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

Fiji Sun - - What’s Cooking -

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

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