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CHEESE CAKE AUTOMN

 SOUR CHERRIES FIGS IN PORT

  WINTER

  SPRING

  SUMMER

  AUTOMN

 | Graham_crackers | Sableuse | The Mix| Sesame_brittle | FIGS | Sorbet_Concorde|

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 THE CRUST

GRAHAM CRACKERS

  • 24 oz Butter

  • 10 oz Brown Sugar

  • 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

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_

 SESAME SEED BRITTLE

- 500 gm Heavy cream

- 300 gm Butter

- 500 gm Sugar

- 8 tbsp Honey

  --------------------

- 200 gm Flour

- 400 gm Sesame Seeds

- 200 gm Candied Ginger Brunoise

Cook cream, butter and honey untilblond caramel

- Add flour, seasame seeds and gnger while still on fire for 3 to 4 min.

Spred only parchment thinly.

Cook at 300 until lightly brown.

Cut into 2'X6' whilst warm.

 FIGS IN PORT             Concorde Grapes Sorbet

FIGS IN PORT

- 15 to 20 Figs Black Mission, tailed and scored,or as much as needed to be entirely cover  in  cooking liquid

- 1/2 cup Chinese Honey

- 2 cinnamon Sticks

- 4 star Anise

- 1 bottle of Red Port (750 ml)

- Roast Figs with spices and honey

- Add port and cover

- Bring to the boil and cover

- Remove from stove and let cool and infused

- Drain the Figs, delicately, and reduce cooking liquid until syrupy .
 SORBET

- 2 liter Fresh Concorde grapes Juice

+ 1 liter Sorbet Syrup

  • 2 kg 700 Sugar

  • 2 liter Water

  • 300 gm Light Corn Syrup

  • 20 gm Agar Powder

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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