- Components Of Recipe
-
Yuzu Sorbet
-
White Chocolate Coconut Snow
-
Spiced Cookie Crust
-
Basil Jam
-
Crispy Meringue
-
Key Lime Cheesecake
-
Candied Grapefruit
-
Method of Assembly
Yuzu Sorbet
475g (16.8oz) | |
2525g (89.1oz) | |
1200g (42.3oz) | |
150g (5.3oz) | |
Method of Preparation
- Combine all ingredients in a large bucket.
- Mix well for 2-3 minutes using a whisk.
- Allow the mix to sit for 15-20 minutes.
- Pour the mixture into a batch freezer and process according to the manufacturer’s instructions.
White Chocolate Coconut Snow
80g (2.8oz) | |
20g (0.7oz) | |
100g (3.5oz) | |
28g (1.0oz) | |
Method of Preparation
- Combine all ingredients in a food processor.
- Process the mixture and occasionally scrape down the sides of the rubber spatula until crumbly. Set aside until ready to assemble.
Spiced Cookie Crust
340g (12.0oz) | |
340g (12.0oz) | |
50g (1.8oz) | |
280g (9.9oz) | |
224g (7.9oz) | |
84g (3.0oz) | |
5g (0.2oz) | |
10g (0.4oz) | |
11g (0.4oz) | |
280g (9.9oz) | |
280g (9.9oz) | |
392g (13.8oz) | |
500g (17.6oz) | |
80g (2.8oz) | |
Method of Preparation
- Preheat an oven to 177°C/350°F.
- Cream together the butter, , speculoos cookie butter, light brown sugar, sugar, honey, salt and in a mixer fitted with a paddle attachment.
- In a separate bowl, combine together all of the dry ingredients.
- Add the dry ingredients into the creamed butter mixture and mix until a stiff dough is reached.
- Crumble the mixture on a sheet tray and bake until golden brown and firm.
- Once the cookie crust is cool, place in a food processor and process into crumbs.
- Pour the melted butter into the crumbled spiced cookie and press evenly into a Silpat lined metal frame.
- Chill until ready to use.
Basil Jam
1 bunch (0.0oz) | |
224g (7.9oz) | |
3g (0.1oz) | |
Method of Preparation
- In a medium saucepan, bring water to a boil.
- Place the basil leaves into the boiling water for approximately one minute and immediately remove from the hot water and plunge into an ice bath.
- Once completely chilled, drain the basil leaves and transfer to a blender with the simple syrup and xanthan gum.
- Process on high speed until thick.
- Place into small squeeze bottle and reserve under refrigeration.
Crispy Meringue
100g (3.5oz) | |
250g (8.8oz) | |
350g (12.3oz) | |
Method of Preparation
- In a mixer with a whip attachment, combine all of the ingredients.
- Whip on high speed until the mixture becomes very soft and somewhat fluid.
- Spread the meringue onto a Silpat® lined sheet tray in a thin layer.
- Place into an oven set at 93.3°C/200°F.
- Dry in the low oven until fully dried and crisp.
- Break into organically shaped shards and reserve in an air-tight container with desiccant.
Key Lime Cheesecake
546g (19.3oz) | |
1 each (1 each) | |
50g (1.8oz) | |
20g (0.7oz) | |
546g (19.3oz) | |
546g (19.3oz) | |
500g (17.6oz) | |
200g (7.1oz) | |
Method of Preparation
- In a small saucepan, bring the key lime juice and lime zest to a boil.
- In a small bowl, whisk together the , , sugar and eggs.
- Pour in the hot key lime juice to temper the mixture and return the pan back to the burner and bring to a boil while whisking constantly until thickened.
- Transfer the mixture to a blender and process on low speed until smooth.
- Add in the butter and cream cheese, mix until smooth.
- Pour into the prepared Spiced Cookie Crust and refrigerate until set.
Candied Grapefruit
as needed | |
2 each (0.1oz) | |
400g (14.1oz) | |
400g (14.1oz) | |
50g (1.8oz) | |
Method of Preparation
- With a paring knife, make 6 slits from top to bottom of the grapefruit, cutting through the peel and pith leaving ¼ inch attached to the peel.
- Cut the peel with the pith into small diced pieces.
- Place the pieces into a medium pot with water to cover and bring to a boil.
- Once at a boil, take off the heat and strain through a chinois.
- Repeat this process two more times starting with cold water each time.
- Once the process has been completed, place the blanched grapefruit peels into a pot with the sugar, water #2 and Campari®. Bring to a boil, cover with parchment paper and reduce to low with a gentle simmer.
- Cook the peels until they are translucent. Let the peels cool in the syrup completely for approximately 1 hour.
- Reserve in a container under refrigeration.
Method of Preparation
- Cut a small rectangle of the Key Lime Cheesecake.
- Squeeze a few small dots of the Basil Jam on the plate.
- Spoon a small mound of the White Chocolate Coconut Snow onto the Key Lime Cheesecake.
- Garnish the plate with assorted citrus supremes (grapefruit, orange, blood orange) and the candied grapefruit.
- Place a few small pieces of the Yogurt Meringue onto the Key Lime Cheesecake.
- Place a small scoop of the Yuzu Sorbet on the plate.
- Garnish the plate with assorted flowers and flowering herbs from The Chef’s Garden.
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