Goat Cheesecake with Rosemary Caramel, Fresh Blackberries, and Tuile
For the Rosemary Caramel:
Combine the sugar, corn syrup, and water in a pot. Bring to a boil and immediately remove from the heat. Add the rosemary, cover, and let infuse overnight. The next day, remove the syrup and cook until it reaches a medium amber color. Whisk in the warm water and remove from the heat. Whisk in salt. Let cool and reserve at room temperature.
For the Goat Cheesecake:
Bloom the gelatin in the water. Bring the cream, milk, sugar, and salt to a simmer. Remove from the heat. Add the goat cheese to the mixture. Using an immersion blender, blend the mixture until very smooth. Add the gelatin and continue blending. Stir in the lemon juice. Transfer the goat cheese mixture into 15 7-ounce flexi-molds. Transfer the molds to the freezer for 6 hours or until solid.
For the Tuile:
Prepare a double boiler. In the top bowl, combine the egg whites, sugar, and salt. Whisk the sugar and egg whites until the mixture is warm to the touch. Remove from the heat and whisk in the flour. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Whisk on slow speed while gradually adding the melted butter. Reserve chilled.
Preheat an oven to 300ºF. Line 2 baking sheets with silicone mats. Transfer the batter to a piping bag and pipe nickel-sized dots on the silicone mats. Spread each dot into a thin shape resembling a comet. Put in the oven and bake for 8 minutes or until golden brown. Let cool to room temperature. Reserve in an air-tight container.
To Assemble and Serve:
Approximately 30 minutes before serving, remove the goat cheesecakes from the flexi-mold and allow to thaw slightly in the refrigerator. Place a cake on the plate. Drizzle with the caramel. Top the cheesecake with blackberries and a tuile.