| For the Cardamom Lime Cheesecake: |
| • | 227 g. cream cheese |
| • | 120 g. granulated sugar |
| • | 284 g. sour cream |
| • | 1/2 ea. lime zest |
| • | 1/2 tsp. ground cardamom |
| • | 1/2 tsp. vanilla bean paste |
| • | 1 ea. whole eggs |
| • | 10 g. egg yolks |
| • | 15 g. whole milk |
| • | 2 1/2 ea. gelatin sheets |
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| Method for the Cardamom Lime Cheesecake: |
| 1. | Bloom gelatin. |
| 2. | Paddle the cream cheese, sugar, sour cream, lime zest, cardamom, and vanilla bean paste until smooth. |
| 3. | Add the eggs, yolks, and milk. |
| 4. | Bake in a baking dish, covered with foil and slightly vented at 275˚F until set. |
| 5. | While still hot, blend the cheesecake base with the bloomed gelatin. |
| 6. | Portion into molds/tart shells/vessels as desired. |
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| For the Blueberry Fluid Gel: |
| • | 56 g. The Perfect Purée Blueberry Puree, thawed |
| • | 62.5 g. granulated sugar |
| • | 2.1875 g. agar |
| • | 81 g. glucose syrup |
| • | 94 g. water |
| • | Lime Juice as needed |
| |
| Method for the Blueberry Fluid Gel: |
| 1. | Combine the sugar and agar. Set aside. |
| 2. | Combine the Blueberry Puree, glucose syrup, and water in a small pot. |
| 3. | Add the sugar mixture and bring to a boil, stirring constantly. Boil for 30 seconds. |
| 4. | Remove from heat and refrigerate until set. |
| 5. | To prepare: Add mixture to a blender and puree until smooth. Add lime juice to adjust consistency as needed. |
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| For the Graham Cracker Sable: |
| • | 227 g. unsalted butter, softened |
| • | 99 g. sugar |
| • | 3 g. cinnamon |
| • | 7 g. baking powder |
| • | 2 g. salt |
| • | 3 g. vanilla |
| • | 30 g. egg yolks |
| • | 212 g. cake flour |
| • | 113 g. graham cracker crumbs |
| |
| Method for the Graham Cracker Sable: |
| 1. | Follow creaming method. |
| 2. | Wrap and store in fridge for one hour before use. |
| 3. | Roll, cut, and shape as desired. |
| 4. | Bake at 350˚F until evenly browned. |
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| For the Lime Curd: |
| • | 78 g. eggs |
| • | 74 g. granulated sugar |
| • | 63 g. lime juice |
| • | 113 g. unsalted butter, softened |
| • | 1 g. gelatin sheets |
| |
| Method for the Lime Curd: |
| 1. | Bloom the gelatin. |
| 2. | Combine the eggs, granulated sugar, and lime juice. |
| 3. | Cook over a double boiler whisking constantly until thickened and the bubbles/foam have resided. |
| 4. | Remove from heat. Add the bloomed gelatin. |
| 5. | Immersion blend the butter into the curd mixture at 113˚F. |
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| For the Freeze-dried Blueberry Meringues: |
| • | 50 g. egg whites |
| • | 100 g. granulated sugar |
| • | 1/2 tsp. vanilla bean paste |
| • | 9 g. powdered sugar |
| |
| Method for the Freeze-dried Blueberry Meringues: |
| 1. | Whip the whites, granulated sugar, and vanilla bean paste to stiff peaks. |
| 2. | Sift the powdered sugar into the meringue and fold in to combine. |
| 3. | Spread/pipe as desired onto a silpat lined baking sheet. |
| 4. | Sprinkle with crushed freeze-dried blueberries. |
| 5. | Bake at low temperature oven (180˚F or lower) until dehydrated, not browned. |
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