The Restaurant School At Walnut Hill College

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Royal Dinner Recipes:
Philadelphia Cheesecake with oven poached rhubarb and graham cracker crumble
Chocolate Peanut Torte with chocolate sauce and Dove garnish
Blackberry Sorbet with a vanilla tuile

Philadelphia Cheesecake
Cream cheese 12 oz
Sugar 1/3 cup
Vanilla bean ½ ea
Eggs 2 ea
Salt pinch
Cream cheese, sugar and vanilla bean (cut in half length wise and scrape out beans with a knife) pulp until smooth and no lumps. Scrape often until smooth and no lumps but not fluffy. Add eggs one at a time. Scrape often. Place in small mold that has been sprayed with pan spray. Bake in water bath for approx. 25 minutes at 325 degrees
Chill and unmold
Oven Poached Rhubarb
Rhubarb ½ #
Water 2 c
Sugar 1 c
Vanilla bean ½ ea
Star Anise 1 ea
Cinnamon 1 ea
Wash rhubarb and cut into ½ inch pieces. Set aside.
Bring everything except rhubarb to a boil. Strain liquid and add it to a roasting pan and add cut rhubarb.
Cook in an oven at 275 degrees until tender but not mushy approx. 20 minutes or so.
Cool

Graham Crumble
Butter 6oz
Brown sugar 6 oz
All purpose flour 6 oz
Graham cracker crumbs 4.5 oz
Sugar in the raw(turbinado) 1.5 oz
Mix all dry ingredients together. Cut butter into chunks and mix until crumbs form the size of breadcrumbs . Bake @ 350 degrees for approx. 6-8 minutes or until golden brown.
Chocolate Peanut Torte
Peanut Feuillitine
White chocolate melted 3.5 oz
Peanut butter 10 oz
Corn Flakes or rice crispies 7 oz
Melt chocolate over double boiler and blend in peanut butter
Fold in cereal flakes. Spread on top of thin layer of cake
Chocolate Mousse
Chocolate, dark 8.8 oz
Heavy cream 1 ¼ cup
Yolks 3 oz or 5 each
Sugar 1.5 oz
Melt chocolate over double boiler. Whip cream to soft peaks.
Whip yolks and sugar over a double boiler until sugar is melted and starts to thicken eggs. Whisk constantly while over heat. Remove from heat and whip on mixer until 3x volume. Fold chocolate into yolks and then fold in cream. Spread mousse onto crunch layer

Peanut Mousse
Milk 1 cups
Gelatin sheets 1.25 ea
White Chocolate 8oz
Peanut butter 1 cups
Heavy cream 1 cups
Bloom gelatin in cold water. When softened remove and squeeze out excess water
Heat milk to scald. Add gelatin sheets. Whisk until melted and pour mix over white chocolate. Blend in peanut butter until smooth and starts to thicken. Fold soft whipped cream into cooled base. Spread onto chocolate layer.
Freeze and cut. Top with whipped ganache.
Blackberry Sorbet
Blackberry puree 10 oz
Water 6 oz
Sugar 4 oz
egg white 1 ea