Strawberry Mascarpone Cheesecake and Strawberry Gelée

Manabu Inoue / Pastry Chef, Morimoto, New York, NY; Event - 2nd Annual StarChefs Pastry Compeition 2015; Photo by

Strawberry Gelée:
    • 500 g. The Perfect Purée Strawberry Puree, thawed
    • 100 g. water
    • 50 g. sugar
    • 4 g. Kappa Carrageenan
1. Boil the purée and water, add sugar and Kappa Carrageenan and bring back to boil. Pour onto a sheet tray lined with plastic wrap. When chilled, cut into desired shape.
Pistachio Parfait Glace:
    • 500 g. milk
    • 180 g. egg yolks
    • 100 g. sugar
    • 12 g. gelatin, bloomed
    • 160 g. PreGel 5-Star Chef Pastry Select Pistachio Superior Paste
    • 25 g. honey
    • 550 g. whipped cream
1. Cook the milk, yolks, and sugar into a creme anglaise. Add the gelatin, pistachio paste, and honey, strain through a chinois, and cool. Fold in the whipped cream and pour into half-cylinder Demarle molds. Freeze.
Strawberry Mascarpone Cheesecake:
    • 100 g. The Perfect Purée Strawberry Puree, thawed
    • 10 g. PreGel 5-Star Chef Strawberry Compound
    • 400 g. mascarpone
    • 150 g. egg yolks
    • 150 g. sugar
    • 100 g. egg whites
    • 85 g. sugar
    • 40 g. cake flour
    • 40 g. corn starch, sifted with the cake flour
1. Mix the purée, compound, and mascarpone together. Whip the yolks with 150 grams of sugar until you reach ribbon stage; reserve. Whip the egg whites with 100 grams of sugar to make a meringue. Mix the cake flour and cornstarch into the mascarpone, then fold in the yolks and the meringue. Line a half sheet tray with parchment and pour batter onto tray. Bake for 10 minutes at 300°F. When cool, cut into desired shape.
Chocolate Purse:
    • Cacao Barry Dark chocolate, tempered
    • Cacao Barry Milk chocolate, tempered
    • Cacao Barry White chocolate, tempered
    • Gold leaf
1. Wrap a moistened cutting board with acetate. Place the dark chocolate on the board and drag a plastic scraper across it to create zig zag pattern. Cut the acetate to the desired length, bring the ends together to form the purse shape and set aside to harden. Garnish with the milk and white chocolates and gold leaf.
To assemble and serve:
Place the Strawberry Mascarpone Cheesecake on the plate and top with Strawberry Gelée. Unmold the Pistachio Parfait Glace and place inside the Chocolate Purse. Place the purse on top of the cheesecake. Garnish the plate with additional gelée pieces.