Recipe by Usmarini binti Amril and Yam An Nie, Shangri-La, Kuala Lumpur – National Winner Dilmah RHT Challenge Malaysia 2014
Yuzu Cheese Cake
900g Philadelphia cheese or any other full-fat soft cheese
250g golden caster sugar
3 tbsp plain flour
3 tsp yuzu juice
1no egg yolk
280g soured cream
Sable Breton Tart
256g plain flour
1 tbsp baking powder
227gunsalted butter, softened
1 tsp salt
5no egg yolks
5 lb ripe oranges
6 cups sugar
3 pint jars with sealable lids
Yuzu Cheese Cake
Blend cream cheese and sugar together (in a food processor or with a medium-speed electric mixer) until smooth; add eggs one at a time, blending well after each addition; add soured cream, yuzu juice, blend well; pour filling over the sable crust evenly.
Sable Breton Tart
Sift the flour and baking powder together and set aside for the moment. Working in a mixer fitted with the paddle attachment, cream the butter until it is soft and smooth. Add the sugar in a slow, steady stream, followed by the salt, and continue to beat, scraping the bowl as needed, for about 3 minutes, or until the mixture is light, pale and fluffy.
Add the yolks and beat to incorporate. At this point, the mixture should be light, creamy and satiny. Remove the bowl from the mixer and, working with a large rubber spatula, fold in the sifted dry ingredients, taking special care not to overwork the dough.
Divide the dough in half and, working on a smooth surface, such as marble, mould each half into a log with a diameter of about 1 ½ inches. The dough is going to be baked inside muffin tins, so you might have to adjust the thickness of the logs to the size of the tins/moulds. Wrap each log in a double thickness of plastic wrap and chill for at least 4 hours.
Use a knife to cut the thickness of the dough. Lay in the muffin tins or a dome silpat. Bake it at 160c 15-18 or lightly golden around the edges. Centre a rack in the oven and preheat the oven to 165°C. Put the sable in to bake, pour in the Yuzu cheese mixture to bake. Approx. 8-10 minutes. Remove from the mould let it cool on a wire rack.
Wash and dry the oranges. Use a sharp vegetable peeler or paring knife, remove the brightly coloured zest – and only the brightly colour zest – from the oranges. Be sure to leave behind any and all of the white pith directly underneath, it is very bitter. Chop the resulting zest – bigger pieces for chunkier marmalade, ribbon-like strips for a more spreadable result. Set zest aside.
Cut the ends off the zested oranges and then, working with one orange at a time, cut off the thick white pith from around each orange. Working over a bowl to catch the juices, hold a fully peeled orange and use a sharp knife to cut out each section from the membrane holding the sections together. See How to Section Oranges for pictures if you’ve never done this before.
Squeeze any juice out of the membrane once you’ve cut out all the fruit. Set the membrane aside, along with any seeds – the pectin in these will help “set” the marmalade later. Combine the zest, fruit, juice, 4 cups of water, and sugar in a large heavy pot and bring to a boil.
Meanwhile, lay a double layer of cheesecloth in a medium bowl and put membranes and seeds in the bowl. Lift up the corners and tie the cheesecloth into a bag to hold the membranes and seeds. Add this “pectin bag” to the pot. While the mixture comes to a boil, put a canning kettle full of water on to boil if you’re planning to can the marmalade. In any case, put a few small plates in the freezer to chill them. When canning kettle water boils, use it to sterilize the jars and lids.
Bring marmalade to 220°F and hold it there for 5 minutes. Be patient, this can take quite awhile. Put a dollop of the mixture on a chilled plate, swirl the plate to spread the mixture a bit, and drag your finger through the mixture. A “set” mixture will hold a clean track behind your finger.
Remove “pectin bag”, squeezing any marmalade in it out and back into the pot before discarding the bag. Take marmalade off the heat and let sit 5 minutes. Set up clean jars next to the pot.
Stir marmalade to distribute the zest evenly in the mixture. Use a ladle to transfer the marmalade into the jars, leaving 1/2 inch of headspace at the top of each jar. Put lids on the jars.