Fui Cooks At Home VI: "Bloody" "Scary"? Sparkling Wine Cheesecake

Been a long time lazy to update this blog~

Reactive with the newest creation, a wine flavor cheesecake. Thanks to Yue's recipe. I have messed up at the part of jelly decor and God bless that gave me a chance to try out this new "decoration skill" with my itchy hands.

Fine Dining Dishes by Fui

I had promised a friend to bake a cake for her when she comes to join us this Chinese New Year's gathering but unfortunately she can't make it due to personal reason. This cake is also use for my friend and my birthday celebration. So it is multi-purpose :p

Sablee Pastry

When you get some "Ohm", you'll feel like everything need to be good to show your passion and sincerity. Therefore, I have a self-bake pastry for the cake crust instead of using any digestive biscuit. This biscuit actually is easy to make and it is smell good and delicious!

Cream Cheese Mixture with Macerated White Grapes

I'm actually a bit worrying every time trying out the new recipe, especially cheesecake, worry the cheesecake will not set.

For choosing the white wine, I do use Brown Brothers Orange Muscat & Flora 2010 dessert wine to add more citrus flavor in it. Other sweet white wines will do so, such as moscato or sparkling.

I do use seedless grapes and spend over half an hour to totally remove all the tiny seeds, to make it 100% seedless.

I was messed up with the part of jelly decor, forgot to add the water caused the first layer of jelly so thin. Soon the "naughty" idea pop up in the mind, make the 2nd layer with adding the luster dust. Luster dust is mostly use to paint the fondant cake but I just want to try out mixing them into a jelly :D


Bravo, I can't believe it can be such beautiful and I feel so proud with my "new creation", surely you can't find such a decor cake outside there.


Dessert

Sparkling Golden Fortune Wine Cheesecake

Dessert Wine and Grapes Cheesecake

The center look carefully is not red grapes but painted with red amber jelly :p The surrounding golden sparkling jelly look so gorgeous :D Bring Fortune!

Celebrate birthday with my friends and glad they like it :D


Recipe(8" round):
Sablee Pastry
100g Unsalted Butter, Soften
50g Pure Icing Sugar, Sifted
1/2 Egg Yolk
125g Plain(All Purpose) Flour, Sifted
Pinch of Salt

50g Unsalted Butter, Melted

In the bowl of a mixer with paddle attachment, cream the butter and icing sugar until pale.
Turn the mixer to the lowest speed, add the egg yolk and mix.
Add the flour and salt and mix just until the dough comes together.
Turn the dough out onto a piece of plastic wrap and shape it into a disc.
Cover with the plastic wrap and refrigerate to chill thoroughly before rolling.

Roll out the sablee pastry to 5mm thick and place on a baking tray. Bake at 180°C until golden brown. Allow to cool, then break into pieces and blitz in a food processor to form fine crumbs.
Mix 160g crumbs with butter and press into the cake mold, refrigerate to set.

Grapes in White Wine
300 ml white wine
200 g green grapes, chopped

Combine all ingredients & leave to stand overnight.
Drain to remove grapes & reserve the wine for the filling & topping.

Cheesecake Filling
250 g cream cheese
100 g sugar
2 tbsp lemon juice
240 ml whipping cream
10 g  gelatine powder
120 ml white wine, from grapes in white wine
grapes in white wine

In a small saucepan, pour in white wine and sprinkle gelatin powder on top, leave it for 10 minutes. Dissolve gelatine in white wine over low heat.
Beat cream cheese, sugar & lemon juice until smooth, then fold in gelatine mixture.
Whisk whipping cream to soft peaks, then gently fold into the cheese mixture.
Fold in the chopped grapes.
Pour into the prepared pan/cake mold & refrigerate to set.

Decoration
135 ml white wine, from grapes in white wine
15 g sugar
50 g water
6 g sheet gelatine
Grapes
Luster Dust

In a small saucepan, combine wine, sugar, water & gelatine, leave it for 10 minutes. Heat the saucepan over low heat until gelatine is dissolved, cool slightly.
Add in small amount of luster dust, mix well.
Decorate the cheesecake with grapes.
Pour over the cheesecake & refrigerate to set.




Happy Chinese New Year to everyone. Have a fortune year and healthy be always!

Sage Restaurant & Wine Bar @ The Gardens

The Sage, still my most favorite fine dining restaurant :-)

Bouillabaisse of Seafood Soup with Gruyère Crouton

Seafood my favorite, my favorite is seafood. This mini seafood food has scallop(scallop always won't go wrong with any type of preparation), prawn(which is nicely cook, not rubbery), squid(add little bit of chewy texture to the soup) and fish fillet(taste ordinary). The soup is good at balancing but not amazing although I would prefer a more thicken version of bouillabaisse.
A good bouillabaisse take at least two days to cook. - Gordan Ramsey 

Two Way of Preparation Lamb with Saffron Spice and Baby Spinach

Among all kind of meats or seafoods, I rarely eat lamb which can count with my fingers :D This lamb is more like an Indian dish, the highlight is on the curry lamb. The lamb is so awesome which is very tender while the lamb lollipop(rack) is cook to medium rare, which is juicy but just lack of flavor/seasoning. The side dish of couscous is flavored with spice and saffron, aromatic and go well with the curry lamb.

Fresh Red Cherry Fruit with Champagne Ice Cream

Come to the dessert, it is the first time that the dessert so outstanding and I think it is best dish in the lunch menu. The gem of champagne ice cream is heavenly amazing! Instantly melt in mouth, ultra soft texture and most important the ice cream is low in sugar and the champagne flavor just burst out! Brilliant, simple yet delicious dessert :D Lovely!