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LILIKOI CHIFFON CREAM CHEESE CAKE

CRUST INGREDIENTS:

  • 4 ounces Honey Graham Crumbs
  • 1 ounce Macadamia Nuts, diced
  • 1 ounce Butter, melted
  • 1 ounce Granulated Sugar
  • 1 ounce Bread Flour

METHOD:

Mix crumbs, sugar and nuts in a mixing bowl. Add melted butter and mix until evenly blended and moistened by the butter. Spread the mixture evenly in a half-sheet pan. Bake at 350°F for about 10 minutes. While still warm, cut crust into small circles and let it cool for filling.

CHIFFON CAKE:

  • 4 ounces Cream Cheese, low fat
  • 2 ounces Granulated Sugar
  • 3 each Gelatin Leaves
  • 3 ounces Lilikoi Juice (passion fruit)
  • 10 ounces Heavy Cream
  • 3 ounces Water

METHOD:

Cut the lilikoi fruit in half and scoop all the seeds and juices into a saucepan. Add the water and let it simmer for 2-3 minutes. Strain the lilikoi through a fine sieve and use the back of a spoon to press all the juices out. Dissolve the gelatin leaves in the warm lilikoi juice. While the gelatin is dissolving, cream the sugar and cream cheese in a small mixing bowl. Temper the lilikoi juice with a scoop of cream cheese mixture, and then add the rest of the lilikoi juice into the mixing bowl. Mix well and transfer to a stainless steel bowl. In another bowl, whip the heavy cream and fold into lilikoi mixture. Place an acetate tape around the perimeter of the crust, then fill with lilikoi cream cheese. Put in freezer for 30 minutes.

GUAVA SAUCE:

  • ½ pound Fresh ripe Guava
  • 2 tablespoons Corn Starch
  • ½ cup Granulated Sugar
  • ½ cup Water

METHOD:

Boil guava in the water until tender then puree guava and strain through a fine sieve. Add the pureed guava to a saucepan and add water if necessary to make one cup. Add the sugar, adjusting the amount needed, depending on the sweetness of the guava. Thicken the sauce with cornstarch and water mixture and let the sauce simmer for 1 minute. Store covered in the refrigerator to cool.

CREAM ANGLAISE:

  • ¼ cup Heavy Cream
  • ½ cup Granulated Sugar
  • ¼ each Vanilla Bean
  • ½ each Egg Yolk
  • 1 teaspoon Grand Marnier
  • 1 teaspoon Orange Zest

METHOD:

To make the cream anglaise, bring the cream, sugar and vanilla bean to a boil over medium heat. Whisk the egg yolk and while whisking constantly, beat about half of the hot cream into the egg yolk then back to the saucepan over low heat. Stir with a wooden spoon until the sauce has thickened and coats the back of the spoon. Do not allow the mixture to boil or the custard will curdle. Remove from heat and let cool.

BUTTERFLY TUILLE:

  • 1 ounce Bread Flour
  • 1 ounce Powdered Sugar
  • 1 ounce Egg White
  • 1 ounce Butter, melted
  • 1 teaspoon Ground Ginger
  • 1 teaspoon Cocoa Power, for chocolate tulle

METHOD:

To make the tulle, mix all ingredients except cocoa powder in a mixing bowl at medium speed for two minutes or until smooth. Separate ¼ cup of the mixture and add cocoa powder. Place in a paper cone. Spread the regular tulle mixture into the butterfly template. Use the chocolate tulle to decorate the butterfly. Remove the template and bake for 3 minutes or until golden brown in a 350ºF oven. While the tulle are still hot, bend into a "v" shape and let cool.

LILIKOI GLAZE:

  • ½ cup Lilikoi Juice
  • ¼ cup Water
  • ¼ cup Sugar
  • 2 tablespoons Cornstarch

METHOD:

To make the glaze, cut the lilikoi fruits in half and scoop out the pulp and seeds into a saucepan. Add the sugar and half of the water and bring to a boil over medium heat. Thicken with a water and cornstarch mixture. Refrigerate.

CHOCOLATE LEAVES:

  • ½ pound Hawaiian Vintage Chocolate
  • 4 each Rose Leaves

METHOD:

Melt and temper chocolate. Dip the entire back of rose leaf into the chocolate and refrigerate till ready to use. Pour the rest of the chocolate into a paper cone for use as an outline for the sauce.

ASSEMBLY:

  • Sliced Seasonal Fruit
  • Whipped Cream

Remove cake from freezer and glaze the top of the cake with the lilikoi glaze. Pipe the chocolate in teardrop-shapes on a cold plate and let the chocolate set. Pour the guava sauce onto plate. Pipe the anglaise in a line and small dots. Drag a small wooden skewer through the line in a circular motion to create a corkscrew pattern. Pull the skewer through the dots to create a heart-shape. Remove the acetate from the cake and place it on the center of the plate. Make a small rosette with the whipped cream on the top of the cake. Place chocolate leaf and butterfly tulle on top. Finish with sliced fresh fruit.

Watch Sam Choy’s Kitchen, Saturday at 6:30pm on News 8. 

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COCONUT CRUSTED DUCK BREAST

DUCK PREPARATION:

  • 2 whole Ducks

METHOD:

Debone and reserve thigh and leg meat for forcemeat. Place 4 boneless duck breasts aside in chill.

FORCEMEAT STUFFING:

Reserved Duck Meat

  • 1 tablespoon Olive Oil
  • 2 teaspoons Shallots (chopped)
  • 1 teaspoon Ginger (chopped)
  • 1 ounce Dry White Wine
  • 2 tablespoons Hoi Sin Sauce
  • ¼ teaspoon Five Spice
  • 1 teaspoon Thyme (chopped)
  • 1 tablespoon Light Whipping Cream
  • 2 tablespoons Pistachio Nut
  • 1 Egg Yolk

Salt and pepper to taste

METHOD:

Sauté reserved meat until golden brown then add shallot and ginger. Deglaze with white wine, add hoi sin sauce, thyme, five spice, salt and white pepper. Mix together, continue sautéing. Remove and puree in a food processor, add egg yolk, whipping cream and continue to puree until smooth. Combine pistachio nuts and pureed mixture together. Set aside and store covered in the refrigerator.

COCONUT CRUST:

  • ¼ cup Coconut (roasted, shredded)
  • ¼ cup Panko
  • 1 tablespoon Basil (chopped)
  • 2 ounces Mango Chutney

METHOD:

Combine coconut, panko and basil together in a bowl and set aside. Cut a small slit into the duck breast and pipe the forcemeat into breast with a pastry bag. Heat a large sauté pan over medium-high heat, add the stuffed breasts, searing on all sides, rendering the desired amount of fat. Remove from pan and let rest for one to two minutes. Brush breasts with mango chutney and dip into the coconut crust. Finish in the oven to the desired doneness. Remove from the oven, slice on a bias and set aside, keeping them warm.

TAMARIND PORT WINE SAUCE:

  • 1 pint Duck Stock
  • 1 teaspoon Peppercorns
  • 1 tablespoon Honey
  • ½ teaspoon Tamarind Paste
  • ¼ cup Port Wine

METHOD:

Combine stock and peppercorns. Bring to a boil. Reduce heat and simmer until liquid has thickened slightly. Add port wine, honey and tamarind paste. Strain. Set aside and keep warm.

SWEET MASHED POTATOES:

  • 1 pound Russet Potato
  • 1 pound Sweet Potato
  • 4 ounces Whipping Cream
  • 2 ounces Unsalted Butter
  • 1 teaspoon Chives (finely chopped)

Salt and Pepper to taste

METHOD:

In a small saucepan, cover potatoes with cold water. Boil. Reduce heat to a simmer when it reaches a boiling point and cook for about 30 minutes. Remove from heat then peel potatoes and smash through a ricer. Add whipping cream, softened butter, chives, salt and pepper to taste. Set aside. Keep warm.

VEGETABLES:

  • 4 each Carrots (peeled, turned)
  • 4 each Zucchini (turned)
  • 4 each Yellow Squash (turned)
  • 12 each Asparagus
  • ½ teaspoon Parsley (chopped)
  • 2 teaspoons Olive Oil
  • Salt and Pepper to taste

METHOD:

Blanch all vegetables and sauté with olive oil. Season with salt and pepper to taste.

GARNISH:

Fried Gaufrette potatoes

ASSEMBLY:

Pipe mashed potatoes onto the center of plate using a pastry bag. Arrange vegetables and sliced duck breast and set against the potatoes. Spoon some of the sauce onto the plate. Garnish with fried gaufrette potato