Sep 21, 2019 Last Updated 6:31 AM, Nov 9, 2017
 
 

Goat Cheese & White Chocolate Cheesecake, Strawberries, Sorrel, Buckwheat Streusel

Ashley Boyd's Goat Cheese & White Chocolate Cheesecake, Strawberries, Sorrel, Buckwheat Streusel.

Goat cheese & white chocolate cheesecake, buckwheat lace, buckwheat streusel, strawberry sorbet base, strawberry fluid gel, sorrel puree, strawberry powder, vanilla-strawberry meringues and strawberry & baby sorrel salad by Ashley Boyd, Pastry Chef of 300 East, Charlotte, NC and Heritage Food & Drink in Waxhaw, NC.

 

Ashley Boyd, Pastry Chef, 300 East, Charlotte, NC and Heritage Food & Drink, Waxhaw, NC.

Goat Cheese & White Chocolate Cheesecake:

  • 2 lb/907 g soft fresh goat cheese
  • 6 oz/170 g granulated sugar
  • 1 oz/30 g cornstarch
  • 4 large eggs, lightly beaten
  • 2 oz/58 g heavy cream
  • 6 oz/170 g high quality white chocolate, chopped

1. Preheat conventional oven to 200°F. Coat half hotel pan with pan spray; line bottom of pan with parchment.

2. In bowl of stand mixer, gently paddle cheese until smooth. Add sugar and cornstarch and mix on low to combine.

3. Add eggs one-third at a time on low speed, blending until combined and no lumps of cheese remain. 

4. Melt chocolate together with cream in microwave or over a double boiler, and whisk until smooth. Add to batter, folding together with spatula until incorporated. Pour into prepared pan and set in a deep hotel pan. Pour very hot water into the outer pan to come ⅔ of the way up side of inner pan. Cover the outer pan tightly with foil and bake for 2-3 hours or until middle of cheesecake reaches 170°F. Remove from bath, cool and chill overnight.

5. When ready to use, paddle gently in stand mixer until smooth. If necessary, heavy cream may be added to achieve pipeable consistency.

Buckwheat Lace: 

  • 3.5 oz/100 g granulated sugar
  • 3.5 oz/100 g glucose syrup
  • 0.88 oz/25 g water
  • 2.5 oz/70 g buckwheat flour
  • 1 oz/30 g puffed buckwheat
  • 0.07 oz/2 g salt
  • 0.7 oz/20 g butter

1. In small saucepan, cook sugar, glucose and water to 233°F.

2. Remove from heat and stir in buckwheat flour, puffed buckwheat, salt and butter. Let cool, then chill overnight.

3. Place by ½ teaspoons on silicone baking mat and bake at 325°F until flattened, bubbly and lightly browned. Cool slightly and shape while warm, or cool flat. Store airtight at room temperature until ready to use.

Buckwheat Streusel: 

  • 6.5 oz/185 g all-purpose flour
  • 6.5 oz/185 g granulated sugar
  • 3.7 oz/105 g buckwheat flour
  • 1/2 tsp salt
  • 6.5 oz/185 g unsalted butter, soft
  • Vanilla extract, to taste

1. Combine dry ingredients in stand mixer.

2. Add butter and vanilla and mix until crumbly.

3. Spread onto sheet pans and bake stirring until golden and crunchy.

4. Break into small crumbles or process briefly in food processor to break up large chunks. Store airtight.

Strawberry Sorbet Base:

  • Sorbet Syrup (5 pt sugar to 4 pt water)
  • 2.2 lb/1 kg strained strawberry puree
  • Lemon Juice 
  • Salt
  • Sorbet Stabilizer (at percentage recommended for type of stabilizer)

1. Add syrup to puree until mixture measures 30° Brix.

2. Season with lemon juice and salt. Add stabilizer while using immersion blender. Process in ice cream machine.

Strawberry Fluid Gel: 

  • 2.2 lb/1 kg frozen strawberries, roughly chopped
  • Lemon juice, strained
  • Simple Syrup
  • Salt
  • Agar agar

1. Place sieve over bowl and place frozen berries in sieve. Let thaw, allowing juice to collect in bowl. 

2. When juice has drained off, gently lift and squeeze the pulp by hand to extract clear juices. Reserve pulp for strawberry powder.

3. Add syrup and lemon juice to taste. Season with salt.

4. Weigh liquid, then weigh out 1% of agar to weight of liquid base. Divide liquid in half.

5. In nonreactive saucepan, whisk together agar and half the strawberry liquid. Heat to a simmer, and cook 3 minutes, whisking occasionally. Remove from heat and whisk in remaining cold liquid. Set in ice water bath until completely chilled and set. Process in Vitaprep until smooth.

Strawberry Powder: 

  • Reserved pulp from Strawberry Fluid Gel

Spread pulp on nonstick mat and dehydrate at 135°F (57°C) until thoroughly dry. Transfer to spice mill and grind to a fine powder.

Vanilla-Strawberry Meringues: 

  • 2 large egg whites
  • Pinch cream of tartar
  • ¼ tsp salt
  • 2.6 oz/75 g granulated sugar
  • ½ tsp vanilla extract
  • Strawberry powder

Whip whites with cream of tartar and salt until frothy. Add sugar gradually while whipping on medium speed, then whip to firm peaks. Pipe mounds onto parchment, then indent with small spoon or spatula. Sift strawberry powder over meringues.Dry at 200°F for 1 hour, or until just dry throughout. Cool and store airtight.

Sorrel Puree: 

  • 8.8 oz/250 g French sorrel
  • Simple syrup
  • Xanthan gum

In Vitaprep, puree sorrel leaves, adding just enough syrup to make a smooth puree. Strain, rinse blender jug, and return strained puree to Vitaprep. With machine running, add 1/8 teaspoon xanthan gum. Let puree sit 5 minutes and test consistency. If too thin, add another 1/8 teaspoon xanthan.

Strawberry & Baby Sorrel Salad: 

  • Fresh Strawberries
  • Baby French Sorrel
  • Simple Syrup
  • Lemon Juice
  • Walnut Oil
  • Salt

Dice berries and place in small bowl with sorrel leaves. Dress lightly with syrup, lemon juice, and walnut oil and season with salt.

Plating: 

1. Fit pastry bag with large petal tip and fill with cheesecake mixture. Fill squeeze bottles with Sorrel Puree and Strawberry Fluid Gel. Temper sorbet in cooler.

2. Drizzle Sorrel Puree on plate, then pipe cheesecake in a ruffle. Add meringues, small spoonfuls of streusel, Strawberry Fluid Gel, and Strawberry-Sorrel Salad. Finish with a Buckwheat Lace cookie and quenelle of sorbet.

 


Click here to read more about this and related recipes in the article "House Dessert 6."

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