CARDAMOM CHEESE CAKE

Methods and Directions

• Warm the double cream gently with the crushed cardamom. Let it infuse for 1 hour, then cool down. Set aside.
• Whisk the egg yolks with 80g sugar and the cream cheese.
• Melt the gelatin leaves with a touch of double cream, then add it to the egg yolk mix. Keep it at room temperature.
• Whisk the egg whites with the sugar.
• Whip the infused cream gently.
• Bring the 3 parts all together using spatula.
• Set in the fridge. Cut out with a knife or cutter.

• Melt the chocolate with the butter, stir well.
• Set the mix in an ISI espuma gun.
• Pipe it out in terrine loaf, then place it in a vacuum machine. Turn it on, when the mix foams up, turn the machine off straight away.
• Wait until the foaming chocolate sets. It can take 5 hours.
• Turn the machine back on, and remove the bros. Brake it or cut it.
• Store in the freezer.

• Mix ingredients together.
• Lay out on oven tray.
• Bake for 10 minutes at 180C.
• Crumb the mix with a fork. Allow to cool.

• Bring the sugar, glucose, water up to a boil. Add the crushed star anise, and grate the orange zest. Infuse under cling film, add the gelatin later.
• Place the yogurt on a kitchen towel and hang it up to take the juice out.
• Mix the yoghurt into the infused base. Sieve into an espuma gun.
• Fill up a small ladle, and set it under liquid nitrogen for 30 seconds. Remove from the nitrogen, let it drip down.