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
- 200g strawberry purée
- 60g water
- 60g sugar
- 25g lime purée
- Sosa Gelespessa, to adjust the thickness of the sauce
- 500g water
- 50g sugar
- 30g sosa vegetable gelatin
- 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.
- 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.
- 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.
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.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 23/04/2024
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