Element Citrus: A Lemon Cheesecake Entremets

This entremets began as a challenge to create a recipe using citrus as the base flavor for each element of one cohesive dessert.

As a part of my pastry course, each 'entremets week' and 'plated dessert week' I was asked to draw upon the techniques I had learned and come up with my own dessert. Sometimes the challenges were little nudges to help the students in the right direction (and had us working in teams or with completely pre-determined elements) and other times the challenges were more like visceral shoves in a direction students might be scared to go in (being left to our own devices with the only boundary being the four hour class time).

My citrus challenge was the latter.

One week of sitting amidst piles of cookbooks and a mini panic attack later, I came up with my idea. Besides vaguely glancing at my recipes the day before, my chef left me to figure out the entremets on my own.

Which, naturally, freaked me out.

Luckily for me, my chef gave me a helping hand, and we got through my planned recipe with not only a good result, but a dessert worth making again and sharing with the rest of the world.

 

Element Citrus: A Lemon Cheesecake Entremets

Reconstructed Dough

Butter 48g
Powdered Sugar 31g
Almond Powder 12g
Salt 1g
Lemon Zest 3g
Flour 80g
Whole Eggs 16g

Butter 65g
Vanilla 2g

  1. Combine the butter, sugar, almond powder, salt, lemon zest and flour in the bowl of a stand mixer.
  2. Add in the eggs and beat well to combine.
  3. Roll out onto  a pan lined with silpat, and bake at 350 degrees for about 10 minutes.
  4. Remove, cool, then crush and mix in a stand mixer with the second butter and the vanilla.
  5. Bake at 325 degrees Fahrenheit for about 6 minutes, then remove, cut and cool.

Baked Cheesecake

Cream Cheese 185g
Sugar 55g
Flour 10g
Whole Eggs 44g
Egg Yolks 10g
Cream 15g
Vanilla q.s
Lemon Zest q.s
Grated Fresh Ginger q.s

  1. Beat the cream cheese with the sugar to break the structure and smooth out. Add in the flour, and then the eggs one at a time.
  2. Add in the cream, vanilla, zest and ginger, and mix well to combine.
  3. Pipe the cheesecake mixture into silicon entremets molds, about 1/3-1/2 way up the mold, and then bake for about 15-20 minutes.
  4. Remove from the oven and allow to cool completely.
  5. Place the frozen and glazed entremets on top of squares/circles of the reconstructed dough.

Cheesecake Cream

Cream Cheese 75g
Sugar 25g
Powdered Sugar 5g
Water 10g
Egg Yolk 15g
Whipped Cream 100g
Gelatin Mix 20g
Lemon Zest q.s
Lime Zest q.s
Geranium q.s

  1. Melt the cream cheese slowly in a small saucepan with the zests and the geranium.
  2. Whisk in the sugars, water, and egg yolk and beat to combine.
  3. Take the pan off heat and mix in the gelatin mix, mixing until it is completely melted.
  4. Allow the mixture to cool to just above room temperature, and then fold in the whipped cream.
  5. Pipe on top of the baked cheesecake and lemon jelly layers.

Lemon Jelly

Lemon Juice 118g
Water 118g
Gelatin mix 30g
Sugar 80g
Lemon Zest q.s
Lime Zest q.s

  1. Bring the lemon juice, water and sugar to a boil.
  2. Add in the zest and turn off the heat.
  3. Mix in the gelatin mix, and then pour onto a prepared pan or mold, and place in the refrigerator or freezer to firm up.
  4. Cut and place cubes on top of the cooled, cooked cheesecake layer and then top with the cheesecake cream.

Glaze→ Nappage with yellow colorant

  1. To glaze, you can simply take a cup or two of nappage, heat it slightly, and mix in yellow colorant before pouring it over the frozen entremets.
  2. Place the glazed entremets on top of the reconstructed dough and decorate as you like.
  3. Serve once the entremets have come to slightly below room temperature.

 

Comments

  1. July 5, 2017 at 05:39
    Reply

    You have a lot of time dude, have fun in Europe!

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