FEAST

Home & Decor (Malaysia) - - HOME IMPROVEMEN­T -

The charm and joy of an in­ter­est­ing and beau­ti­fully In­sta­grammable dessert is some­thing all of us can en­joy! Kick off the year with these de­light­ful recipes for fresh and un­con­ven­tional desserts, the per­fect way to jump into an in­spired, colour­ful, and in­fin­itely beau­ti­ful 2019. They’re sure to be the star of the din­ner show!

NOBU STYLE CHEESE CAKE IN­GRE­DI­ENTS

For bis­cuit base mix

• 750 g flour

• 420 g but­ter

• 2 g salt

• 210 g sugar

• 150 g eggs

For cheese­cake base

• 500 g bis­cuit base mix

• 40 g melted but­ter

For cheese­cake

• 675 g cream cheese

• 300 g caster sugar

• 1 vanilla pod

• 3 eggs

• 45 g milk

• 840 g crème fraiche

For black goma crum­ble

• 60 g goma paste

• 30 g but­ter

• 60 g caster sugar

• 100 g flour

• 1.8 g bak­ing pow­der

• 9 g salt

For straw­berry yuzu sor­bet

• 137.8 g wa­ter

• 86 g sugar

• 26.6 g glu­cose pow­der

• 3 g dex­trose

• 1.2 g 2000 sta­biliser

• 82 g yuzu juice

• 100 g straw­berry puree

METHOD

1. Pre­pare bis­cuit base mix: Beat but­ter with salt and sugar un­til ho­moge­nous. Add eggs bit by bit and beat un­til a dough is formed. Knead to form thin pieces. Bake at 160˚C un­til golden brown.

2. Pre­pare cheese­cake base: Blend to­gether bis­cuits and but­ter.

3. Make cheese­cake: Beat to­gether cream cheese, vanilla seeds, and sugar un­til fluffy. Add eggs bit by bit. Add crème fraiche and beat un­til well com­bined, then add milk and con­tinue to mix.

4. Pre­pare a cake pan: Pour in bis­cuit base, press­ing the mix­ture into the sides to even it out. Pour over cheese­cake bat­ter. Bake at 100˚C in a wa­ter bath for 30 – 35 min­utes. 5. Pre­pare black goma crum­ble: Com­bine all in­gre­di­ents in a bowl. Bake at 160˚C for 15 – 20 min­utes.

6. Pre­pare straw­berry yuzu sor­bet: Bring wa­ter to boil with sugar, yuzu juice, and straw­berry puree. Add glu­cose, dex­trose, and 2000

Newspapers in English

Newspapers from Malaysia

© PressReader. All rights reserved.