Bittersweet baked ganache, guava meringue, passion fruit, chocolate mousse
Catupiry is an iconic Brazilian cheese spread, the country’s fresh, unaged, simple cheese. Here it is used as a base for the cheesecake, which is baked on top of ganache cake. This is a take on the American classic cheesecake dessert, and the regional black bottom dessert. Traditionally this is made on top of a chocolate cake or brownie, but I wanted a richer tasting and gluten free version, so I replaced the cake with a baked ganache.
Catupiry is regionally served with guava paste, as a cheese course, or as a dessert. I took this flavor pairing a step further to incorporate the Ecuadorian street food treat espumilla- essentially meringue made with guava puree. This meringue is dehydrated to concentrate the flavor and to add a textural element to the dish.
The passion fruit is added to enhance that Latin aspect of the dish, as well as to add an acidic element. Passion fruit has a distinct flavor, irreplaceable on the tongue. I formed the purée into pearls, to mimic the raw form of passion fruit, all the flavor but without the seed.
Milk chocolate mousse is to complement all the flavors of the dish, while creating a chocolate forward concept. The texture of the mousse adds to the overall mouth feel.
The dessert is plated with squares of the ganache cake coated in lime sugar, to highlight the lime in the cheesecake and the rich, decadent ganache cake used as a base.
Gluten free, nut free.