I guess there must be thousands of cheese cake recipes and even more variations of toppings but the one I like most is perhaps an old recipe from Switzerland using quark cheese.

All other cheeses in my taste are too heavy and filling, using quark in combination of fresh eggs and butter just results in a different texture and taste.

Ingredients

500 gram Milk
100 gram Sugar
125 gram Custard Powder
25 gram Gelatin leaf
90 gram Butter, unsalted
900 gram Quark cheese
150 gram Egg white
90 gram Sugar

Method

Bring the milk to the boil. Combine sugar with Custard Powder and stir into the milk and cook to a smooth cream. Dissolve the soaked and softened gelatin in hot cream and fold in the butter. Stir well until soft. Fold in the quark and whipped egg white snow. Fill into a lined mould with graham cracker streusel on the bottom. Keep in refrigerator to get firm. Brush the top with some egg wash and flame in a hot oven for five minutes. Set aside to cool completely before cutting.

Serve with fresh Raspberries!

Always on the lookout for new products relating to pastry I was given a sample of crystallized flowers, natural flowers from France. I was a bit skeptic at beginning when I was approached for the interest, I was surely impressed when I received the samples! Knowing how difficult it is to handle fresh flowers, crystallize them and retain the original shape and color, these samples awakened my interest.

A show-stopper from a world champion pastry chef Michel Willaume, the pastry chef, has established his own consultancy in Barcelona, providing training for colleges and leading restaurants and creating specialties for luxury boutiques. The native of Nantes, who began his career at the Dalloyau in Paris, returned to his home town to take up the position of chef at Jamin. In 1992, he became head of a team of pastry chefs at a 5 star hotel in Barcelona. As a particularly exacting pastry chef who is interested in innovative techniques and original styles, he spent eight years in the United States, under the colors of which he won his first world championship in 2001. He then spent time in Japan before returning to Barcelona. A meeting with Alexandre Nau provided him with the opportunity to discover a product that is “Exceptional, in terms of appearance as well as texture and taste. Of course, crystallized violets have been around for a long time, but Florinnov has its own special surprises
- the process respects the appearance and flavor of the flower, which lingers on the palate. Confectionery provides the finishing touch – a flower on a gateau is something you will always remember. We devote ourselves to this decoration as we would to the composition of a painting – it is art. This summer, I decided to use this product for 50% of my creations and all the professionals who have attended demonstrations have been captivated by it. Food lovers are also seeking a genuine return to nature. Cooks are using flowers and pastry chefs too are able to express themselves. These flowers open the way for countless possible combinations, particularly in terms of colors. We also hope that these whole flowers can be broken down into petals for use in pastry compositions or ice-creams. Florinnov has created violets, roses and jasmine with a powerful aroma – all outstanding products.

I am eagerly awaiting the arrival of its forthcoming cacao flower.”

Tel : + 33 (0) 545 785 505
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Mail : info@florinnov.fr

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