Chef Jorge Ortega – Sysco Culinary Specialist
- Chef Notes: The Yuzu marmalade can be substituted for “Dulce de leche” from Vida Latina, reaching a more “modern fusion” approach.
Ingredients
1 Individual Manifesto Yuzu Cheesecake
Batter Mix Tempura Imperial – 1.00oz
Tea Green Matcha Milk Jam – .30oz
Marmalade Fruit Yuzu 300 Grams – 15.00g
Sauce Caramel Designer Dessert – 10.00g
Marshmallow topping – 15.00g
Strawberry Fresh – 1.00 oz
Blueberries Fresh – .50foz
Directions
Step 1
Preheat the fryer at 350 Fahrenheit. Proceed to mix the tempura powder
with water mixing with a whisk until the batter reaches a texture like
crepes mix.
Step 2
From frozen state remove the yuzu cheesecake from the packaging.
Proceed fold it in some tempura powder, remove the excess of powder,
then submerge in the batter and put it on the preheat fryer, taking care
of fry it in its original position, this is with the Yuzu cream side facing up.
Its recommended to use a pair of tongues for a few seconds for keeping
the right position at the start of frying.
Step 3
When the tempura reaches GBD remove it carefully from the fryer and
dry it on kitchen paper. When the tempura reaches the right golden
color the cheesecake it is completely thawed in the inside.
Step 4
For plating up. At a side of the plate spread a long, thin layer of matcha
milk jam. At the end of it place some sliced strawberries. Close to the
COP make a circle of yuzu marmalade, then place the Tempura on top,
add some marshmallow topping on the side, place some blueberries
over the plate and drizzle some caramel sauce over the tempura. Serve
warm.
