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 CHEESE CAKE AUTOMN
 SOUR CHERRIES FIGS IN PORT

  WINTER

  SPRING

  SUMMER

  AUTOMN


 | Graham Crackers | Sableuse | Northside Mix | Cherry Compote & Sorbet |

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THE CRUST

 

GRAHAM CRACKERS

  • 24 oz Butter

  • 10 oz Brown Suagr

  • 8 oz Sugar

  • 4 tbsp Honey

_______________

  • 14 oz Flour

  • 10 oz Cake Flour

  • 10 oz Wheat Flour

  • 1 tsp Salt

  • 2 tsp Baking Soda

  • 2 tsp Cinnamon

Cream butter, sugars and honey

Add dries

Roll out between parchment and bake at 350.

Cool and grind in robot coupe.

For the crust:

1 ½ cup Crumbs – ¼ melted butter


 SABLEUSE or RICH POUNCAKE  

 

  • 17 yolks

  • 1 whole egg

  • 500 gm sugar

  • 500 butter _melted

  • 175 gm corn starch

  • 175 gm all purpose flour

SABLEUSE

In mixing bowl, mix together eggs and sugar in second speed until fluffy.

Add the liquid butter.

Finally add the flours sifted together.

Don’t over turn and finish by hand using a rubber spatula.

Pour the mix onto a half sheet, previously linen with parchment paper.

Bake at 300 F for about 30 minutes.

Allow to cool completely and refrigerate.

Crumble this cake and garnish the bottom of a cake ring by firmly pushing down.

Make sure there is enough cake, especially around the ring that will prevent the cheese cake mix from leaking away from then mold.


 THE MIX
 

NORTHSIDE”

  • 6 lbs cream cheese

  • 4 cans (small) condensed milk

(4 x 400 gms)

  • 1 kg sour cream

  • 12 eggs

  • 1 pint heavy cream 

In mixing bowl, using the paddle, combine cream cheese, condensed milk and sour cream until smooth and homogenized.

Then add the egg and let turn slowly until homogenized.

Finally add the cream by just incorporating it to the mix __don’t over whip_


 SAVED SUMMER CHERRIES  Griottes Sorbet

 

 CHERRY COMPOTE

  • 640 gm Frozen Cherries

  • 340 gm sugar

  • ¼ cup light corn syrup

  • 200 gm frozen cherry puree

  • 1 vanilla bean

  • 25 gm corn starch

  • 100 gm Amaretto Brandy

(more or less

- Make a caramel with corn syrup and sugar.

- When the caramel reaches light golden color, add the vanilla bean, the cherry puree and let reduce almost half .

- Thicken the sauce with the solution corn starch /Amaretto Brandy.

- Add the defrosted cherries, bring back to the boil.

- If the compote needs more Amaretto flavor, add some of it and bring back to the boil.

- Dispense in quart container, when still hot and seal with a piece of plastic wrap and then the lid.

- Keep refrigerated for storage.

- The compote will be served lukewarm with the cheese cake


 SORBET 

1 kg Cherry Frozen puree

Sorbet Syrup (tbd)

  1. - 2 kg 700 sugar

  2. - 2 liter water

  3. - 300 gm light corn syrup

  4. - 6 gm stabilizer

SORBET

Add some sorbet syrup to the Cherry puree (defrost)

Do it gradually to determine how much exactly is needed . this would really help for the next time.

Then spin in ice cream maker

or simply freeze this mixture in the container fit to be adapted to “PacoJet”


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