TROPICAL CHEESECAKE

Pastry recipe
Christy Tania

Christy Tania

Pastry chef
Pastry chef, owner of Glacé, Melbourne, & Les vergers Boiron Brand Ambassador   Christy Tania, aged only 32, seems to already have lived several lives. Born in Indonesia, she went to un...
  1. CREAM CHEESE ICE CREAM

    Ingredients

    • Whole milk - 9000g
    • Glucose syrup - 1350g
    • trehalose - 720g
    • Stabilizer - 36g
    • Salt - 45g
    • Sugar - 1692g
    • Egg yolk - 1090g
    • Cream cheese - 4000g

    Cook milk,  half of the sugar and glucose to 40°C.

    Mix  half of the sugar with stabilizer, salt and trehalose.

    Whisk sugar mixture with egg yolk.

    Pour some of warm milk mixture to the egg mixture. Pour back into the rest of milk mixture. Cook till 85°C.

    Add soften cream cheese. Mix with hand blender.

    Cool down to 4°C.

    Churn.

  2. MANGO PASSION SORBET

    Ingredients

    • Frozen fruit purée 100% : Mango - 1000g
    • Frozen fruit purée 100% : Passion fruit - 250g
    • Water - 625g
    • Glucose syrup - 150g
    • Sugar - 300g
    • trehalose - 100g
    • Stabilizer - 7,5g

    Cook water and glucose to 40°C.

    Mix sugar, trehalose and stabilizer together.

    Pour into warmed water and glucose, cook further to 80°C.

    Pour into fruit purees. Mix well with hand blender.

    Churn.

    In this step

  3. KALAMANSI SORBET

    Ingredients

    • Frozen fruit purée 100% : Kalamansi - 1000g
    • Gin - 118g
    • Water - 590g
    • Glucose syrup - 59g
    • Sugar - 118g
    • trehalose - 118g
    • Stabilizer - 12g

    Cook gin, water, half of the sugar and glucose to 40°C.

    Mix the other half of the sugar, trehalose and stabilizer together.

    Pour into warmed water and glucose, cook further to 80°C.

    Pour into fruit puree. Mix well with hand blender.

    Churn.

    In this step

  4. CRUMBLE

    Ingredients

    • Butter - 200g
    • Gluten free flour - 200g
    • Almond powder - 200g
    • Sugar - 100g
    • Brown sugar - 100g
    • Salt - 4,5g
    • Orange (zest) - 0,6 pcs
    • Cinnamon (powder) - 4g

    Mix all ingredients together till combined.

    Spread evenly to 4trays. Bake at 160°C for 40-45 mins. Mix the crumble at every 15 mins interval time.

  5. MANGO GLAZE

    Ingredients

    • Frozen fruit purée 100% : Mango - 200g
    • Glucose - 75g
    • Cream - 200g
    • Sugar - 175g
    • Sugar - 70g
    • Corn flour - 20g
    • Gelatin - 8g

    Boil mango puree, glucose, cream and sugar (175g).

    Add sugar (70g) and cornflour mixed together.

    Bring back to the boil.

    Remove from heat and add bloomed gelatin.

    Use at 27°C.

    In this step

    PuréeSurgelée_Mangue-RVB-150dpi-697x697
    Frozen fruit purées
  6. COCONUT BAKED MERINGUE

    Ingredients

    • Egg white - 200g
    • Sugar - 200g
    • Icing sugar - 200g
    • Dessicated coconut - 60g

    Whip egg whites and sugar to stiff peaks

    Fold in coconut and icing sugar

    Spread on mould or silicon mat, mould to desired shape.

    Bake at 80°C for 2 hours.

  7. PINEAPPLE LIME COMPOTE

    Ingredients

    • Frozen fruit purée 100% : Mango - 500g
    • Frozen fruit purée 100% : Lime - 160g
    • Pineapple - 2000g
    • Malibu - 50g
    • Caster sugar - 950g
    • Potato starch - 30g
    • Caster sugar - 50g

    Cut the Pineapple in brunoise.

    Caramelised Sugar (950g) and deglaze with Mango and Lime Purees.

    Incorporate pineapple and cook to reduce (around 45 minutes) on low heat.

    Mix Potato Starch and Sugar (50g), add into mixture. Mix to thicken

    Add Malibu. Cool Down.

    In this step

    PuréeSurgelée_Mangue-RVB-150dpi-697x697
    Frozen fruit purées
    PuréeSurgelée_Citronvert-RVB-150dpi-697x697
    Frozen fruit purées

    Assembly and finishing

    PINEAPPLE LIME COMPOTE

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