Almond Poppy Seed Cheesecake Bombe Pastry Chef Aaron Davis (IG: @chefaedavis) | 📷: Sara Bishop

As you take a slice of the Almond Poppy Seed Cheesecake Bombe, you’ll experience a symphony of flavors and textures. The creamy cheesecake filling with hints of almond and poppy seeds harmonizes with the tender almond sponge cake, creating a luxurious and unforgettable dessert. This masterpiece not only delights the senses but also tells a story of sophistication, making it a perfect centerpiece for special occasions or a memorable indulgence shared with loved ones.

Ingredients for Poppy Seed Pain de Genes:

• 325 g. Almond Paste
• 5 ea. eggs
• 35 g. corn syrup
• 2.5 g. salt
• 60 g. all-purpose flour
• 110 g. butter, melted
• 20 g. poppy seeds

Method for Poppy Seed Pain de Genes:

1. Separate eggs.
2. Paddle the almond paste on low speed while gradually adding the egg yolks, corn syrup, and salt.
3. Scrape the bowl and add the flour, followed by the melted butter.
4. Gradually add the egg whites being careful not to over-aerate the mixture.
5. Fold in the poppy seeds.
6. Pour into a lightly greased, parchment-lined ¼ sheet pan; bake at 325° for 16-18 mins.

Ingredients for Meyer Lemon Cremeux:

• 1 ea. Gelatin Sheet (or Gelatin Mass, 1 tsp gelatin powder + 24 g ice water)
• 130 g. Whole Milk
• 103 g. Cream
• 2 ea. egg yolks
• 50 g. sugar
• 7 g. glucose syrup
• 21 g. The Perfect Purée Meyer Lemon Concentrate, thawed

Method for Meyer Lemon Cremeux:

1. Bloom the gelatin.
2. Using the milk, cream, egg yolks, sugar, and glucose, make a crème anglaise.
3. Stir in the bloomed gelatin.
4. Cool to room temperature; stir in the Meyer Lemon Concentrate.
5. Portion immediately and freeze.

Ingredients for No-Bake Vanilla Bean Cheesecake:

• 150 g. heavy cream
• 340 g. cream cheese
• 50 g. granulated sugar
• 7 g. sour cream
• 1 tsp. vanilla bean paste

Method for No-Bake Vanilla Bean Cheesecake:

1. Whip the heavy cream to medium peaks and set aside in the fridge.
2. Cream the remaining ingredients until smooth.
3. Fold in the reserved whipped cream.
4. Portion immediately and refrigerate.

Ingredients for Poached Meyer Lemon:

• 227 g. water
• 227 g. sugar
• ½ tsp. vanilla bean paste
• 2 ea. Meyer Lemon

Method for Poached Meyer Lemon:

1. Bring the water, sugar, and vanilla bean paste to a boil.
2. Supreme the lemons, or otherwise remove the membrane.
3. Add the lemon to the boiling syrup and boil for 30 seconds; remove from the heat.
4. Once cooled, gently break up with gloved hands.

Assembly:

1. Plate/finish/decorate as desired.
2. Elements can be used for a plated dessert or to finish dessert.