[Pro/Chef] Orange Cheesecake on Cookie Crumble soilJackie_Mitchell t1_j6by12p wrote
Reply to comment by So6oring in [Pro/Chef] Orange Cheesecake on Cookie Crumble soil by So6oring
It looks like it's painted. Specifically with an airgun of some type. Orange peel look is an effect you get when you put on too heavy a coat. Obviously intentionally in this case.
So6oring OP t1_j6c0khj wrote
It's a gelatin mixture with orange food colouring and orange zest. The cheesecake center is white, but orange flavoured.
CovfefeFan t1_j6c7umn wrote
Did Heston come up with this? Or has this been a thing done by pastry chefs for a long time? (Referring to the exterior)
Narfi1 t1_j6cfgfx wrote
I know that Cédric Grolet has been doing it for a while like with this mandarine but I don't know if he came up with this.
CovfefeFan t1_j6cohow wrote
Wow, looks good.. crazy technique. Yeah, Heston's is more savoury, filled with foie gras.
starfries t1_j6ec8f7 wrote
Holy shit, that's incredible.
BigSpud t1_j6dn51v wrote
Heston devised 'meat fruit', a reinvention of a Tudor recipe where pate is coated in a mandarin gel to look like an orange. Similar principle and it's the setting agent that gives it the dimpled effect https://cumbriafoodie.com/2011/02/27/meat-fruit-making-a-heston-favourite-at-home/
slipshod_alibi t1_j6espom wrote
Now I want to know more about the Tudor recipe lmao
Solo-me t1_j6cs92d wrote
I once made orange duck Bon Bon. Duck paté in the middle and a similar orange jelly on the outside. Obviously didn't look anything like the above but it was intriguing.
CertifiedDactyl t1_j6deaf5 wrote
Agreeing it looks painted to some extent just from the shine spots. You could put white in gelatin to make it more opaque, but I've never seen it look like that.
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