(This recipe appeared in the Summer 2021 issue of Pastry Arts Magazine)
This dessert highlights the texture and flavor of American cream cheese, which pairs so well with juicy strawberries and raspberries. It is reminiscent of a classic berry cheesecake, but is brought to a whole new level with layers of raspberry and lemon chiffon cake, crunchy coconut streusel and a red and white glaze finish.
Yield: 12-14 servings
Special equipment: Silikomart 25 x 9 cm mold old for yule log
Red Berry Marmalade
- 300 g IQF strawberries
- 150 g frozen raspberry puree
- 60 g granulated sugar
- 6 g pectin NH
- 5 ml citric acid
- In a saucepan, heat raspberry puree to 284˚F (l40°C), then add the mix of sugar and pectin. Once its start boiling, add half of the IQF strawberries. Boil for 1 minute and add then add the rest of the berries. Boil for 1 more minute, then add the citric acid.
- Pour in mold and allow to set. Freeze.
Raspberry and Lemon Chiffon Biscuit
- 140 g cake flour
- 2 g baking powder
- 1 g salt
- 70 g egg yolks
- 175 g superfine granulated sugar, divided in 3 measurements
- 20 g lemon zest
- 180 g egg whites
- 120 g frozen raspberry puree
- 8 g egg white powder
- Sift together the cake flour, baking powder and salt.
- In the bowl of an electric mixer fitted with the whisk attachment, whip the egg yolks with 10 g of the granulated sugar and the lemon zest until light and fluffy.
- Using a clean bowl and whisk, whip the egg whites with 50 g of the remaining granulated sugar to the meringue stage.
- Make another meringue with the raspberry puree, egg white powder and the remaining 115 g superfine granulated sugar.
- Mix all three mixture together and fold into the dry ingredients. Spread into a thin layer on baking tray 20.8ʺ x 12.7ʺ (53 cm x 32.5 cm) line with a Silpat or parchment paper and bake at 375˚F (190°C) until done. Cut appropriately sized inserts for mold.
Cream Cheese Mousse
- 10 g gelatin (200-bloom)
- 50 g chilled water
- 500 g cream cheese
- 80 g confectioners’ sugar
- 75 g egg yolks
- 75 g superfine granulated sugar
- Finely grated zest of 1 lemon
- 50 ml vodka limoncello
- 700 g heavy cream 35%, whipped to soft peaks
- Bloom the gelatin with chilled water for 1 hour.
- In bowl of mixer fitted with the paddle attachment, mix together the cream cheese, confectioners’ sugar and lemon zest.
- Make a sabayon with the egg yolks, superfine granulated sugar and limoncello.
- Melt the gelatin and add it while warm to the sabayon. Fold in the cream cheese mixture and, finally, the whipped cream.
Recomposed Coconut Streusel
- 60 g superfine granulated sugar
- 60 g dry coconut powder
- 55 g cake flour
- Finely grated zest of 1 lemon
- 60 g unsalted butter
- 50 g white chocolate, melted
- Mix all ingredients except the white chocolate together, combining to form a dough.
- Grate the dough using a sieve and then chill for 1 hour.
- Bake at 300˚F (150˚C) for 15-18 minutes. Cool.
- Add the melted white chocolate to the streusel to bind it together, then set in desired mold for insert.
Red & White Glaze
- 24 g powdered gelatin (200-bloom)
- 120 g chilled water
- 126 g water
- 226 g superfine granulated sugar
- 226 g liquid glucose
- 160 g sweetened condensed milk
- 226 g white chocolate coverture
- 90 g neutral glaze
- Water-soluble red and white gel food coloring
- Bloom gelatin in water
- Boil water and sugar together in a saucepan. Once the sugar is dissolved, add the liquid glucose. Bring it to a boil for 30 seconds and add condensed milk, white couverture and neutral glaze. Once temperature reaches 122˚F (50°C), add bloomed gelatin to it. Divide glaze and color with red and white food coloring.
- All the inserts should be smaller than the cake size. Heat the marmalade with a hot air blower and stick on raspberry chiffon. Follow the same method for the streusel and another piece of raspberry chiffon.
- Add mousse to pan, then add frozen inserts (refer to photo for layering). Blast-freeze for 1 hour.
- Meanwhile, blend the glaze with red and white colour at bring it to 90˚F (32˚C). Pour the two glazes in a beaker and pour on frozen yule log into small lines flowing in perpendicular style. Clean the bottom and store in chiller. Consume at 41-46˚F (5-8°C).
About Arvind Prassad
Chef Arvind is the Co-Founder and Director of Academics at Whitecaps International School of Pastry, Bengaluru, India. He has worked with prestigious international brands such as Park Hyatt Dubai, Grand Hyatt Dubai, and TC Gardenia, and has bagged numerous awards – Young Chef of the Year, Best Chocolate Showpiece – Indian Chocolate Master, Chocolate Star Competition, Italy – to name a few.