“Separated” Meyer Lemon Ricotta Cheesecake with Chamomile Honey Ice Cream, Strawberry Emulsion, Tarragon Cream, Toasted “Snow” and Meyer Lemon Confit
Submitted by Gerard Clinton, Executive Chef, Aspetuck Valley Country Club, Weston, Conn.
Serves 8
For the Cheesecake:
Amt Ingredient
2.5 ozs. butter
7 ozs. sugar
5 eggs, separated
3/4 cup Meyer lemon juice
1 1/4 cups sheep’s milk (can substitute cow’s milk)
1 3/4 ozs. flour
4 sheets gelatin
Procedure:
• Bloom gelatin in 1/2 cup of Meyer lemon juice.
• Cream together butter and 5 ozs. of sugar. Add yolks slowly. Add remaining lemon and milk. Mix until incorporated.
• Mix in flour.
• Whip egg whites with remaining 2 ozs. of sugar to form medium peaks. Fold into butter mixture.
• Bring gelatin and lemon juice to a simmer; fold into base mixture.
• Pour into buttered and sugared ramekins.
• Bake in covered water bath at 325º F. until set (approx. 20 mins.)
• Place in refrigerator until set.
For the Chamomile Honey Ice Cream: (yields approx. 1 qt.)
Amt Ingredient
1 cup sugar
9 egg yolks
1/2 cup honey
1 cup cream
2 cups half & half
2 bags chamomile tea
1 vanilla bean, split
Procedure:
• Bring cream, honey, half & half, tea and vanilla bean to a simmer. Remove from heat and let steep for 20 minutes.
• Whip egg yolks and sugar until thick. Temper cream mixture into egg mixture slowly. Put back on heat and, while whisking, slowly bring the temperature to 175º F.
• Strain and cool using an ice water bath.
• Place into containers and freeze. Spin before plating.
For the Tarragon Cream:
Amt Ingredient
1 cup cream
1/4 cup sugar
1 bunch tarragon
Procedure:
• Blanch tarragon in boiling salted water for five seconds. Chill in ice water. Puree tarragon.
• Place cream, sugar and tarragon in a mixer and whip to medium peaks. Pass cream through a fine tamis or other fine sieve.
For the Coconut Snow:
Amt Ingredient
1 oz. maltodextrin
2 ozs. coconut oil
1/2 oz. 10X sugar
1/2 oz. toasted coconut flakes (for garnish)
Procedure:
• Place all ingredients, except for toasted coconut flakes, into food processor. Pulse until snow-like mixture forms.
• Garnish with toasted coconut flakes.
For the Strawberry Emulsion:
Amt Ingredient
1 cup strawberry puree
1/2 tsp. agar-agar
2 tbsp. 10X sugar
1 tbsp. crème fraiche
Procedure:
• Heat strawberry puree with agar-agar. Bring to a simmer while constantly stirring. Cool and let set.
• Puree and fold into crème fraiche.
For the Meyer Lemon Confit:
Amt Ingredient
1 rind of Meyer lemon
2 cups sugar + additional to coat rind strips
water
Procedure:
• Cut the Meyer lemon rind into thick strips. Blanch the strips in boiling water four times.
• Place the rinds in a saucepot, add sugar and cover with water. Simmer for approximately two hours.
• Let cool in liquid. Once cool, remove and let drain on wire rack.
• Roll in granulated sugar.
To plate:
• Put strawberry emulsion on plate and top with the lemon ricotta cake.
• Place all other components, except for the ice cream, around the cake.
• Place a quenelle of ice cream on top of the cake.
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