Friday, June 21, 2019

No-bake mango-calamansi curd mini cheesecake

To err is human, to forgive, absolutely galling (N.R)

Instead of practicing my non-existent frosting skill, I decided to make another mango-based dessert. Mango season is nearly over but I've read online that it's a bumper crop this year back home in #Duterteland. A boon to those who love mangoes as the price per kilo is a bit lower than usual. Hopefully, some will continue to trickle here in "smoggy" Hong Kong.

If I have a "roadside" café, this cheesecake will be one of seasonal produce desserts. It's refreshingly delicious and perfect summer treat. The calamansi curd certainly adds a delightful flavour contrast.

This maybe a no-bake cheesecake but the "crust" base is baked cookie made from pâte sucrée. The base is 3mm thick, ideally, it should be 2 or 2.5mm so that it'll be thin enough to cut with a dessert spoon or fork easily. The cookie ring though is a perfect thickness or should I say, thinness?! If you haven't tried that type of sweet pastry dough, you've probably missed two-thirds of you life lol  

I used silicone mould to shape the cheesecake "filling". You can use any mould you have on hand. Filling will "probably" fill a 5x2-inch mousse ring with 1/2 inch crust base.

Toppings are just the usual suspects, mango compote or sauce (a leftover from last month yup, it's still edible because it'll stay fine indefinitely as long as you freeze it), mango cubes and piped calamansi curd. I don't have mint leaves on hand so I used cilantro leaves 😁And for a pop of colour, I added green tea macarons.

Have you ever wondered why those goodies at French or Japanese pâtiserries are expensive?! 

Calamansi curd

1 (61 grams with shell) egg
65 grams sugar
70 grams freshly-squeezed calamansi juice
35 grams butter, cubed and softened

* In a small saucepan, combine egg and sugar; whisk until mixture is light and smooth. Pour in calamansi juice and stir well. Add in the cubed butter.

* Cook mixture over low heat for 10-12 minutes until thickens. Strain over a fine-mesh sieve, let cool for few minutes before pouring into a small sterilized jar. Let cool completely. Store in the fridge.

Makes about 145 grams

Mango-calamansi curd cheesecake

100 grams whipping cream, whipped (medium peaks), chill in the fridge until needed
5 grams gelatine sheet/leaf, soaked in cold water for 5-10 minutes, excess water squeezed off
100 grams cream cheese, at room temperature
45 grams condensed milk
120 grams mango purée
75 grams calamansi curd, recipe above
5 grams dark rum, optional

* Melt softened gelatine over a pan of barely simmering water. Keep warm.

* Beat cream cheese and condensed milk until smooth. Add in the purée, curd and rum, mix well. Pour in the melted gelatine and beat until well incorporated.

* Fold whipped cream into the cream cheese mixture, mix well.

* Place cheesecake batter into a piping bag and pipe into the prepared silicone mould. Rap mould onto the counter to prevent air pockets from forming. Smooth top with a spatula.

* Freeze for at least 6 hours preferably, overnight.

Pâte Sucrée, recipe adapted here

110 grams cake flour, sifted
50 grams icing sugar
30 grams almond flour
1 gram fine sea salt
60 grams cold butter, cubed
1 (18-20 grams) egg yolk

* In a mixing bowl or a clean work surface, combine the flour, sugar, almond flour, and salt. Make a well in the middle of the dry mixture and add in the butter. Using your fingers, rub everything together until it forms a cohesive dough. Gently knead dough, 4-6 times, until smooth. Place in a plastic wrap and shape into a 5-inch square. Chill in the fridge for at least 1 hour or overnight.

* Roll out dough, between 2 sheets of lightly-floured parchment paper, into 2-2.5mm thick. Using a 7cm scalloped-shaped round cookie cutter, cut out 12 pieces, re-roll the dough if necessary. Use a 4cm round to cut the middle of the 6 pieces for cookie rings. Bake excess dough together with the rest.

* Bake tart dough at 170ºC for 12-18 minutes. Cool completely before using.

To assemble the cheesecake

Makes 6 


1 mango, cut into cubes
some mango compote/sauce
6 pieces homemade green tea macarons, optional
some mint leaves
some calamansi curd

* Place cookies on the cake holders, add the frozen cheesecakes on top and de-frost for 1 hour inside the  fridge.

* Take out from the fridge, place one cookie ring on top of each cheesecakes. Add about 1 teaspoon compote sauce in the middle of the cookie ring and some mango cubes. Decorate with macarons, mint leaves and pipe in a bit of calamansi curd. Serve immediately.

Friday, June 7, 2019

No-churn green tea and raspberry cheesecake ice cream pops

I scream, you scream, we all scream for green tea ice cream!!!!!!

Well, if green tea is your thing.... If not, go away! I don't need negativity in my life 🤣

How's the weather in your side of the world lately?! *#¡¿%*@#!

Yeah, I feel you! *sigh*

It's hot as Hades here lately and the high humidity is adding more discomfort. For someone who doesn't like summer, I'm counting the days okay, months, until it's winter again 🙄 😅

But summer has its own merit, making ice cream for one thing, lots of ice cream!

And because I love using green tea or matcha in almost everything bar savouries.....

No ice cream machine needed in making this refreshing dessert. All you need is good-quality ingredients and time.

Haven't had cheesecake ice cream yet?! Then you're in for a treat!

Cheesecake ice cream is pretty much the same way you make a no-bake cheesecake except you don't need gelatine to make it stable.

What's the 2nd (ha!) best thing about this ice cream?! The chocolate glaze! You can never go wrong with chocolate, right? This glaze is almost the same as the one I've made last time, I just reduced the amount of cocoa butter and toasted the almonds which added a delightful nutty flavour. If using the usual cocoa butter, you need 2 parts couverture chocolate to 1 part cocoa butter to make the glaze.

Green tea cheesecake ice cream:

300 grams whipping cream (35%), well-chilled
105 grams cream cheese, at room temperature
135 grams condensed milk, chilled
12 grams green tea powder
2 grams fine sea salt
10 grams calamansi juice

75 gram raspberry compote (recipe below)
30 grams caramelized biscuits/speculoos, coarsely chopped

* Pour cream in a chilled bowl (or you can prepare an ice bath esp if the weather is very hot) and beat until stiff peaks form. Chill in the fridge until needed.

* In another bowl, combine cream cheese, milk, green tea powder and salt. Beat until mixture is smooth, stir in the calamansi juice. Fold in half of the whipped cream to the green tea mixture until well-combined then add in the remaining half, stir well.

* If using a small kind of silicone mould, place ice cream mixture in a piping bag and pipe into each cavity halfway. Add in small amount of raspberry compote, pipe in more ice cream mixture to the rim. Use a chopstick to make a swirl then add in some crushed biscuits on top. Do the same with the rest and use a metal spatula to level the top. Freeze until almost solid then stick in lolly stick on top of each ice cream balls.

* Or you can pour half of the ice cream mixture into a freezer-proof container. Add in 1/2 of the compote and some crushed biscuits and pour the remaining ice cream mixture. Spoon in the remaining compote and biscuits and use a chopstick or a knife to make a swirls. Freeze overnight.

Raspberry compote:

200 grams raspberry purée
40 grams raw sugar
5 grams pectin
5 grams calamansi juice

* In a small bowl, combine sugar and pectin, set aside.

* In a small saucepan, bring purée to the boil, stir in pectin-sugar mixture and let boil for 2-3 minutes, stirring from time to time. Add in the juice and mix until combined. Transfer to a small heat-proof bowl and let cool completely then chill in the fridge until needed.

* Store in the fridge and use within 5-7 days or freeze and it'll last for months.

* You can make this a day ahead.

Chocolate-almond glaze:

110 grams (Belgian) Maracaibo milk chocolate buttons (44%), finely chopped
40 grams (Valrhona) dark chocolate feves (55%), finely chopped
10 grams (Callebaut) Mycryo cocoa butter powder
20 grams diced almonds, toasted

* Melt chocolate (temperature not more than 45ºC) over a pot of barely simmering water., stirring from time to time. Take pan off heat and continue to stir until chocolate is completely melted.

* Once melted, add in the cocoa butter, wait for few seconds before stirring. Stir until smooth; pour glaze in a tall and narrow glass/container, add in diced almonds. Use glaze at 34ºC.

* Dip each ice cream ball onto the glaze one at a time, lightly scrape the bottom along the top of the glass to remove excess glaze. Place on a parchment-lined baking sheet and do the rest.

* Glaze will set almost immediately so it's important that the ice cream ball is hard when you dip it.

* To easily dip each ball onto the glaze, if not using a lolly sticks, (just like I did with some of the ice cream balls) use a bamboo or metal skewer and poke the top and dip. Use a small fork to hold the glazed ice cream ball then gently remove the stick.

* Freeze for at least 30 minutes before serving.

* For the ice cream on the tub, let stand for about 5 minutes (depending on ambient temperature) at room temperature before serving.

* The amount of the glaze will only coat 16 pieces of ice cream balls. Adjust the ingredients accordingly.