Deconstructed Pesto Cheesecake
For our Science of Cooking class, we learnt about dry ice and about how we could incorporate its usage in the Kitchen/Bakery.
To get us interested in the topic, our professor Mr.Prabakar Shastri, conducted a competition where in we had to use dry ice to prepare anything we wanted.
We realized that we could use the dry ice as a quick setting agent for a cold dessert. So we froze basil leaves using the dry ice and then crumbled it. We then infused it into sweetened hot cream along with gelatin and cream cheese and sped up the setting process by whisking it over a bowl filled with dry ice to create a Sweet Basil Cheesecake.
We made a salty herb biscuit crumble, praline bits and a sweet tomato coulis to go along with it.
We won first place.
you can see us preparing the dessert this video.