Recipe by Reinolf Moessl & Wilai Tangprasertsuk of Shangri-La Hotel Bangkok – Gold winner Dilmah Real High Tea Challenge Thailand
90g pasteurized egg white
250g quark cheese
250ml whipped cream
100g blueberry purée
6g corn starch
40g frozen blueberries
110g icing sugar
90g whole egg
10g egg yolk
110g ground almond
60g cake sponge
80ml condensed milk
130g white chocolate
Red food colouring, a drop
Bring the quark cheese to room temperature and then add the gelatine (bloomed and melted).
Whip the egg white and sugar until stiff, folding in the meringue and the whipped cream into the quark cheese.
Place into a small dome mould and move onto preparing the blueberry filling.
Boil the blueberry purée with the sugar.
Mix the corn starch with some water and add to the cooking blueberry purée.
Cook for one to two minutes more.
Add in the frozen blueberries and allow to cool down.
Place the filling into a piping bag and pipe in the quark cheesecake mixture while it is still soft.
Whip the butter with the icing sugar until it increases in volume.
Then slowly add the whole eggs first followed by the yolks.
Mix together ground almond, flour and cake sponge and fold into the butter mixture.
Pour into a lined baking tray and bake in a preheated oven at 180°C for 25 minutes.
Boil the water, glucose and sugar.
Then add the condensed milk and the gelatin (bloomed and melted).
Pour the mixture over the chopped white chocolate and food colour.
Wait until the glaze has cooled to 31°C and then pour over the cheesecake.
Boil the water with the sugar and add the bloomed gelatine.
Whisk in a mixer until it looks like a meringue.
Pipe long strips onto a silicon mat and dust with corn starch.
After 2 hours cut into 5cm long pieces and make knots.