COCONUT CHEESECAKE WITH STRAWBERRY EXPLOSION

COCONUT CHEESECAKE WITH STRAWBERRY EXPLOSION

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YJ Yeo
Roy Chin

  • Sub Category Name
    Food
    Desserts
  • Recipe Source Name
    Real High Tea 2014/15 Volume 2

Ingredients

Orange Cacao Tuile
  • 250g sugar
  • 65g self-raising flour
  • 8g cacao powder
  • 100g orange juice
  • 125g butter
Strawberry Sauce
  • 200g strawberry purée
  • 60g water
  • 60g sugar
  • 25g lime purée
  • Sosa Gelespessa, to adjust the thickness of the sauce
Vegetable Gelatin Sphere
  • 500g water
  • 50g sugar
  • 30g sosa vegetable gelatin
Coconut Meringue
  • 100g egg white
  • 200g sugar
  • 100g desiccated coconut

Methods and Directions

Orange Cacao Tuile
  • Mix sugar with melted butter. Mix well together.
  • Add flour and cacao powder together.
  • Add orange juice and mix.
  • Spread on silpat and bake at 170C for 10 minutes.
Strawberry Sauce
  • Make syrup with sugar and water.
  • Pour syrup into the strawberry purée and lime purée.
  • Mix well together with hand mixer and add Sosa Gelespessa.
  • Pour in the mould and freeze.
Vegetable Gelatin Sphere
  • Mix sugar and Sosa vegetable gelatin.
  • Boil water and add the sugar/gelatin mix when at least 90C hot.
  • Dip the frozen sauce into the vegetable gelatin to form a sphere.
  • Leave the sphere in the tray with sugar syrup and keep in the fridge till required to serve.
Note:

If thicker skin is required, dip it twice, otherwise the skin will be thin.

Coconut Meringue
  • Whisk egg white and add sugar gradually. Then add desiccated coconut.
  • Pipe on a Silpat and dry in the oven at 100C for 2 hours.

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