En raffineret og levende dessert af Camilla Jesholt Buffatti, der parrer nektarin, sort lime og cremet lime cheesecake med delikat mandel dacquoise, panna cotta quenelle og frisk nektaringarniture. Denne moderne kreation afspejler Camillas signaturstil \u2013 let, s\u00e6sonbestemt og smukt afbalanceret i smag, tekstur og design.<\/p>\n\n\n\n
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Fra hendes barndom, hvor hun var tryllebundet af konditorierne i K\u00f8benhavn, til en plads som en af de mest innovative dessertskabere i dag.<\/p>\n\n\n\n
Danskf\u00f8dte Camilla, niece til Poul Nejlund, den danske dronnings h\u00e5rstylist, voksede op i fornemme omgivelser og absorberede kunst og natur i alle dens former, og undervejs forfinede hun sine kulinariske f\u00e6rdigheder, s\u00e5 de afspejlede hendes passion for stil, design og smag.<\/p>\n\n\n\n
Camilla har for nylig etableret sit k\u00f8kkenstudio i Verona, Italien, hvor hun konstant unders\u00f8ger og forfiner ingredienser og stilarter i sin s\u00f8gen efter at udvikle originale og oplysende designs.<\/p>\n\n\n\n
Camilla siger: \u201cMine desserter har en lethed, en s\u00e6sonbestemt tilstedev\u00e6relse, centreret omkring en hovedingrediens, som jeg s\u00f8ger at fremh\u00e6ve p\u00e5 en afbalanceret m\u00e5de ved at anvende fint afstemte aroma-, smags- og teksturprofiler.\u201d<\/p>\n\n\n\n
Hun tilf\u00f8jer: \"Jeg finder min inspiration i naturens kontraster, i form og funktion, i en dagdr\u00f8m, i et minde, i en farve eller i hverdagens form, og det er disse elementer, jeg s\u00f8ger at fremh\u00e6ve og formidle gennem mine v\u00e6rker\".<\/p>","protected":false},"featured_media":5675,"parent":0,"template":"","meta":{"_acf_changed":false,"_seopress_titles_title":"Nectarine & Black Lime Cheesecake Unique Fine Dining Dessert","_seopress_titles_desc":"A modern nectarine cheesecake with black lime. A unique fine dining dessert combining fresh fruit, acidity, and elegant presentation techniques.","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","_seopress_news_disabled":"","_seopress_video_disabled":"","_seopress_video":[],"_seopress_pro_schemas_manual":[{"_seopress_pro_rich_snippets_article_author":"","_seopress_pro_rich_snippets_article_coverage_end_date":"","_seopress_pro_rich_snippets_article_coverage_end_time":"","_seopress_pro_rich_snippets_article_coverage_start_date":"","_seopress_pro_rich_snippets_article_coverage_start_time":"","_seopress_pro_rich_snippets_article_desc":"","_seopress_pro_rich_snippets_article_img":"","_seopress_pro_rich_snippets_article_speakable_css_selector":"","_seopress_pro_rich_snippets_article_title":"","_seopress_pro_rich_snippets_article_type":"Article","_seopress_pro_rich_snippets_recipes_calories":"","_seopress_pro_rich_snippets_recipes_cat":"Fine dining recipe","_seopress_pro_rich_snippets_recipes_cook_time":"","_seopress_pro_rich_snippets_recipes_cuisine":"","_seopress_pro_rich_snippets_recipes_img":"https:\/\/nordic-chefs.com\/wp-content\/uploads\/2023\/07\/Nectarine-Black-lime-Cheesecake-by-Camilla-Jesholt-Buffatti.webp","_seopress_pro_rich_snippets_recipes_ingredient":"STEP 1: Almond Dacquoise: 110 g Egg white\nSTEP 1: Almond Dacquoise: 35 g Granulated sugar\nSTEP 1: Almond Dacquoise: 90 g Icing sugar\nSTEP 1: Almond Dacquoise: 90 g Almond flour\nSTEP 1: Almond Dacquoise: 10 g Flour 00\nSTEP 2: White Nectarine Coulis: 300 g Fresh white nectarines, brunoise cut\nSTEP 2: White Nectarine Coulis: 30 g Caster sugar\nSTEP 2: White Nectarine Coulis: Juice of 1 lemon\nSTEP 2: White Nectarine Coulis: 1-2 tsp Black Lime powder (adjust to taste)\nSTEP 3: Lime Cheesecake: 250 g Natural cream cheese\nSTEP 3: Lime Cheesecake: 150 g Mascarpone\nSTEP 3: Lime Cheesecake: 100 g Powdered sugar\nSTEP 3: Lime Cheesecake: 1 Vanilla pod\nSTEP 3: Lime Cheesecake: Zest and juice of 4 organic limes\nSTEP 3: Lime Cheesecake: 8 g Gelatin sheets (Bloom 240)\nSTEP 3: Lime Cheesecake: 500 ml Double cream\nSTEP: 4 Vegetal Glaze (Optional): 15 g Vegetal gelatin\nSTEP: 4 Vegetal Glaze (Optional): 225 g Water\nSTEP: 4 Vegetal Glaze (Optional): 25 g Granulated sugar\nSTEP 5 : Panna Cotta Quenelle: 250 g Double cream\nSTEP 5 : Panna Cotta Quenelle: 25 g Caster sugar\nSTEP 5 : Panna Cotta Quenelle: 8 g Carrageenan\nSTEP 5 : Panna Cotta Quenelle: 0.5 tsp Vanilla powder\nSTEP: 6: Oat Streusel: 75 g Butter, softened\nSTEP: 6: Oat Streusel: 75 g Caster sugar\nSTEP: 6: Oat Streusel: 135 g Thin oat flakes\nSTEP: 6: Oat Streusel: Pinch of salt\nSTEP 7: Garnish: 100 g Fresh yellow nectarines, cut into round balls and wedges\nSTEP 7: Garnish: 150 g Fresh yellow nectarines, peeled and pitted\nSTEP 7: Garnish: 15 g Caster sugar\nSTEP 7: Garnish: Juice of 1 lemon","_seopress_pro_rich_snippets_recipes_instructions":"STEP 1: Almond Dacquoise: Whip the egg whites in a mixer with a whip attachment. Gradually add the granulated sugar as the egg whites begin to foam. STEP 1: Almond Dacquoise: Sift the almond flour and flour 00 together, then gently fold into the whipped egg whites. STEP 1: Almond Dacquoise: Place mixture in a piping bag with a round nozzle and pipe onto a silpat or lightly buttered parchment paper on a baking sheet. STEP 1: Almond Dacquoise: Bake at 180\u00b0C for 14 minutes in a static oven. The dacquoise should be crumbly on the outside, but moist inside. STEP 1: Almond Dacquoise: While still warm, cut the dacquoise into a shape that fits your silicon mold. Store in an airtight container until needed. STEP 2: White Nectarine Coulis: Combine nectarines, sugar, and lemon juice in a saucepan. Heat gently until sugar has dissolved. STEP 2: White Nectarine Coulis: Add black lime powder and stir. Blend half of the coulis and mix with the remaining half. STEP 2: White Nectarine Coulis: Pour into a silicon mold in a thin layer and freeze. STEP 3: Lime Cheesecake: Mix cream cheese, mascarpone, sugar, vanilla, and lime zest and juice together. STEP 3: Lime Cheesecake: Bloom the gelatin in cold water for 10 minutes, then dissolve it in a bit of warm double cream. Allow to cool slightly before adding to the cream cheese mixture. STEP 3: Lime Cheesecake: Whip the double cream until it forms soft peaks, then fold into the cream cheese mixture. STEP 3: Lime Cheesecake: Pipe the mixture into silicon molds, filling each to 2\/3 capacity. Insert strips of the nectarine coulis into the cheesecake filling, then top with the almond dacquoise. STEP 3: Lime Cheesecake: Cover the molds with cling film, with the almond dacquoise side down. Freeze until needed. STEP: 4 Vegetal Glaze (Optional): Combine gelatin powder, sugar, and water in a saucepan. Bring to a brief boil. STEP: 4 Vegetal Glaze (Optional): Let cool, then use at about 55\u00b0C. STEP 5 : Panna Cotta Quenelle: In a saucepan, combine sugar and carrageenan, then gradually add the double cream and vanilla powder. Bring to a brief boil. STEP 5 : Panna Cotta Quenelle: Pour into a \u2018quenelle\u2019 silicon mold and freeze for 6 hours. STEP: 6: Oat Streusel: Beat butter and sugar until pale. Add oat flakes and a pinch of salt, then mix to form a dough. STEP: 6: Oat Streusel: Roll the dough to a 2mm thickness between two sheets of baking paper, then freeze for 5-10 minutes. STEP: 6: Oat Streusel: Remove the top sheet of paper and bake the dough on an oven tray at 160\u00b0C until light golden and firm (about 10-15 minutes). STEP: 6: Oat Streusel: Let cool, then roughly crumble into a streusel. Store in an airtight container. STEP 7: Garnish: Optional: For marinated nectarines, bring 100 ml water, 50 g sugar, and juice from half a lemon to a boil. Let cool, then marinate the nectarine balls in the syrup under vacuum for approximately half an hour. STEP 7: Garnish: Combine the peeled and pitted nectarines, sugar, and lemon juice in a saucepan. Bring to a brief boil, then blend and strain. Store in a squeeze bottle for use.","_seopress_pro_rich_snippets_recipes_keywords":"","_seopress_pro_rich_snippets_recipes_name":"Nectarine & Black lime Cheesecake","_seopress_pro_rich_snippets_recipes_notes":"Plating 1. Let the cheesecake and panna cotta quenelle defrost on the plate. 2. Add the rest of the elements just before serving. 3. Garnish with fresh verbena leaves and a sprinkle of black lime.","_seopress_pro_rich_snippets_recipes_prep_time":"","_seopress_pro_rich_snippets_recipes_rating":"","_seopress_pro_rich_snippets_recipes_rating_max":"","_seopress_pro_rich_snippets_recipes_rating_min":"","_seopress_pro_rich_snippets_recipes_video":"","_seopress_pro_rich_snippets_recipes_yield":"","_seopress_pro_rich_snippets_type":"recipes"}],"_seopress_pro_rich_snippets_disable_all":"","_seopress_pro_rich_snippets_disable":[],"_seopress_pro_schemas":[],"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"tags":[],"inspiration-type":[252],"class_list":["post-17153","inspirations","type-inspirations","status-publish","has-post-thumbnail","hentry","inspiration-type-croustade_recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/nordic-chefs.com\/da\/wp-json\/wp\/v2\/inspirations\/17153","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nordic-chefs.com\/da\/wp-json\/wp\/v2\/inspirations"}],"about":[{"href":"https:\/\/nordic-chefs.com\/da\/wp-json\/wp\/v2\/types\/inspirations"}],"wp:attachment":[{"href":"https:\/\/nordic-chefs.com\/da\/wp-json\/wp\/v2\/media?parent=17153"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nordic-chefs.com\/da\/wp-json\/wp\/v2\/tags?post=17153"},{"taxonomy":"inspiration-type","embeddable":true,"href":"https:\/\/nordic-chefs.com\/da\/wp-json\/wp\/v2\/inspiration-type?post=17153"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}