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Ginger Passionfruit Yogurt Cheesecake With Toasted Italian Meringue
CakesDesserts

Ginger Passionfruit Yogurt Cheesecake With Toasted Italian Meringue

by koalifiedbaking
Ginger Passionfruit Yogurt Cheesecake with Italian Meringue7

Ginger Passionfruit Yogurt Cheesecake with Italian Meringue



This Ginger Passionfruit Yogurt Cheesecake with Toasted Italian Meringue is the magical dream for ginger lovers!! The contrast between the hot, spicy ginger taste and the lightness of passionfruit makes the cake interestingly exotic but very balanced in taste. I am not a big fans of over-sweet dessert so I decided this recipe in such a way that the acidity from cream cheese, yogurt and passionfruit effectively tunes down the sweetness from the Italian meringue. And did I forget to mention GO CRAZY with the meringue piping and torching? If you like the idea of the cake, do check out my Lemon Curd Meringue Mousse Cake as well.

Ginger Passionfruit Yogurt Cheesecake with Italian Meringue8

Ginger Passionfruit Yogurt Cheesecake with Italian Meringue

Ginger Passionfruit Yogurt Cheesecake with Italian Meringue6

Ginger Passionfruit Yogurt Cheesecake with Italian Meringue

The idea of this cake came from my nostalgic cravings for a traditional Chinese Dessert “Ginger Milk Curd“. It is a simple dessert that uses only a few ingredients (milk, ginger juice and sugar) that’s available hot and cold. It costs around $25 HKD per bowl and I thought that was very expensive. Oh well, if only I had known gingers in Australia would be so much pricier, I would have eaten a few more back home.

Ginger Passionfruit Yogurt Cheesecake with Italian Meringue

Ginger Passionfruit Yogurt Cheesecake with Italian Meringue

Ginger Passionfruit Yogurt Cheesecake with Italian Meringue3

Ginger Passionfruit Yogurt Cheesecake with Italian Meringue



The process of making this cake is pretty straightforward, but we have to be always careful when it comes to gelatine. Temperature control is crucial as we don’t want the gelatine to set before all ingredients are fully incorporated.  If we add the melted gelatine to a very cold mixture, what will happen is that you will “shock” the gelatine and it will set immediately. That said, if your passionfruit curd is cold and stiff (which happens when you choose to pre-make the curd the day before), I do recommend warming it up through double boiler to around 30C, before you mix it with yogurt, lemon juice, ginger cream infusion.  I hope you enjoy it!

Ginger Passionfruit Yogurt Cheesecake with Italian Meringue4

Ginger Passionfruit Yogurt Cheesecake with Italian Meringue

Ginger Passionfruit Yogurt Cheesecake with Italian Meringue5

Ginger Passionfruit Yogurt Cheesecake with Italian Meringue



Ingredients:

Ginger Infused Passionfruit Curd Yogurt Cheesecake

  • 100g caster sugar
  • 250g cream cheese, room temperature
  • 200g natural yogurt
  • 250g passionfruit curd (recipe below)
  • 1/2 lemon, juice of
  • 100g pure cream
  • 15g ginger, thinly sliced
  • 2 gelatine leaves, titanium
  • 250g pure cream, semi-whipped

Biscuit Base

  • 250g biscuit crumbs (I processed digestive biscuits into crumbs with a food processor)
  • 200g unsalted butter
  • 1/4 tsp salt

Italian Meringue

  • 160g caster sugar
  • 100g water
  • 150g egg white

Passionfruit Curd

  • 225g passionfruit pulp (before sieving out the seeds)
  • 140g caster sugar
  • 1/4 tsp salt
  • 50g whole eggs
  • 100g egg yolks (around 5)
  • 125g unsalted butter, cut into small cubes
  • 1 gelatine leave (titanium)

Instructions:

Passionfruit Curd

  1. Sieve the seeds from the passionfruit pulp and set aside (this step is necessary as you will need to sieve the cooked curd to remove the egg strain) 
  2. Prepare a double boiler. To do so, fill a saucepan with 1-1.5 inches high of water and bring it to simmer. Find a heatproof bowl that fits in the saucepan without directly touching the water.
  3. Place the passionfruit pulp, sugar, egg, egg yolks in a heatproof stainless steel or glass bowl. Using a whisk, stir the mixture continuously but gently to slowly cook the eggs. The lemon curd is ready when it starts to thicken up (or when it reaches 80C). This process will take about 10 mins. Remove the bowl from the saucepan.
  4. Sieve the curd into another bowl to remove egg strains.
  5. Bloom the gelatine leaves with cold water. Squeeze out excess water and add it in the curd to melt completely.
  6. Stir in the cold chopped butter into the mixture. Mix until the butter completely melts.
  7. Take out 250g of the curd (for cake filling) and set aside until ready to use , and refrigerate the rest for other uses.

Biscuit Base

  1. Line a baking tray with parchment paper. Put a 7inch cake ring on the tray.
  2. Process biscuit of your choice (I used digestive biscuits with a food processor) into fine crumbs. Put in a big mixing bowl and set aside.
  3. Melt butter in the microwave carefully. Try with 10 seconds intervals and check.
  4. Pour the melted butter into the mixing bowl. Mix well with a spoon until crumbs are evenly coated with butter.
  5. Press the crumbs into the cake ring and press with a spoon until flat and even.
  6. Keep in refrigerator until ready to use.

Ginger Infused Passionfruit Curd Yogurt Cheesecake

  1. In a small sauce pan, place 100g pure cream and ginger pieces and bring to boil. Turn down the heat. Simmer for 2 mins and set aside for the infusion to happen.
  2. Bloom gelatine leave in cold water. Squeeze out excess water and add to the ginger-cream. Mix until fully melted.
  3. Using an electrical mixer, beat cream cheese and sugar on high speed, while scraping the side occasionally, until creamy and smooth.
  4. In a mixing bowl, add 250g passionfruit curd, yogurt, lemon juice, ginger cream infusion and mix well with a whisk. Turn on the mixer on low speed, pour the mixture slowly into the beaten cream cheese mixture and continue beating until smooth.
  5. In another bowl, semi whip 250g pure cream. Fold into the mixture gently and evenly with a spatula.
  6. Pour the mixture into the prepare cake ring. Smoothen the top with an off-set spatula. Wrap the cake ring tightly with cling wrap and put in the freezer to set. It takes around 4-6 hours.

Italian Meringue

  1. Put sugar and water in a small saucepan and do NOT stir. Bring the water and sugar to boil at 118C. When the syrup reaches 115C, simultaneously start whisking the egg whites to soft peaks on a medium speed.
  2. When the sugar reaches 118C, turn the mixer on low speed, pour it over the egg whites slowly in a stream motion. Turn the mixer to medium high speed and continue beating for about 5mins, until the meringue is cooled down to 50C and glossy stiff peaks have formed.

To serve

1.  Unwrap the plastic covering the cake, remove the cake from the cake ring by using a hot towel to warm up the cake ring, or use blow torch safely to heat up the cake ring lightly.

2. Pipe Italian meringue on top of the cake and blow torch lightly. Enjoy!

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Golden Cube – Pistachio Petit Gateaux with Passionfruit Jelly and Milk Chocolate Coating
CakesDesserts

Golden Cube – Pistachio Petit Gateaux with Passionfruit Jelly and Milk Chocolate Coating

by koalifiedbaking

This indulgent Golden Cube is a dream come true (edible tho)- it has a nutty pistachio bavarois mousse, tangy sweet passionfruit jelly, and fluffy sponge, all covered with a layer of smooth milk chocolate coating dusted with gold powder. 

Pistachio Petit Gateaux with Passionfruit Jelly and Milk Chocolate Coating

Pistachio Petit Gateaux with Passionfruit Jelly and Milk Chocolate Coating3

After my school has officially finished, I recently went back home to relax and recharge myself before the commencement of my industry placement. I didn’t really bake much back home due to limited resources so I was so ready to storm the kitchen as soon as I am back in Sydney! In case you’re wondering, I will be working full-time for six months at Baked by Keiran, an Artisan Bakery/Patisserie in Dulwich Hill, Sydney. I have been working there part time for over a month now and I simply enjoy every moment of it despite the early hours. I guess getting up earlier than everyone else is just an inevitable part of being a pastry chef, right? Anyway, working there substantially equips me with knowledge about French patisserie as they make almost everything from scratch, which I absolutely respect. 

 

Pistachio Petit Gateaux with Passionfruit Jelly and Milk Chocolate Coating2

Back to the dessert itself, pistachio is my second favourite flavour (right behind mint chocolate) because of its unique exotic, nutty, sweet taste. To be honest, I don’t even know how to describe the taste of pistachio to do it justice. I personally think that the combination of pistachio and milk chocolate works well, because the creamy and milky note of milk chocolate complements the delicate flavour of pistachio. And the acidity of passionfruit jelly insert perfectly balances out the sweetness of other elements.

Pistachio Petit Gateaux with Passionfruit Jelly and Milk Chocolate Coating4

Pistachio Petit Gateaux with Passionfruit Jelly and Milk Chocolate Coating5

Making this kind of dessert, like many other instances in the pastry world indeed, requires a lot of patience because it requires a lot of chilling time for things to set properly in the freezer. Sometimes you simply can’t rush things to go quicker because you will risk ruining everything. Make sure you plan everything ahead so that you will have enough time to finish the product. When I made this, I also tried to multitask by making another dessert at once so I don’t get bored with the waiting time. Hope you enjoy the recipe. Cheers! 

The specific tools that I used for this recipe include:

  1. 15cm cake ring 
  2. 4cm circular cutter 
  3. 4cm half sphere silicone mould
  4. 5cm cube silicone mould 
  5. Toothpick 

Ingredients:

Sponge
  • 4 egg yolks
  • 45ml full-cream milk
  • 40g melted butter 
  • 4 egg white
  • 100g sugar 
  • 110g cake flour, sifted 
  • 1/2 tsp baking powder 
Passionfruit Jelly
  • 170g passionfruit pulp
  • 100ml warm water 
  • 4 tsp gelatine powder 
  • 100ml cold water (for blooming the gelatine powder)
Pistachio Bavarois
  • 100g egg yolk
  • 80g caster sugar 
  • 240ml milk
  • 240ml cream
  • 1 tsp vanilla extract
  • 100g pistachio paste 
  • 2 tsp gelatine powder 
  • 50ml cold water (for blooming the gelatine powder)
  • 400 pure cream, semi-whipped 
Milk Chocolate Pistachio Coating 
  • 400g milk chocolate
  • 80g vegetable oil (I used canola oil) 
  • 80g shelled pistachio, coarsely chopped 

Instructions:

Sponge
  1. Grease and line a 15-cm cake ring and set aside.
  2. Preheat oven to 175C.
  3. In a mixing bowl, combine egg yolks, milk and melted butter with a whisk.
  4. Prepare sifted cake flour and baking powder in another bowl and set aside.
  5. Using an electric mixer with a whisk attachment, whisk egg white on medium speed until foamy, then turn to high speed while slowly adding sugar. Continue whisking until the meringue reaches stiff peak.
  6. With a spatula, gently fold in the prepared cake flour and baking powder into the meringue. Try to retain as much air as you can while folding.
  7. Take out a little bit of meringue mixture and mix it with the egg yolk-butter mixture that you prepared earlier. Then fold it back to the whole meringue mixture. Gently mix with a spatula until everything is combined.
  8. Pour the cake batter into the prepared cake mould. Bake at 175C for 35-40 mins, or until stick inserted into centre comes out clean.
  9. Leave it in room temperature for 10 mins before handling. Take the cake from the cake mould and let cool completely. Using a serrated knife, cut the cake into 1-cm slices and put in freezer for 15 mins to firm up. You will need to use the slices from the middle part because they are softer and don’t have the skin.
  10. Using a 4-cm circular cutter, cut out 10 sponge circles from the cake slices for assembly.
Passionfruit Jelly
  1. Prepare a 4cm half-sphere silicone mould and set aside.
  2. Bloom gelatine powder with water and set aside.
  3. In a saucepan, bring passionfruit pulp and warm water to boil. Remove from heat and let cool for 5 mins.
  4. Stir in the bloomed gelatine and stir with a whisk until fully melted.
  5. Pour the jelly mixture to the silicone mould carefully.
  6. Put in freezer for 2-3 hours until completely set before unmoulding.
Pistachio Bavarois
  1. Bloom gelatine powder with water and set aside.
  2. In a saucepan, bring milk and cream to boil.
  3. While the milk and cream are heating up, whisk together egg yolk and sugar in a mixing bowl.
  4. As soon as the milk and cream are boiling, slowly pour them over the egg-sugar mixture while whisking it continuously.
  5. Pour the whole mixture to the saucepan and cook it like an anglaise on low heat while continuously stirring with a spatula (remember to scrap the bottom of the pan to prevent any sticking & burning).
  6. Once the mixture reaches 85C, remove from heat and strain it to another bowl to prevent further cooking.
  7. Stir in pistachio paste and vanilla with a whisk until fully incorporated.
  8. While the mixture is still hot, stir in the bloomed gelatine and mix until fully melted. Let cool.
  9. While the mixture is cooling, semi-whip the cream.
  10. Gently fold in the semi-whipped cream when the mixture is cooled to 40C.
Milk Chocolate Coating
  1. Using a double boiler or microwave, melt the milk chocolate. (If you’re using a microwave, please check every 15 secs and stir to avoid burning the chocolate)
  2. Whisk in vegetable oil until fully emulsified. You can use a stick blender for better emulsion.
  3. Add the chopped pistachio and mix.
  4. Transfer it to a rather narrow container that is deep enough to dip the bavarois in later on. Cover with cling wrap and set aside in room temperature until ready to use.
Assembly

Note: Mind that because I used a cube silicone mould, I could do it in the normal order instead of the upside down way because it wouldn’t affect the result. However, if you desire to use a different silicone mould, you may have to do it the upside down way. 

  1. Put the sponge circle in the centre of the silicone mould. 
  2. Then, put the passionfruit jelly on top of the sponge. Carefully pour in the pistachio bavarois into the mould until full. Remove any excess mousse with a small palette knife. Keep in the freezer for 6-8 hours or preferably overnight before unmoulding. 
  3. After all bavarois is unmoulded, place two toothpicks at either end of the bavarois and dip it in the milk chocolate coating until evenly coated. Gently place the bavarois to a cooling rack to allow the excess coating to drip off. Remove the toothpicks very carefully by twisting them. Store in fridge for 10-15 mins until the chocolate coating is set. Before serving, garnish with gold lustre powder. 
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