We make a stove top cheesecake with the help of carrageenan. The cheesecake is flavored with lime and green lemon citrus oils from Mandy at Aftelier. The terrine is made using our fruit glue with a few modifications. We use melon stock to make both the calcium bath and to hydrate the pectin. The second change is we have increased the pectin amount to 5% from the original 3%. The technique may also be found in our book along with the complete recipe and process.
The cheesecake and melon are both bright in flavors and textures. We added a few lemon basil blossoms and globe basil leaves to tie together the citrus notes and complete the dish.
July 6, 2010