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 CHEESE CAKE WINTER

with CRANBERRIES

 
  . Tuile Froissee . "Chantilly Cream . Orange Sorbet . Cranberry Compote .

  | Spicy Syrup | Drying The Cranberries | Cranberry Compote |
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 SPICY SYRUP
 

SPICY SYRUP

-3 liter Water

- 1 kg 500 Sugar

- 20 gm Cardamom

- 120 gm Cinnamon Sticks

- 3 gm Cloves

- 15 gm Mace

- 20 gm White Peppercorn

- 45 gm Star Anise

- 5 Vanilla Beans (seedless pods)

- Make a syrup with water and sugar

- Add spices and simmer

- Keep refrigerated until needed 
 DRYING THE CRANBERRIES
 

DRYING THE CRANBERRIES

- 5 bags of fresh Cranberries

- 3 cups SPICY SYRUP (strained)

- Toss the cranberries in syrup

- pour the cranberry onto colander hotel pan , over a regular hotel pan t receive dripping syrup

- Dry in 250ºF convection oven for about one hour, stirring occasionally

- Reserve until ready to be added to cranberry syrup .
 CRANBERRY COMPOTE
 

  CRANBERRY COMPOTE

- 2 lb light brown Sugar

- ½ lb Granulated Sugar

- ½ light Corn ,Syrup

- 2 orange zest 2 vanilla beans

- 4 cups SPICY SYRUP

- 5 Bags of Fresh Cranberries

- Make a caramel (no water added) with the sugars and corn syrup

- Add orange zest and Vanilla Beans (cut in halves)

- Add the spicy syrup and the Cranberries .

- let simmer for 20 minutes .

- Strain trough a chinois using a ladle .

- Bring back to a boil , turn off flame  and add the oven dried cranberries and then the Spicy syrup

- Keep refrigerated for when needed .

- The compote has to be served lukewarm (over room temperature)
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