(This recipe appeared in the Fall 2021 issue of Pastry Arts Magazine)
Blackberry Compote, Yuzu Curd and Honey Gelee
This dessert emanates Southern California with the subtle addition of the chevre to a traditional cheesecake base. The citrus and honey notes are also a wink to the local agriculture and well-tended bee hives.
Yield: 15 individual 3ʺ (7.6 cm) round servings
Coconut Feuilletine Graham Crust
- 113 g graham cracker crumbs
- 113 g shredded desiccated coconut, toasted
- 113 g feuilletine
- 200 g granulated sugar
- 340 g salted butter, melted
- Combine all the dry ingredients and mix well. Slowly blend in the melted butter until the ingredients are well coated.
- Deposit into 3ʺ (7.6 cm) round Fleximat forms, pressing until the crust is uniform and compact. Bake at 325˚F (163˚C) for 8 minutes, until set. Allow to cool before adding cheesecake filling.
- 255 g heavy cream
- 85 g water
- 11.3 g Knox powdered gelatin
- 170 g unsalted butter, room temperature
- 255 g granulated sugar
- ¼ teaspoon salt
- 255 g cream cheese, room temperature
- 255 g chevre cheese
- 85 g sour cream
- Whip the cream to soft peaks and set aside in refrigerator.
- Place the water into a small mixing bowl. Sprinkle the gelatin on top and whisk to blend through. Once set, melt over a bain marie until liquid and clear. Set aside.
- Combine the butter, sugar and salt in a stand mixer and blend with a paddle until there are no lumps. Slowly add the cream cheese in handfuls until completely blended, scraping the bowl after every addition. Repeat with the chevre cheese. Add the sour cream, mix, and scrape the bowl down again. Take about 1 cup of the mixture and whisk into the melted gelatin. Pour the gelatin mixture into the mixing bowl on low speed. Scrape the bowl and blend again. Fold in the whipped cream in thirds by hand.
- Deposit into a 3ʺ (7.6 cm) Flexi mat form that has been prepared with the Coconut Feuillitine crust. Freeze until set. Remove and thaw at least 45 minutes before serving.
- Fresh Blackberries
- White chocolate décor
About Heather Campbell
Heather Campbell works as the Executive Pastry Chef at the Ojai Valley Inn & Spa in Ojai, California. Her parents, who both loved to cook, were her earliest influences. She has hundreds of cookbooks and periodicals for reference, as well as culinary social media. Her inspiration for new recipes comes from a variety of art forms, including culinary, music, fashion, drawings, paintings, sculptures, and so much more.