Presented by Johnson & Wales University Student Blair Cannon
Yield: 12 servings (9 inch springform pan)
Prep Time: 30 minutes
Total Time: 3hours 30 minutes
1 cup Oreo Cookie Crumbs
¼ cup ground toasted almonds
3 tbs melted unsalted butter
¼ cup dark chocolate, melted
3 ¼ cup cream cheese, cubed and softened
2/3 cup superfine sugar
3 tsp gelatin, dissolved in ¼ cup boiling water
½ cup dark chocolate, melted
½ cup milk chocolate, melted
½ cup white chocolate, melted
1 cup heavy whipping cream, whipped to medium peak
- Combine Oreo Cookie crumbs, almond meal, butter, and chocolate of first part of ingredients in a bowl mixing well to combine.
- Press into the base of a greased 9 inch (24cm) springform pan and chill
- Beat cream cheese and sugar using an electric mixer until smooth. Add room temp gelatin mixture and beat until well combined. Divide mixture evenly into 3 bowls. Add a quantity of melted chocolate to each bowl and mix until smooth. Fold through a third of the whipped cream into each mixture.
- Spoon mixture into prepared base, alternating between the three mixtures with a skewer and shake to smooth over.
- Refrigerate for three hours or overnight until set.
Smooth Raspberry Coulis
Yield: 1 cup
Prep Time: 10 minutes
1 ½ cup Frozen Raspberries
¼ cup granulated sugar
1 each lemon zest
- Add all to a sauce pot and cook over low heat for 5 minutes.
- Puree sauce and push through fine mesh strainer
- Cool in Refrigerator
Madagascar Vanilla Bean Cream Anglaise
Yield: 1 cup
Prep Time: 10 minutes
1 cup heavy cream
2 tsp vanilla extract
4 each egg yolks
1/3 cup white sugar
- In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.
- While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.
