'The Cheesecake' With Graham Cracker Sable, Cream Cheese Mousse, Guava Gel and Guava-Lime Sorbet
Recipe courtesy of Keith Wallace, Executive Pastry Chef, Eau Palm Beach Resort & Spa (Manalapan, Fla.)
Ingredients
- Graham Cracker Sable
- butter - 600 gms.
- salt - 10 gms.
- powder sugar - 40 gms.
- graham cracker - 150 gms.
- whole eggs - 250 gms.
- all-purpose flour - 1275 gms
- molasses syrup - 1/2 cup
- Cream Cheese Mousse
- whole milk - 300 gms.
- cream cheese - 300 gms.
- sugar - 100 gms.
- yolks - 100 gms.
- gelatin sheet - 16 gms.
- whipped cream - 600 gms.
- Guava Insert
- guava purée - 500 gms.
- sugar - 300 gms.
- agar - 3 gms.
- gelatin sheets - 8 ea.
- lemon zest - 2 ea.
- Guava Gel
- guava purée - 500 gms.
- sugar - 200 gms.
- lemon juice - 20 gms.
- agar agar - 6 gms.
- Guava-Lime Sorbet
- guava purée - 1000 gms.
- sugar - 400 gms.
- glucose powder - 100 gms.
- stabilizer - 2 gms.
- water - 490 gms.
Instructions
Procedure for Graham Cracker Sable
- Combine cream, butter and sugar.
- Add eggs slowly.
- Add dry items and Molasses
Procedure for Cream Cheese Mousse
- Heat milk. Pour over cream cheese and blend until smooth.
- Place back on stovetop and cook with yolks and sugar until thick.
- Add gelatin sheets and fold in cream.
Procedure for Guava Insert
- Heat guava purée with sugar and lemon zest.
- Add gelatin sheets. Pour in desired molds
Procedure for Guava Gel
- Bring everything to a boil.
- Allow mixture to firm place in blender top and blend until smooth
Procedure for Guava-Lime Sorbet
- Bring everything but the purée to a boil.
- Pour mixture over purée and allow mixture to cool, then churn
