice
- 4 Eggs
- 180g Sugar
- 300g Butter
- 200g Cream, whipped
- 6g Gelatin Powder
- 12pcs Pineapple, cut into desire shape
- 100g Pineapple Puree
- 2tbsp. Simple Syrup
- Vanilla Pod
- 180g Sesame Seeds
- 125g Sugar
- 125g All-purpose Flour
- 4tsp Unsalted Butter, melted
- 2 Lime Skins
- 1½ cups Sugar
- 1 cup Water
Methods and Directions
Yuzu 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.
- 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.
- 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.
- 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.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 23/11/2024
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