Death by dessert

White Chocolate Cheesecake with Vanilla Mousseline

INGREDIENTS
White chocolate cheesecake 16 pieces                           
Cream cheese 425 gm
Sugar 113 gm 
Cornstarch 15 gm
Eggyolk 50 gm
Whole eggs 57 gm
Sour Cream 85 gm
Heavy Cream 113 gm
White Chocolate 250 gm
Vanilla extracts 10 gm

Method
Mix cream cheese, sugar, starch and vanilla extract until smooth. Slowly add eggs and yolks. Add sour cream and make a ganache with cream and chocolate, and add to mixture. Bake 120 C in a water bath until set. Chill.

INGREDIENTS FOR VANILLA MOUSSELINE
Milk 1,000 gm
Egg yolks 160 gm
Sugar 450 gm
Corn starch 140 gm
Vanilla Bean 2 split
Butter 250 gm
Butter 250 gm

Method
Make pastry cream, by boiling milk with vanilla,and temper yolks, sugar, starch and cook until thick. Add butter and cool overnight. Add second butter and whip until light and creamy.

INGREDIENTS FOR RED FRUIT JELLY
Strawberry Puree  481 gm
Sugar 44 gm
Gelatin 10.5 gm
Invert sugar 10 gm
Glucose 10 gm

Method
Place puree and sugar in a sauce pot and boil, add trimoline and bring back to a boil. Add glucose and boil again. Add bloomed gelatin.

INGREDIENTS
Butter 430 gm
Brown sugar 92 gm
Sugar 100 gm
Honey 166 gm
Maida 500 gm
Graham cracker 110 gm
Salt 14 gm
Cinnamon 2 gm

Method
Cream butter, sugar and brown sugar. Add honey. Combine dry ingredients and add to butter mixture. Mix well. Rest in the fridge for a few hours. Roll in a dough sheete (2 ½ thin and cut). Bake in oven at 140C for 20 minutes.

Chocolate Crunchy Bar with Coffee Infusion

INGREDIENTS FORMILK CHOCOLATE BISQUIT 2 Frames 60x40                                     
38% Milk chocolate 485 gm
Butter 412 gm
Egg Yolks 240 gm
Invert sugar 80 gm
Egg whites 405 gm
Sugar 209 gm
Maida 195 gm

Method
Melt chocolate and butter. Whip yolks and invert sugar to ribbon. Whip egg whites with granulated sugar. Fold half whites into the chocolate mixture. Fold into yolk mixture. Add dry ingredients followed by the last egg whites. Scale at 1,000 gm per sheet. Bake at 160C.

FOR ESPRESSO CRUNCH    
Butter 420 gm
Cocoa Powder 141 gm
Maida 420 gm
Sugar 386 gm
Espresso Beans 17 gm
Espresso Powder 17 gm
Salt 3 gm

Method
Partially grind the espresso beans. Cream butter, sugar, cocoa powder, espresso powder and salt. Add flour and ground beans and bring dough together. Break up onto a silpat and bake until brown. Cool and grind.

INGREDIENTS FOR COFFEE BRULEE    
Coffee 113 gm
Cream 1051 gm. (Infuse for 10 mins)
Sugar 194 gm
Infusion 970 gm
Milk 194 gm
Vanilla 2 each
Yolks 194 gm
Gelatine 13 gm

Method
Maker a dry caramel, deglaze with infusion of milk. Temper yolks and cook until 84C. Add bloomed gelatin and coffee paste.

FOR CHOCOLATE MOUSSE 2 Frames 60x40    
Milk 350 gm
Cream 350 gm
Yolks 350 gm
Sugar 148 gm
Invert sugar 236 gm
64% Chocolate 860 gm w Soft cream 1,702 gm
Coffee paste 130 gm

Method
Heat milk and cream, temper yolks and sugar and cook until 84C. Strain over chocolate and invert sugar and coffee paste. Stir for good emulsion. Folds, whip cream 2,000 gm per frame.

ASSEMBLY
On a silpat cut the milk chocolate sponge with a 60x40 frame. Spread 100 gm of coffee brulee onto the cake. Evenly spread 700 gm of coffee crunch. Using an offset spatula, pack the crumb. Place in the freezer to allow to firm for a few minutes. Pour the rest of the Brulee on top of the crunch. Let Brulee set and add second biscuit. Add chocolate mousse and spread evenly. Freeze. Cut in the shape of the bar and serve chilled.

— Recipes courtesy Chef Irfan Ahmed