Chilled banana cheese cake with lemon glaze served with pawpaw salsa on chocolate log and berry sauce

INGREDIENTS

CREAM SAUCE-70G, WHITE SUGAR-40G, EGG YOLK-1.5, EGG WHITE-1.5, GELATIN-1.5, MASHED BANANA-100G COOKIE CRUMB-25G, LEMON ZESTS-3G, MELTED BUTTER-25GRMS

PREPARATION:

melt butter, rub lemon zest with cookie crumbs then add melted butter to the crumb to form a base soak gelatin leaf into icy cold water to get soft beat creamy cheese and ¾ white sugars till it’s fluffy and then add mash banana, beat very well then lastly add cream, whisk egg yolk and other part of sugar over hot water bath until warm then add soak gelatin remove from heat and stir until gelatin dissolves Whisk egg white too fluffy texture then fold in egg mixture,

pour into prepared mold and chilled-until set [30mins].

Writer suggestion:

The dessert pairs well with the 2012 Noble Riesling dessert wine.

Pastry chef Naomi Seniteteva with the chilled banana cheese cake with lemon glaze served with pawpaw salsa on chocolate log and berry sauce desert. Photo: Waisea Nasokia

Chilled banana cheese cake with lemon glaze served with pawpaw salsa on chocolate log and berry sauce. Photo: Waisea Nasokia