Mini Osmanthus Cheesecake Entremet
January 19, 2018
Happy Friday Folks! In less than 48 hours, I'll be hopping on a plane bound for shithaca, the desolate land of bountiful snow. Exciting! Hopefully, your Sunday will be more eventful than mine, but at least I have the time to bake one last time in Shanghai!
China has such a strong food culture, a fact that I feel is often neglected by American born Chinese. I came to this realization while enjoying some classic Chinese dessert at a shop called Honeymoon (highly recommended) with my childhood friend. Typically, Chinese cuisine has very strong, bold flavors (garlic, spice, soy sauce..etc). However, when it comes to dessert, my people often stick to mild flavors such as fruit and coconut to create simple confectionaries.
Wanting to create a piece that was representative of my culture, I began playing around with flavors that would otherwise be considered wack. Yet, given my multicultural background, it was impossible to create something that was solely based in Chinese cuisine AND representative of myself. The result: a rustic, mini-entremets featuring an osmanthus cheesecake, set orange curd, and classic chocolate mousse. For those who don't know of osmanthus, it is a flower that has a unique flavor; the aroma pairs particularly well with fresh citrus fruit. It may be possible to find osmanthus syrup at a local Asian grocery, but I got mine from a relative who makes her own (the mixture consists of osmanthus flower, salt, and sugar).
I hope my story will remind you that culture is of utmost importance. Explore the culture you grew up in, but also never forget those that your parents and relatives grew up in. The world is full of so much culture and its really up to us to preserve said cultures. In the meantime, lets hope that I won't have to spend 10 hours in the Moscow airport again. Have a great weekend!
For the Oreo Cookie Base
- 6 oreos (cookie only)
- 1 tbsp. of butter, melted
For the Osmanthus Cheesecake
- 50g of cream cheese
- 1 1/2 tbsp. of granulated sugar
- 2 1/2 tsp. of milk
- 1 tsp. of osmanthus syrup
- 15g of egg, beaten
- 3/4 tsp. of flour
- 1 tbsp. of mascarpone cheese
For the Set Orange Custard
- 1 egg yolk
- 1 tbsp. of granulated sugar
- 1 tsp. of flour
- 1 large orange, juice only (~3-4 tbsp.)
- 1/4 tsp. of powdered gelatin
For the Chocolate Mousse
- 1 egg
- 1 tbsp. of granulated sugar
- 1/4 cup of heavy cream
- 50g of dark chocolate, tempered
- 1/4 tsp. of gelatin
- Whipped Cream
- Chocolate Shavings
- Orange Twists
- Crush the oreo cookies or blitz in a blender until you have fine crumbs.
- Mix in the melted butter.
- Line one bottom of a ring mold with aluminum foil and press the crust into the bottom. Chill in the fridge until ready to use. *
Cream the cream cheese and sugar until light and fluffy.
Mix in the milk and osmanthus syrup over a bain marie.
Remove from bain marie and mix in beaten egg.
Introduce the flour. **
Mix in the mascarpone
Transfer the mixture into the ring mold with the crust and bake in a 325F/150C preheated oven for approximately 12 min or until the center of the cheesecake slightly jiggles.
Let cool in the oven until room temperature. Chill in the fridge for one hour
Set Orange Custard
Beat the egg yolk, and flour until combined.
Heat the orange juice and sugar until barely simmering. Pour the hot juice into the yolk mixture SLOWLY in a THIN stream. Whisk until fully incorporated.
Return the mixture to a medium-low heat, whisking constantly until the mixture thickens. Bloom the gelatin in some orange juice. Whisk in the gelatin.
Whisk the cream until medium-soft peaks form.
Whisk the eggs and sugar over a bain marie until pale, thick, and tripled in size. Bloom the gelatin in some cream and whisk into the egg mixture.
Fold the egg mixture into the chocolate. Then fold in the cream.
Sprinkle gelatin over mango juice, heat and stir until dissolved.
Freeze until ready to assemble.
Bloom the gelatin in 2 tbsp of milk.
Melt the chocolates over a bain-marie. Stir in the gelatin and mix until dissolved.
Whip the eggs over a bain-marie until pale and thick.
Whip the cream until medium peaks form.
Fold the eggs into the chocolate, then the whipped cream.
Chill until ready to assemble.
Once the cheesecake is cooled and set, line the inside of the ring mold with a thin layer of acetate that comes above the ring mold. This will create smooth edges on your entremet.
Pour the orange custard over the cheesecake. Chill in the freezer for one hour.
Pipe the chocolate mousse onto the frozen orange custard.
Freeze for at least two hours.
Remove the entremet from the ring mold by slightly warming the sides of the ring mold with a hot towel.
Garnish with fresh whipped cream, chocolate shavings, and an orange twist.
* I used the same ring molds used to make mousse cakes
** Please refer to my Chai Latte Cheesecake recipe for a note on introducing