Chef Kamel Guechida

Executive Pastry Chef Kamel Guechida shares his recipes for Lemon Cheesecake Meringue, Panna Cotta with Strawberry Sorbet and White Chocolate Ravioli, and Chocolate Souffle. Read more about Chef Kamel here. You can see more of Chef Kamel on Instagram at @chef_kamel_guechida.

Lemon Cheesecake Meringue

Italian Meringue:
200g Egg Whites
400g Sugar

Cook sugar with a little water to 235F. Whip egg whites to soft peaks. Slowly add the sugar syrup to make the meringue. Whip until cool before placing in a piping bag with a round tip and piping into a half-dome mold to form flower “globes” (you’ll put two halves together). Bake meringues, let dry, and finish with a textured/colored cocoa butter spray.

Blueberry Compote:
500g Water
600g Sugar
1000g IQF Blueberry (cassis)
QS Violette extract
QS Fresh Blueberries

Make simple syrup; bring to a boil. Add in cassis and extract. Bring just to a simmer. Reserving the liquid, strain berries out. Allow berries to cool in hotel pan. Reduce the syrup on the stove. Add the fresh Blueberries just before plating.

Crystalized White Chocolate:
300g White Chocolate, Chopped
300g Sugar
100g Water

Place white chocolate in a bowl. Bring sugar and water to 125C. Whisk hot sugar into white chocolate. Store at room temperature until ready to use (as garnish).

Graham Crackers/Crumble:

8 oz1#2#Butter, room temperature
2 oz4 oz8 ozDark Brown Sugar
2 oz4oz8 ozSugar
4 oz8 oz1#Honey
12 oz1# 8 oz3#All Purpose Flour
2 oz4 oz8 ozPastry Flour
¼ Tbsp1/2 Tbsp1 TbspSalt
½ tsp1 tsp2 tspBaking Soda
½ tsp1 tsp2 tspNutmeg
¼ tsp½tsp1 tspCinnamon

 

To make the graham crackers, cream butter, sugars and honey in a mixer bowl with a paddle attachment on low speed for 2 minutes. Sift remaining ingredients. Add the sifted dry ingredients to butter/sugar/honey mixture in two additions, allowing each to completely mix before adding the next. Wrap tightly and allow to rest for at least an hour before rolling or sheeting. Bake until light golden brown. Allow to cool before crushing into graham cracker crumbs. If using graham crackers as crumb for the plating foundation for the cheesecake base, stop here.

If baking the graham cracker as a crust for the cheesecake base (versus a crumb for the cheesecake base to sit on), combine 300g of graham cracker crumbs with 50g melted butter. Place a tablespoon of graham cracker on a shaped ring mold (see photo) lined with plastic on the bottom (this should be the same shape as your cheesecake). Bake at 325F for 7 minutes. Allow to cool before piping in the cheesecake batter.

Mascarpone Cheesecake:
850g cream cheese, room temp
550g mascarpone
330g sugar
6 Eggs
4g Lemon zest

Cream together cream cheese and mascarpone, then add sugar and continue to cream until light, fluffy and smooth. Add eggs one at a time, and zest, and scrape. Pipe into molds (either on to a cooled graham cracker base or by itself) and bake at 225F, fan low, for 7 minutes, rotate, and bake another 7 minutes or until set. Freeze.

Lemon Curd:
460g. Lemon Juice
15g Lemon Zest
400g Sugar
170g Egg Yolks
10 Eggs
1 sheet Gelatin
120g Butter

Get a water bath and a balloon whisk ready. Bloom Gelatin. Combine lemon juice, zest, egg yolks, eggs and sugar in a large bowl. Place over simmering water bath and whisk vigorously until curd reaches 180F. Remove from heat and add butter, followed by the bloomed gelatin. Strain. Fill dome molds halfway and freeze.

Limoncello Coulis:
110g fresh lemon juice
220g Sugar
220g Water
220g Limoncello (divided in half)
20g Cornstarch
2 Lemons, zested

Heat Lemon juice, sugar, water and half of the limoncello in a pot. Separately, make a slurry with the remaining limoncello and cornstarch. Right before the mix comes to a boil, add in the slurry. Cook about 4 minutes, whisking constantly. Remove from heat, add in the lemon zest. Chill.

Whipped Crème Fraiche:
16 oz Whipped Cream
8 oz Crème Fraiche
2 Tablespoon Sugar

Put in piping bag with or without tip.

Assemble:
Plate the cheesecake with either graham cracker crumbs and the cheesecake base; alternatively, if you’ve baked the graham cracker crust and cheesecake together, use a little blueberry compote to anchor it to the plate.

Add a spoonful of blueberry compote, just enough that the half sphere of the meringue can connect.

Add one half-sphere of meringue flower.

Dot with Whipped Crème Fraiche.

Add some lemon curd.

Spoon in some blueberry compote. Then spiral on more lemon curd to form a mound high enough so you can “connect” the meringue flower top.

Garnish the top with your own chocolate decoration, and then decorate the plate with more crème fraiche, blueberry compote, crystallized white chocolate, and dot with limoncello coulis.

Panna Cotta with Strawberry Sorbet and White Chocolate Ravioli

Vanilla Bean Panna Cotta:
600g Cream
150g Plain Yogurt
60g Sugar
3 Sheets Gelatin (silver), bloomed in ice water
2 Vanilla Beans, split and scraped

Bring cream, sugar and vanilla bean to a boil. Dissolve softened gelatin in hot liquid. Cool over ice. Whisk in yogurt. Portion 125g into each bowl. Refrigerate until firm.

Digestive Crumb:
110g Wholemeal Flour
110g Oats (Finely ground in robot coupe)
65g Light brown sugar
90g Butter (Cold and Diced)
1/2tsp Vinegar
1/2tsp Baking Soda
1tbsp Milk
Pinch Salt

Paddle all ingredients together until crumb forms. Bake crumb at 165C until golden brown.

Strawberry Sorbet Syrup:
3000g Water
3000g Sugar
300g Trimoline
300g Glucose
150g Dextrose

Strawberry Sorbet:
2kg Strawberry Puree
1kg Strawberry Sorbet Syrup

Mix well together. Freeze in pacojet or containers.

Strawberry Loose Jam:
500 gr Strawberries
80 gr sugar

White Chocolate Ravioli:

Pipe tempered white chocolate onto guitar strips. Pipe on dulce de leche on every other strip, and then top with additional strips to form ravioli. Use a round cutter to form the circles. Let set.

Assemble:
Remove firm panna cotta from refrigerator. Arrange crumb and pipe or spoon jam on top. Form quenelles with sorbet and place on top of crumb. Garnish with White Chocolate Ravioli, cut strawberries, Dulce de Leche, edible flowers and strawberry powder.

Chocolate Soufflé

Yield: Four molds of 10cm diameter across the top, 7cm high and 7.5cm base

300g Egg Whites
120g Sugar
150g Chocolate, 70%, melted

In a bowl, melt the chocolate until it reaches 35C.

Butter the souffle molds.

Using a whisk, whip the egg whites and the sugar over a bain marie just until they reach exactly 45C, then mix on mixer on 2nd speed until cool.

Gently fold the melted chocolate into the meringue with a spatula, then fill the molds.

Fill the molds and run your thumb around the top to clean the edges.

Bake at 200C for 10 minutes in lower third of oven. This is delicious served with vanilla or chocolate ice cream or with a simple chocolate garnish.

To read more about Chef Kamel Guechida, click here.