U.S Ricotta Cream
100g U.S. ricotta
20g orange peels
10g whipping cream
1/2 lemon, zested
Caramelised fig with honey & rosemary
1g fresh rosemary
1 fig, quartered
U.S. Parmesan cheese mille feuille
200g (each) butter, brown sugar, and ground almond
150g cake flour
30g grated U.S. parmesan cheese
red wine gel, pistachio ice cream, and vanilla espuma, for topping
For the U.S. ricotta cream: Place all the ingredients into a mixing bowl and whisk until smooth and well-combined.
For the caramelised fig with honey & rosemary: Heat butter in a saucepan until caramelised, stir in honey and rosemary. Add fig quarters and pan-fry until golden brown. Set aside.
For the U.S. parmesan cheese crumble: Mix all the ingredients in a mixing bowl. Roll the mixture between parchment papers to 1.5mm thickness. Cut into 12 rectangular pieces (L12cm x W2cm). Bake in a preheated oven at 160°C until crisp and golden brown, for about 12 minutes.
Pipe the U.S. ricotta cream in between the layers of the U.S. parmesan cheese crumble to form the mille feuille. Spread the red wine gel onto each serving board and top with a piece of U.S. parmesan-ricotta mille feuille. Add two scoops of pistachio ice cream. Discharge the vanilla espuma, and add the caramelised fig quarters. Makes 4 portions.
"U.S. cheese make a different to our dishes because they are lighter and more suitable for the Asian Palate." Chef Ben Goh