Thursday, 13 December 2012

Cherry Cheesecake & Orange Panna Cotta with Mango Gelée

这是我2012年最后一个贴子了,这几天还是很忙碌的在工作,然后就要急急的收拾行李和老公度假去。 这是上个礼拜我们家温馨的圣诞晚餐。之前也提及和家婆商讨了今年一切从简,所以大家各自准备一道菜肴,那么我就自然比较轻松,不必一人独苦!!

Starter Salmon Roulade(家婆负责)
Side:    Potato Salad (姑姑负责)
Dessert:  Cherry Cheesecake (我负责)
               Orange Panna Cotta with Mango Gelée. (我负责)

当天的晚餐虽然简单,但是都合大家口味,尤其喜欢家婆Salmon Roulade。 食谱她说以后才补上。吃着吃着,姑姑问起怎么没拍主菜和她的salad,喔,对hor。。但是食物已经一半在肚子里了啦,抱歉抱歉。呵呵。。。!那样也好,不用老是要客人等我拍照才可以动刀叉对吧!

这褶贴子整理得有点仓促,希望见谅了。在这里还是要谢谢大家一年来支持Helena‘Kitchen。 也祝大家圣诞和新年快乐!

Cherry Cheesecake

*To prepare the cheesecake, start a day ahead by making the macerated cherries

Macerated Cherries
20 cherries (pitted)
1 cup cherry brandy
1 tbsp sugar
1 tsp lemon juice

Combine all ingredients and let it soak overnight.

10 Arnott’s shredded wheatmeal biscuits
60g pistachio
2 tablespoons (packed) golden brown sugar
1/8 teaspoon salt
8 tablespoons unsalted butter, melted 
1 teaspoon vanilla extract

1/4 cup water
15g gelatin powder
340g Philadelphia-brand cream cheese, room temperature
250g heavy whipping cream
140g caster sugar
1 tablespoon fresh lemon juice
1 cup chopped macerated cherry
1 drop of pink food colouring


For crust:

1. Preheat oven to 180°C. Blend first 4 ingredients in processor until crackers are finely ground. Add melted butter and vanilla; process until moist crumbs form.

2. Press crumb mixture onto 8-inch-diameter springform pan. Bake crust until deep golden brown, about 15 minutes. Cool.

For filling:
1. Pour 1/4 cup water into small saucepan; sprinkle gelatin over. Let stand 10 minutes. Stir over very low heat just until gelatin dissolves. Set aside.

2. Blend cream cheese, sugar, lemon juice and food colouring in processor until smooth (about 2-3 minutes on medium speed). With machine running, add warm gelatin mixture through feed tube and blend well. Turn the mixer speed to low and add berries puree until smooth. Add in cream and beat until mixture is well combine. Pour filling into crust. Chill until set about 4 hours.

Chocolate Mirror Glaze (镜面巧克力淋酱)

80ml water
50g caster sugar
4g gelatin
30g cocoa powder
80ml thicken cream

1. Pour water over gelatin powder in a heat proof bowl. Let it sit for 5 minutes. Then sit the bowl over a double boiler, stir the gelatin until it dissolves. Sift in cocoa powder and stir well.

2. Add sugar to cream, in a saucepan heat the cream and sugar until sugar dissolves. Add in cocoa mixture and mix well. Pour over chilled cheesecake and set for overnight.

Recipe adapted from:
Cherry Cheesecake - Helena’s kitchen
Chocolate Mirror Glaze – Carol自在生活

Ingredients: (Make 5-6)
For Orange Panna Cotta
120ml milk

600ml pouring cream

150g castor sugar
(I used 110g)
10g gelatine powder

1 tsp finely grated orange zest
1tsp vanilla extract

For the mango gelée:
2 medium mangoes (make 200g mango purée)
100g diced mango
30g caster sugar
4g gelatine powder

1. Pour milk into a small bowl, stir in gelatin and set aside.

2. Place cream, sugar, zest and vanilla in a saucepan. Slowly bring to boil, stirring until sugar dissolves. Remove from heat, add gelatin mixture and stir until gelatin dissolves.

3. Set aside to cool for 15 mins. Strain mixture and pour into prepared moulds. To make the “angle” effect, arrange the moulds in an egg tray and tilt a little.

4. Refrigerate for an hour until panna cotta slightly set. In the mean time prepare for mango gelée.

5. Peel the mangoes and cut away the flesh from the seed. Puree them finely.

6. Add sugar to half of the mango puree in a saucepan and warm over low heat until sugar dissolve. Remove the saucepan from the stove and stir in gelatin until gelatin dissolves. Add the remaining mango puree and stir well. Add in the diced mango and let the gelée cool to the room temperature and pour over set panna cotta. Chill to set at least 4 hours.

Recipe adapted from:
Panna Cotta- The Australian Magazine, May 28-29 2011
Mango Gelée –Anhs Food Blog

我在巴厘岛买了这个napkin rings, 当天要用时才发现ring 很小怎样挤都不能把餐巾挤进去,于是就快快上youtube求救。。原来摺餐巾也是一门学问!

Luigi video clip -How to set up napkin rings