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Cheesecake: Stir cheesecake batter in each tub until creamy.
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Use #12 scoop to portion 2.5 oz.
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batter into each of 27 (2-3/8-inch) round paper baking molds (or into each of 9 baking molds for trial recipe).
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Bake in 325 degrees F standard oven 18 to 20 min.
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or until centers are almost set.
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Cool completely.
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(Do not remove from molds.)
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Refrigerate until ready to use.
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Jalapeno Popper Ice Cream: Cook milk, cream cheese and 3/4 cup sugar (or 1/4 cup sugar for trial recipe) in saucepan on low heat until cream cheese is completely melted and mixture is well blended, stirring constantly.
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(Do not bring to boil.)
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Remove from heat.
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Whisk egg yolks, remaining 3/4 cup sugar (or remaining 1/4 cup sugar for trial recipe) and jalapeno pepper juice in top of double boiler over simmering water, until thickened.
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Add cream cheese mixture gradually to egg yolk mixture; cook until mixture coats back of spoon.
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Remove from heat.
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Chill rapidly in an ice bath.
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Stir in food coloring.
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Pour into ice cream maker; churn until done.
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Scoop into freezer-weight storage container; cover tightly.
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Freeze until ready to use.
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Pineapple Foam: Bloom gelatine in ice water.
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Cook pineapple juice and sugar in saucepan on medium heat until sugar is dissolved.
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Add gelatine; mix well.
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Cool completely.
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Beat egg whites just until foamy.
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Add citric acid; mix well.
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Add to pineapple juice mixture; mix well.
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Pour into whipped cream dispenser and charge with co2 chargers, using 2 chargers for the pint size or 3 chargers for the quart size.
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Refrigerate until ready to use.
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Jalapeno Gelee: Bring water and jalapeno pepper juice to boil in saucepan on medium heat.
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Stir in powdered sugar and gelatine; mix well.
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Remove from heat.
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Stir in food coloring.
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Spoon 1 Tbsp.
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gelatine mixture into each of 27 parfait glasses (or into each of 9 parfaits glasses for trial recipe).
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Refrigerate until gelatine is set.
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Panko Crumbs: Cook and stir panko crumbs in skillet until toasted.
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Remove from heat.
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Stir in sugar; cool.
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For each serving: Unmold 1 Cheesecake just before serving; place on top of the Jalapeno Gelee in 1 parfait glass, pressing gently into glass to fit.
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Top with 2 Tbsp.
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Panko Crumbs and #12 scoop (2.5 oz.)
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Jalapeno Popper Ice Cream.
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Garnish with 1/2 oz.
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julienned pineapple and 1/4 cup Pineapple Foam.
