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1
Cheesecake: Beat cream cheese, granulated sugar and vanilla in mixer bowl fitted with paddle attachment until blended.
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2
Add eggs, 1 at a time, mixing after each just until blended.
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3
Use #12 scoop to portion 2.5 oz.
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4
(70 g) 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 (160 degrees C) standard oven 18-20 min.
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or until centers are almost set.
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7
Cool completely.
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(Do not remove from molds.)
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9
Refrigerate until ready to use.
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10
Jalapeno Popper Ice Cream: Cook milk, cream cheese and 3/4 cup (175 ml) granulated sugar (or 1/4 cup [60 ml] granulated 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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11
(Do not bring to boil.)
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12
Remove from heat.
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13
Whisk egg yolks, remaining 3/4 cup (175 ml) granulated sugar (or remaining 1/4 cup [ 60 ml] granulated sugar for trial recipe) and jalapeno pepper juice in top of double boiler over simmering water until thickened.
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14
Add cream cheese mixture gradually to egg yolk mixture; cook until mixture coats back of spoon.
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15
Remove from heat.
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16
Chill rapidly in an ice bath.
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17
Stir in food colouring.
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18
Pour into ice cream maker; churn until done.
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19
Scoop into freezer-weight storage container; cover tightly.
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20
Freeze until ready to use.
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21
Pineapple Foam: Bloom gelatine in ice water.
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22
Cook pineapple juice and granulated 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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25
Beat egg whites just until foamy.
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26
Stir in citric acid.
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27
Add to pineapple juice mixture; mix well.
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28
Pour into whipped cream dispenser and charge with co2 chargers, using 2 chargers for the pint size or 3 chargers for quart size.
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29
Refrigerate until ready to use.
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30
Jalapeno Gelee: Bring water and jalapeno pepper juice to boil in saucepan on medium heat.
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until boiling.
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Stir in powdered sugar and gelatine; mix well.
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33
Remove from heat.
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34
Stir in food colouring.
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35
Spoon 1 Tbsp.
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(15 ml) gelatine mixture into each of 27 parfait glasses (or into each of 9 parfait glasses for trial recipe).
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37
Refrigerate until gelatine is set.
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38
Panko Crumbs: Cook and stir panko crumbs in skillet until toasted.
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39
Remove from heat.
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40
Stir in granulated sugar; cool.
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41
For each serving: Unmold 1 Cheesecake just before serving, placing on top of the Jalapeno Gelee in 1 parfait glass and pressing gently into glass to fit.
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42
Top with 2 Tbsp.
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43
(30 ml) Panko Crumbs and #12 scoop (2.5 oz.)
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44
Jalapeno Popper Ice Cream.
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45
Garnish with 1/2 oz.
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46
(15 g) julienned pineapple and 1/4 cup (60 ml) Pineapple Foam.
