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2013-10-26
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I got to know of this Apple-Yuzu Cheesecake through an article online. It has helped a team of chefs from Singapore, led by pastry chef Ng Chee Leong from Orchard Hotel, in winning a Gold Medal at WA Oceanafest 2013 organized by the Australian Culinary Federation of Western Australia (ACFWA), one of Australia’s top culinary competitions. With a combination of fruits that i like in my favourite cheesecake, plus an award tagged to it, how can i resist? Thus, i head down to Orchard Hotel one aftern
With a combination of fruits that i like in my favourite cheesecake, plus an award tagged to it, how can i resist?
Thus, i head down to Orchard Hotel one afternoon in search of this 'legendary' cake. The cake definitely won my heart at first glance with it's bright colours and the dainty 'apple' (it looks and tasted like one but i am not sure what it is) on top. Though it is expensive being priced at $9++, i did not hesitate to buy it because i really want to know whether it lived up to its hype.
This was the description of the cake in the display case: 'Refreshing sour of citrus (yuzu) layered with vanilla cheese mousse, almond meringue, hazelnut sable and green apple jelly'. The cake was really so soft that when i bought it back home, the weight of the small 'apple' on top has cause it to sink into the cheese mousse. A forkful of it reveals the wonderful complexity of the different taste and element, making it a very refreshing treat. I was glad that the almond meringue base remained crispy despite being under the mousse. The vanilla cheese mousse helps to balance the sourness of the yuzu mousse. The apple jelly has a texture close to gelee. Overall, i do recommend this cake even after a heavy meal as i feel that the citrus flavour can even cut out fullness!
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