Chef Vincent Pantoliano
Chef Vincent Pantoliano
Meat Market Miami
915 Lincoln Rd
Miami Beach, FL 33139-2601
(305) 532-0088
Goat Cheesecake Foam with Raspberry Fluid Gel, Rosemary Sand, and Sous Vide Figs
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Goat Cheesecake Foam with Raspberry Fluid Gel, Rosemary Sand, and Sous Vide Figs
Pastry Chef Vincent Pantoliano of Meat Market Miami – Miami, FL
Adapted by
October 2010


Sous Vide Figs:
1 pound dried figs
½ cup sugar
½ cup balsamic vinegar
½ cup sherry vinegar
2  cinnamon sticks
½ vanilla bean

Goat Cheesecake Foam:
300 grams goat cheese, room temperature
100 grams cream cheese, room temperature
150 grams powdered sugar
100 grams simple syrup
Juice and zest of 1 lemon
¼ vanilla bean
Pinch salt
200 grams milk
100 grams water
5.2 grams iota carrageen

Raspberry Fluid Gel:
225 grams raspberry puree, room temperature
350 grams simple syrup
100 grams sherry vinegar
4.5 grams agar agar
1.5 grams xantham gum

Rosemary Sand:
300 grams egg whites
250 grams powdered sugar
300 grams sugar
120 grams almond powder
90 grams minced rosemary

Graham Tuile:
125 grams graham crackers crumbs
1 gram ground nutmeg
1 gram ground cinnamon
1 gram ground mace
1 gram ground ginger
Pinch salt
80 grams simple syrup

For the Sous Vide Figs:
Cut the dried figs in half, coat with sugar in a bowl, and put into a vacuum bag. Add all the other ingredients, seal to 98%, and sous vide at 175°F for 1 hour. Strain off the liquid and reserve. Discard the cinnamon sticks and vanilla bean. Transfer the figs to the Vita-Prep and pulse on low until you get a rough chop. Add the reserved liquid and blend until a quenellable texture is achieved.

For the Goat Cheesecake Foam:
Combine the goat cheese, cream cheese, sugar, syrup, lemon juice and zest, vanilla bean seeds, and salt in the Vita-Prep on low. Put the milk and water in a sauce pan and bring to a boil. Pour the milk mixture into a clean blender and sprinkle the iota on top. Dissolve the carrageen and blend on low for 30 seconds, then turn to high slowly. Pour second blender into the cheese mixture and blend everything for 2 minutes. Pour this mixture into quart container and put into an ice bath until set, about 45 minutes. Transfer to a siphon and charge with two chargers, shaking for 1 minute between charges.                    

For the Raspberry Fluid Gel:
Add the raspberry puree to the Vita-Prep and blend on low. Combine the simple syrup and sherry vinegar in a saucepan over medium-high heat and bring to a boil. Disperse the agar in the boiling mixture and pour the entire contents into the Vita-Prep. Turn on the blender on low, gradually increasing the speed to high, blending for 1 minute. Bring the blender back to low and add the xanthan gum, mixing for 1 more minute. Pour the raspberry mixture into a quart container and set in an ice bath until solid, about 30 minutes. Take the solid block out and cut it into small pieces and put in the Vita-Prep. Blend, going from low to high, to form a fluid gel consistency.

For the Rosemary Sand:
Preheat the oven to 225°F. In a clean bowl, whip the egg whites to soft peaks; add the sugars and continue whipping to stiff peaks. Fold in the almond powder and rosemary. Spread the mixture into a thin layer on a silicone baking sheet and bake for 1 hour. Remove from the oven and let cool for 1 minute. Break this into pieces and transfer to the Vita-Prep. Blend until the mixture has a sandy consistency.

For the Graham Tuile:
Preheat the oven to 350°F. Combine all of the dry ingredients in a bowl and stir in the simple syrup until binded. Roll the mixture flat on a Silpat, transfer to a baking sheet, and bake for 10 minutes.