Japanese Cotton Cheesecake
Japanese Cotton Cheesecake is known for its airy texture and subtle sweetness. Combine it with dragon fruit marmalade for perfect flavour pairing.
Ingredients
| general.ingredients.name | general.ingredients.amount |
|---|---|
| cream | 130g |
| butter | 25g |
| cream cheese | 125g |
| lemon (zest and juice) | 1/2 |
| vanilla pod | 1 |
| salt | 4g |
| egg yolk | 95g |
| flour | 70g |
| pudding powder | 46g |
| egg white | 170g |
| sugar | 290g |
| frozen dragon fruit | 300g |
| water | 18g |
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Japanese cotton cheesecake
130g cream - 25g butter - 125g cream cheese - ½ lemon (zest and juice) - 1 vanilla pod - 4g salt - 95g egg yolk - 70g flour - 30g pudding powder - 170g egg white - 165g sugar
METHOD. Mix the pudding powder and flour and sieve it. Mix the cream cheese with the salt, egg yolk, vanilla, lemon juice and zest. Mix the molten butter with the cream. Mix the flour under the butter mixture. Whip the egg white with the sugar. Gently combine everything. Scale 220g for each 16cm mould. Bake on a grill over a baking plate with water for 2,5h at 130°C.
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Dragon fruit marmalade
300g frozen dragon fruit - 125g sugar - 16g pudding powder - 18g water
METHOD. Heat the fruit with the sugar. Mix the pudding powder and water before adding to the fruit mixture. Boil until it thickens. Add the dragon fruit marmalade on the side of a slice of Japanese Cotton Cheesecake.
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