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Tropique Salad

Yield: 12 Servings

Source: Kristen Murray, Fenovil - StarChefs.com 2010 International Pastry Competition

Black Pepper Cheesecake:
    • 6 oz. cream cheese
    • 2 tbsp. sugar
    • 1/2 tbsp. spiced rum
    • 1 tsp. lemon juice
    • 1/4 tsp. vanilla extract
    • 1 egg
    • 1 cup crème fraîche, whipped
    • pinch of sea salt
    • 1/4 tsp. coarsely chopped black pepper
Method:
1. Preheat the oven to 325°F.
2. Cream the cream cheese with the sugar.
3. Add the egg and liquids and stir to combine.
4. Fold in the whipped crème fraîche with the salt and pepper.
5. Pipe the mixture into small 2-inch hemisphere fleximolds.
6. Bake in a covered water bath for 6 to 8 minutes or until set.
7. Cool at room temperature and transfer to the freezer to aid in un-molding.
8. Cheesecakes should set for an hour.
9. Invert onto small squares of wax paper and reserve for plating.
Rum Granité:
    • 1 L. water
    • 200 g. sugar
    • 1 stalk lemongrass
    • 1 tsp. coriander
    • ½ vanilla bean
    • zest of 1 lime
    • 1 tsp. Szechuan peppercorns
    • 3 Kaffir lime leaves
    • 250 mL. white rum
Method:
1. Infuse the water with the aromatics over medium heat; remove from heat and add the fresh mint and cilantro and steep for 20 minutes.
2. Add the rum and strain through a chinois.
3. Freeze.
4. Scrape intermittently to create uniform ice crystals.
Sorbet Base (Yield: 1 Quart):
    • 1000 g. water
    • 200 g. glucose powder
    • 800 g. sugar
    • 20 g. trimoline
Method:
1. Heat the water, glucose powder, sugar and trimoline to 170°F.
2. Be sure all sugar is dissolved.
3. Strain through a chinois and chill for 24 hours prior to processing in a Carpigiani sorbet machine.
Tamaya Gourmet Chilean Carica Fruit Sherbet:
    • 150 g. plain yogurt
    • 65 g. glucose
    • 30 g. trimoline (inverted sugar)
    • 60 g. sugar
    • 2 g. pectin
    • 500 g. Tamaya Gourmet Chilean carica fruit
    • small pinch fleur de sel
Method:
1. Warm the yogurt in a small pot over a low heat, and add the glucose and trimoline.
2. Whisk together the sugar and pectin and add to the stabilized yogurt mixture.
3. Heat the mixture to 170°F.
4. Add the carica fruit.
5. Let the mixture ripen for 24 hours.
6. Mix and strain through a chinois.
7. Churn in a Carpigiani sorbet machine.
8. Reserve for service.
Avocado Sorbet:
    • 500 g. ripe avocado
    • 200 g. sorbet base
    • small pinch fleur de sel
    • juice of 1 lime
Method:
1. Combine the avocado, lime, and fleur de sel with the sorbet base and mix thoroughly.
2. Strain through a chinois.
3. Churn in the Carpigiani gelato machine.
4. Reserve for service.
Lychee Sorbet:
    • 500 g. The Perfect Purée Lychee Puree,  thawed
    • 250 g. sorbet base
    • small pinch fleur de sel
Method:
1. Combine all ingredients and mix thoroughly.
2. Strain through a chinois.
3. Churn in the Carpigiani gelato machine.
4. Reserve for service.
Raspberry Sorbet:
    • 500 g. fresh raspberries
    • 250 g. sorbet base
    • small pinch fleur de sel
Method:
1. Combine all ingredients and mix thoroughly.
2. Strain through a chinois.
3. Churn in the Carpigiani gelato machine.
4. Reserve for service.
Seed and Nut Croquant:
    • 100 g. fondant
    • 65 g. glucose
    • 20 g. sesame seeds
    • 20 g. poppy seeds
    • 20 g. sunflower seeds
    • 20 g. dried coconut
Method:
1. Cook sugar to 160°C and add the seeds and nuts.
2. Spread this mixture on a Silpat and roll between two Silpats to create a thin layer.
3. Cut while warm into long thin shards, about 6 or 7 inches.
4. Grind all remaining trim into a powder and store in an airtight container.
To Assemble and Serve:
    • fresh raspberries
    • micro coriander
    • micro basil
Method:
1. Sprinkle the croquant powder in a line down the center of a rectangular plate.
2. Place the cheesecakes on the powder, evenly spacing them and leaving room for the sorbets.
3. Quenelle sorbets alternating color profile and set them at a bias on the late, i.e. avocado, lychee, carica, and raspberry.
4. Place croquant shards so as to playfully accent the soft shapes of the quenelle and cheesecake and to create an architectural element.
5. Put five quartered fresh raspberries per plate, as well as small leaves of coriander and basil (5 to 7 leaves total).
6. Finish with a delicate spoon of the rum granité.
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