COLD BLUEBERRY QUARK CHEESECAKE

COLD BLUEBERRY QUARK CHEESECAKE

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Wilai Tangpraser
Reinolf Moessl

A tropical retreat by the magnificent River of Kings, Shangri-La Hotel Bangkok is as relaxing and unwinding as gliding down the Chao Phraya River. This gorgeous hotel boasts the Salathip Restaurant, where you settle into a traditional Thai teak pavilion and watch graceful Thai dancers perform while enjoying cuisine prepared with fragrant spices. Represented by Reinolf Moessl & Wilai Tangprasertsuk.

  • Sub Category Name
    Food
    Sweets
  • Recipe Source Name
    Real High Tea 2014/15 Volume 1

Ingredients

Quark Cheesecake
  • 90g pasteurized egg white
  • 90g sugar
  • 250g quark cheese
  • 7g gelatin
  • 250ml whipped cream
Blueberry Filling
  • 100g blueberry purée
  • 30g sugar
  • 6g corn starch
  • 40g frozen blueberries
Almond Cake
  • 110g butter
  • 110g icing sugar
  • 90g whole egg
  • 10g egg yolk
  • 110g ground almond
  • 60g cake sponge
  • 40g flour
Chocolate Glaze
  • 80ml water
  • 120g glucose
  • 120g sugar
  • 80ml condensed milk
  • 8g gelatin
  • 130g white chocolate
  • Red food colouring, a drop
Marshmallow Garnish
  • 160ml water
  • 150g sugar
  • 15g gelatin

Methods and Directions

Quark Cheesecake
  • Bring the quark cheese to room temperature and then add the gelatin (bloomed and melted)
  • Whip the egg white and sugar until stiff, folding in the meringue and the whipped cream into the quark cheese.
  • Place into a small dome mould and move onto preparing the blueberry filling.
Blueberry Filling
  • Boil the blueberry purée with the sugar.
  • Mix the corn starch with some water and add to the cooking blueberry purée.
  • Cook for one to two minutes more.
  • Add in the frozen blueberries and allow to cool down.
  • Place the filling into a piping bag and pipe in the quark cheesecake mixture while it is still soft.
Almond Cake
  • Whip the butter with the icing sugar until it increases in volume.
  • Then slowly add the whole eggs first followed by the yolks.
  • Mix together ground almond, flour and cake sponge and fold into the butter mixture.
  • Pour into a lined baking tray and bake in a preheated oven at 180°C for 25 minutes.
Chocolate Glaze
  • Boil the water, glucose and sugar.
  • Then add the condensed milk and the gelatin (bloomed and melted).
  • Pour the mixture over the chopped white chocolate and food colour.
  • Wait until the glaze has cooled to 31°C and then pour over the cheesecake
Marshmallow Garnish
  • Boil the water with the sugar and add the bloomed gelatin.
  • Whisk in a mixer until it looks like a meringue.
  • Pipe long strips onto a silicon mat and dust with corn starch.
  • After 2 hours cut into 5cm long pieces and make knots.

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