Yuzu Cheese Cake with Pineapple Texture and Sesame Brittle

Recipe by Adli Bin Kasi & Yam An Nie of Shangri-La Kuala Lumpur – Dilmah Real High Tea Global Challenge 2015 Silver Medal Winners

250ml Yuzu juice
4nos Egg
180gm Sugar
300gm Butter
200gm Cream, whipped
6gm Gelatin powder

Pineapple texture
12pcs Pineapple (round/ cut into desire shape)
100gm Boiron Pineapple puree
2tbsp Simple syrup
Vanilla pod

Sesame tuile
180gm Sesame seed
125gm Sugar
125gm All-purpose flour
4tsp Unsalted butter, melted
Lime Candied
2nos Lime skin (julienne, no white part)
1 ½ cup Sugar
1 cup Water

Cream Puff
250gm Water
125gm butter or margarine
250gm all-purpose flour
4 eggs

Mango compote
2nos Mango medium ripe
2tbsp Lemon juice, fresh
1tbsp Lime juice, fresh
3-5 leaves Mint leaves, sliced

Gula Malacca Mousse
180gm Gula Malacca (palm sugar
4nos Egg
250gm Coconut milk
300gm Butter
400gm Cream, whipped
8gm Gelatin

Mango jelly
200ml Mango puree
6gm Gelatin

Pineapple Texture

Place all ingredients in a vacuum bag, seal it. Let it marinate at least 2hours. Drain the pineapple, keep the liquid. And the pineapple ready to use.

Sesame tuile
Mix all the ingredient in a mixing bowl until it becomes a dough. Use a rolling pin to roll to the desired thickness. Pre heat oven to 180 and bake till golden brown. Remove from oven and use a cutter to cut to desired shape.

Lime Candied
Using a sharp knife, carefully remove any thick white pith from lime peel. Cut peel into thin 2-inch-long strips.

Bring a medium pot filled with water to a boil over high heat. Prepare an ice-water bath. Add lime peel to boiling water and cook for 1 minute. Using a slotted spoon, transfer lime peel to ice-water bath to cool. Repeat process.

Heat sugar and 1 cup water in a medium saucepan over medium-high heat until sugar is dissolved. Drain lime peel and add to saucepan; cook, stirring occasionally, for 5 minutes. Using a slotted spoon, transfer lime peel to a wire rack set over parchment paper to drain.


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