You are here

RAMMYS 2019 New Restaurant of the Year Finalist Recipes

April 15, 2019

Springtime recipe from 2019 RAMMYS New Restaurant of the Year Finalist

Pichet Ong_Steamed Yujacha Cheesecake Souffle (Alan Battman).jpg

Steamed Yujacha Cheesecake Souffle Recipe
by Pastry Chef Pichet Ong, Spoken English

Steamed Cakes Ingredients (Serves 6)
½ cup (4 oz) Sugar, plus more for lining
½ cup (4 oz ) All-Purpose Flour
¼ tsp Salt
1 cup (8 oz) Milk
1 cup (8 oz) Fromage Blanc
½ cup + 2 tbsp (5 oz) Lemon Juice
4 Egg Yolks
3 Egg Whites
¼ cup + 2 tbsp (2.5 oz) Yujacha
Fresh Fruit (optional)

- Spray 6 large (4-5oz) Asian tea cups with non-stick vegetable oil spray and line with additional sugar.
- Place 1 tablespoon of yujacha at the bottom of each cup.
- In a bowl, whip whites with sugar to soft peaks and set aside.
- In another bowl, whisk together milk, fromage blanc, lemon juice, salt, and yolk, just until incorporated. Sift in AP and whisk together lightly.
- Stir ½ of whites into the yolk mixture to lighten. Fold in the second half. Spoon in 4 oz of batter into prepared molds. Fill hotel pan halfway with warm water.
- Steam covered at 350 degree oven for about 13-15 minutes. They are done when dry to the touch on top. Let cool in pan. Wrap individually until serving.

Soft Whipped Cream Ingredients
1 cup Cream
1 tsp Sugar
A pinch of salt

- In a bowl, combine ingredients and whip on medium-high speed with a stand or hand mixer until soft peaks form.
- Use same day.

To Serve:
1. Unmold cakes into each serving plate.
2. Serve with a heaping dollop of whipped cream and fresh fruit.