By Chef Michael Voltaggio
- 1lb Carefree HWY Whole Bean Coffee
- 2 Cups Powdered Sugar
- 600g Katy’s Kitchen® Lemon Juice
- 2e Vanilla Beans
Lemon Curd Cheese Cake
- 600g Katy’s Kitchen® Sugar
- 6 Egg Yolks
- 6 Whole Eggs
- 6 Sheets Gelatin (Gold)
- 600g Shamrock Farms Cream Cheese
Chocolate Hazelnut Sponge
- 250g Nutella
- 250g Fair Meadow® Liquid Egg Whites
- 150g Egg Yolks
- 75g Katy’s Kitchen® All Purpose Flour
- 100g Sugar
- 2g Katy’s Kitchen Kosher Salt
For the Coffee Cream
- Place whole coffee beans and cream in a container together and allow to infuse in the refrigerator overnight.
- Strain coffee cream, discard the beans.
- Before service, whip the cream with the powder sugar to stiff peaks.
For the Cheesecake
- Place lemon juice, 600g sugar, the scrape vanilla beans in pot. Bring to simmer.
- Temper in egg yolks and whole eggs. Cook until nape. Remove from heat.
- Add bloomed gelatin leaves. Mix in the cream cheese, 3g salt and process until smooth with immersion blender.
- Pour into cheesecake molds and freeze.
- Once frozen, take out and allow to temper in the refrigerator until ready to serve.
For the Chocolate Hazelnut Sponge
- Add the Nutella, egg whites, egg yolks to a blender.
- Add the flour, 100g sugar, and 2g salt to a blender bowl. Blend until smooth.
- Pour into an iSi whipping canister, only filling 3/4 of the way.
- Close and charge the whipper with 2 N02 charges and shake vigorously.
- Extract into a paper cup, filling it halfway with what looks like a light mousse. Microwave each cake for 45 seconds.
- Remove from microwave and store face down in the cup until ready to serve.
For the Berry Consumé
- Place 1 pint of blackberries and 150g sugar in a bowl.
- Put over a small pot and cook over double bowl until juice extracts, creating a berry consumé.
- Strain consumé and cool, discard the cooked berries.
- Cut the remaining pint of berries in half. Place the fresh berry halves into the consumé.
To Plate: Put one “cheesecake” on each plate. Spoon berries and consumé around the cheesecake. Place a couple dollops of coffee whipped cream around the cheesecake. Rip the cake and place around the cheesecake.
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