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OSMANTHUS CHEESE

With almond croustillant, tropical gelee and cream cheese mousse

Cheese Almond Gelée
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Chef Otto Tay

Ingredients

For 18 servings

White fungus osmanthus

2000 g water

250 g sugar

6 g osmanthus flower

2 nos white fungus

Osmanthus chantilly

125 g Debic Whipping Cream 35%

6 osmanthus flowers

70 g white chocolate 33%

1 stick vanilla pod

15 g gelatin mass (1:6)

Almond croustillant

121 g toasted almond paste

50 g white chocolate 35%

1,3 g sea salt flakes

140 g feuilletine

10 g toasted almond nibs

Tropical gelee

200 g tropical fruit puree

55 g sugar

50 g gelatin mass (1:6)

Cream cheese mousse

54 g water

120 g sugar

134 g eggs

54 g gelatin mass (1:6)

200 g cream cheese

1/4 kaffir lime, the zests

334 g Debic Whipping Cream 35%

Debic products used

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Debic Cream 35% 1L

  • Suitable for cooking and whipping
  • Constant quality
  • Natural cream taste

Preparation

White fungus osmanthus

Boil sugar and water.

Turn the heat to simmering and slow cook the white fungus with Osmanthus flower for around 1 hour.

Once the white fungus turn soft, vacuum pack the white fungus and keep in chiller.

Osmanthus chantilly

Warm the whipping cream to 65°C and infuse overnight with the Osmanthus flower.

Sieve the cream and bring to boil, pour over the white chocolate and stir well.

Add the melted gelatin mass and gradually add in cold whipping cream.

Blend well and keep chilled for 8 hours.

Whisk into soft peak structure.

Almond croustillant

Mix all ingredients in given order.

Roll it 5mm thickness and freeze.

Cut into desired shape.

Tropical gelee

Warm the puree and sugar to 65°C.

Add in the melted gelatin mass.

Pour in silicon molds (+/- 10%), let set in freezer.

Cream cheese mousse

Boil the sugar and water to 122°C and pour into the semiwhisked eggs.

Whip the sabayon to a ribbon stage.

Whip the cream cheese and kaffir lime zest to a soft texture, fold together with sabayon and soft peak whipping cream followed by melted gelatin mass.

Assembly

Portion the tropical gelee into silicone mould 10% full, let it set in freezer during 15 minutes

Pour the cheese mousse into silicone 90% full.

Finishing touch

Finish the layering with the croustillant and keep in freezer.

Unmould from silicone and glaze with neutral glaze.

Pipe the Osmanthus chantilly on top of the mousse and decorate with white fungus.

Recipe tags Cheese Almond Gelée Cream cheese Chef Otto Tay

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