Lemon-Lime Blueberry Cheesecake Dessert

Lemon Gelèe

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Ingredients

  • 113 Grams Lemon Juice
  • 4 Grams Gelatin Sheets
  • 14 Grams Water
  • 75 Grams Granulated Sugar

Instructions

  • Soften the gelatin in a bowl with ice water for 5 minutes for it to bloom.
  • Warm the lemon juice and sugar, just enough to dissolve the sugar.
  • Gently warm the gelatin and add to the lemon/sugar mixture.
  • Freeze in prefered molds until set.

 

Mascarpone Cheesecake

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Ingredients

  • 200 Grams Cream Cheese
  • 318 Grams Mascarpone Cheese
  • 156 Grams Granulated Sugar
  • 25 Grams Unsalted Butter Softened
  • 11 Grams Lemon Juice
  • 4 Grams Pure Vanilla Extract
  • 135 Grams Whole Eggs Wisked
  • 46 Grams Heavy Cream
  • 46 Grams Sour Cream

Instructions

  • Beat the cream cheese with the paddle attachment. Add the mascarpone and soft butter and beat together.
  • Slowly add the sugar, beating the mixture until creamy. Stop the mixer every now and then to scrap down the bowl and paddle.
  • Add the lemon juice and pure vanilla extract.
  • Slowly add the eggs, one at a time, making sure that each egg has been incorporated before adding the next egg. Be sure to scrap down the bowl to avoid any clumps.
  • Blend in the heavy cream and sour cream to the mixture.
  • Pour the batter into silicon baking molds.
  • Bake at 285°F convection for 25 - 50 minutes (depending on the size of the molds) in a water bath.

 

Blueberry Curd

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Ingredients

  • 6 Oz Fresh Blueberries
  • 4 Oz Granulated Sugar
  • 2-3 Tsp Lime Juice Fresh
  • 1.5 Oz Egg Yolks
  • 1.25 Oz Unsalted Butter

Instructions

  • In a medium saucepan mix the blueberries, sugar, and lime juice.
  • Bring to a soft boil, cover the pot, and cook on low heat for 6-7 minutes.
  • Press cooked blueberry mixture through a fine-mesh strainer.
  • Place strained berries in a double boiler and mix in the egg yolks.
  • Cook the mixture until it thickens approximately 190°F. The mixture should coat the sides of the bowl.
  • Remove from the heat and when the mixture reaches 120°F, add pieces of cold butter, and blending until it has a velvety texture.

 

Coconut Lime Granita

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Ingredients

  • 200 Grams Simple Syrup
  • 2 Tbsps Desiccated Coconut
  • 383 Grams Coconut Milk
  • 1/2 Lime Lime Juice
  • 1 Zest Lime

Instructions

  • Place metal containers in the freezer.
  • Combine all ingredients together.
  • Pour into cold container and chill the mixture of 1 hour.
  • "Rake" if with a fork, and return to the freezer.
  • Repeate this process 2-4 times until desired texture.

 

Pistachio Florentine

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Ingredients

  • 205 Grams Unsalted Butter
  • 296 Grams Granulated Sugar
  • 90 Grams Honey
  • 90 Grams Heavy Cream
  • 360 Grams Pistachio Chopped
  • 65 Grams Ground Almonds
  • 110 Grams Candied Lemon Peel Chopped
  • 65 Grams Bread Flour

Instructions

  • Combine the butter, granulated sugar, honey, and cream in a heavy saucepan.
  • Bring to a boil and continue cooking, stirring constantly, until the mixture reaches 240°F.
  • In a large bowl, stir together the remaining ingredients with a wooden spoon. STir in the sugar mixture, blending thoroughly to combine.
  • While the mixture if still hot, scoop 15 gram mounds, 2 inches apart onto a parchment lined sheet pans and flatten with a fork.
  • Bake at 350°Fin a convection oven, until browned, which will take approximatley 5 minutes.
  • The cookies will be soft and pliable. 
  • Can be cut into any particular shape while still warm with a lightly oiled knife or metal cutter.
  • Allow the florentine to cool completely.
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By: Chrysty

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