Cheesecake by Antonio Bachour
A coconut cheesecake petit gateaux by pastry chef Antonio Bachour, with compressed Malibu pineapple, white chocolate coating, coconut whipped ganache and coconut panna cotta.
Ingredients
| 500 g | cream cheese |
| 224 g | granulated sugar |
| 28 g | whole milk |
| 564 g | Greek Yogurt |
| 2 | large whole eggs |
| 3 | large egg yolks |
| 1 | pineapple |
| 1 | vanilla beans |
| 250 g | Malibu rum |
| 500 g | opalys white chocolate (coating) |
| 100 g | cocoa butter |
| 100 g | finely coconut flakes |
| 180 g | coconut puree |
| 30 g | glucose |
| 30 g | invert sugar |
| 270 g | opalys white chocolate (ganache) |
| 520 g | whipped cream |
| 34 g | Malibu |
Instructions
Cheesecake
- Pre heat the oven to 104Ā°C. In a stand mixer fitted with a paddle attachment, beat cream cheese with sugar until smooth.
- In a separate bowl, combine eggs, yolks and milk. Add egg and milk mixture to cream cheese and sugar mixture in stages, slowly, scraping the bowl as you go to prevent lumps.
- Add the greek yogurt and mix in low speed. Pass through a fine mesh strainer.
- Pour cheesecake into the Bachour Pavoni "Pastel" mold and fill until 3/4 of the mold. Bake for 35 minutes; turn off oven, and let sit for another 10-15 minutes. Check to see if done by gently shaking. Chill completely and remove from molds.
Compressed Malibu Pineapple
- Place all the ingredients (1 pineapple, 1 vanilla beans, 250 g Malibu rum) into a vacuum pack and seal. Compress the ingredients and marinate in the refrigerator for few hours.
White chocolate coating
- Melt chocolate and cocoa butter to 45Ā°C, temper to 29Ā°C. Dip each cheesecake into the white chocolate coating and sprinkle coconut flakes around it.
Coconut whipped ganache
- Bring the coconut puree to boil with the glucose and invert sugar, gradually pour over the white chocolate, emulsify with a hand blender.
- Mix with the cold cream and Malibu. Let set in the refrigerator for 12 hours.
Assembly Whip the coconut whipped ganache to medium peak. Pipe coconut panna cotta on top the cheesecake. Decorate with compressed pineapple, decorate with some chocolate garnish.