Amazing 😍

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This looks incredible. I’m curious to know how the outer orange of the cheesecake looks so realistic.

I don't know exactly how our pastry chef made the outer layer, but gelatin and orange zest were components.

Basically we piped the cheescake mixture into balloons while it's still warm and liquid, tied it off and made sure there's no air inside at all. The part of the balloon where you tie it moulds a nice orange stalk. Throw in the freezer for a minimum 3 hours.

Then he got the outer layer mixture hot and ready with the gelatin. We cut the balloons off and double dipped the ball of cheesecake into the orange mix using a skewer. Let the excess drip for a couple seconds, and gently wiggle the orange onto the plate.

After a bit it sets and the outside looks just like that. Kinda amazing how he was able to make it look like it had the pores and everything.

It looks like it's painted. Specifically with an airgun of some type. Orange peel look is an effect you get when you put on too heavy a coat. Obviously intentionally in this case.

Loving it. May use the method you explained as inspiration for shaping some of my future dishes!

This is one “deconstruction” I actually like; letting me choose how much cheesecake and crumble I eat with each bite!

It's a gelatin mixture with orange food colouring and orange zest. The cheesecake center is white, but orange flavoured.

I've seen something similar with orange pate/"orange made of meat" on YouTube. I think it has something to do with either the orange dip or the ice crystals on the surface of the meat (or in this case cheesecake) after freezing, or maybe a combo of the 2. Not entire sure.

It took me a minute to realize that the orange WAS the cheesecake. I thought maybe you were showing a picture of the ingredient and I was looking for another slide XD amazing food art

Do you have a pic of it cut in half? Looks amazing tho

I kiss you many time because you do yummy cake for world to eat.

Did Heston come up with this? Or has this been a thing done by pastry chefs for a long time? (Referring to the exterior)

Amazing texture makes it look like an orange!

Is this in Tulum? Had pretty much this exact dish when I was there a few months ago

Is that a kalanchoe leaf?

My brain is so dumb I thought I was looking at a tangerine over ground beef for a sec 😁

I’m sure it’s delicious, chef! And very beautiful.

No money shot? Looks incredible!

I know that Cédric Grolet has been doing it for a while like with this mandarine but I don't know if he came up with this.

Wow, that is just too perfect to eat!

Terre D'Hermes

What restaurant is this at?

Sir, this is an orange

Wow, looks good.. crazy technique. Yeah, Heston's is more savoury, filled with foie gras.

I once made orange duck Bon Bon. Duck paté in the middle and a similar orange jelly on the outside. Obviously didn't look anything like the above but it was intriguing.

OP can you please find out step by step how to do the orangd out layer and post it ? (or PM me) many pleeeeease

What do you mean, while it's warm?

Did you cook the cheesecake mixture beforehand?

so where is the tree

Add branch mang

I'm assuming by "warm" he means "not cold". Just still in that liquid state after mixing all the ingredients together.

I was thinking that it was a joke and it was just an orange in some dirt, but holy shit you're amazing at this

But how do you cook it then? Cheesecake needs to be baked, doesn't it?

There are both bake and no-bake cheesecakes. No-bake just sets in the fridge which is why they refrigerate the balloons for 3 hours with the cheesecake mix in them.

So cool!!

Interesting, it's still weird to word it as "warm", but thanks!

Food gimmicks like this usually don’t get over with me but this one is fucking cool.

For no bakes, the filling still has to be room temp to mix cream cheese in with the other ingredients. It ends up room temp/warm, otherwise it would be a struggle getting the cream cheese mixed

The cookie crumb looks like chorizo

So, in culinary school, do you just show up to class one day and they’re like “alright class, today we’re going to show you how to make some delicious food and disguise it as an orange. Turn to page 211 in your workbooks, and we’ll get started”?

I would probably eat that an have some big old BIG OLE happy in my belly (for it tastes too good)

And vitamin c means more servings for me, Mum

Sorry, I made it a little confusing. It was a long day of service haha. He used a little gelatin in the cheesecake mixture too because he found it's the best way to maintain it's shape. You wouldn't notice it really in the texture. But if the mix were to cool down it would set too early

So you used a no bake cheesecake mix, right?

Orange chocolate was always a surprising good combo when done right.

I once adapted cinnamon rolls to chocolate with orange cream cheese icing… shockingly good

There's a lot of tricks used, one that Sideserf uses a lot is applying texture to a fondant or fondant-like outer layer and then using watered down food coloring like watercolor to add more depth.

Hester Blumenthal (UK chef) has a dish on his menu called Meat Fruit that looks exactly like this, but is made out of meat.

It’s a pretty simple recipe, I don’t know any chefs at this level that buy mixes.

I’m not a fan of no bake cheesecakes- they’re just a dense mousse. Customer like them though and there’s much more freedom in design for plating like this.

No, I didn't mean a premade mix, lol.

A mix that's used for no bake cheesecake, but made by the chef himself.

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That would be $75 please!

Can you show us what it looks like on the inside? This is really cool.

Are the balloons some sort of special food grade ones or something? (Or at least latex free?)

I'm just imagining the taste of the balloon on the cheesecake, or people with allergies having a side of epi with their dessert.

Overly pretentious treatment IMO

Can you message me the restaurant where you work so I can eat this?

Agreeing it looks painted to some extent just from the shine spots. You could put white in gelatin to make it more opaque, but I've never seen it look like that.

I understand the skill involved in this, but at first glance (and forgive my ignorance), I thought someone had just twatted a biscuit to bits and put an orange on top of this. Kudos chef.

I've had one served in a flower pot, with the crumble as the soil over the cheese and a sprig of mint as the plant. It looked great, and still worked well as a cheesecake.

Ikr oranges grow on trees, not in dirt

is it orange flavored or just orange looking

That’s what I was wondering about. That chalky ballon taste, bleh.

Heston devised 'meat fruit', a reinvention of a Tudor recipe where pate is coated in a mandarin gel to look like an orange. Similar principle and it's the setting agent that gives it the dimpled effect https://cumbriafoodie.com/2011/02/27/meat-fruit-making-a-heston-favourite-at-home/

I thought it was an Animal Crossing recipe joke ngl

So a recipe?

Guess what happens, when you follow that recipe? You get a mix.

Idk what's up with this sub and people like you being smartasses

For what it's worth, when you said "so you used a mix" I also assumed you meant premade.

One way is to Sous Vide the filling in a bag.

Why didnt you take a picture of it sliced open?

And why are you eating in a bathroom/kitchen?

Too beautiful to eat. Looks yummy though! ♡

Very cool. I definitely have the urge to squish the thing though

It's crazy. I need a cross section. Show me the inside, or I can't believe that isn't an orange in dirt. I won't.

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Heston Blumenthal does one of these but filled with Pâté and is one is the best things you’ll ever eat.

Holy shit, that's incredible.

Wow, I hope it tastes as well as it looks.

Maybe in general, but people in this sub are interested in food. So this is IMHO beautiful.

If those are just regular leaves I'm gonna be disappointed.

Fancy!!

haha op, i won't fall for that one again, i won't eat any more dirt

José Avilez have a take on this kind of desert and is great.

Haha look at this guy calling the base of a cheesecake "soil"! Though I shouldn't make fun of him, he's probably just not a native Engl-- oh, damn, he actually meant cookie crumble soil.

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Wasn't a mix, it's our pastry chef's recipe. This was all made from scratch.

Yum... orange peel ground beef

Now I want to know more about the Tudor recipe lmao

I went to a restaurant in Toronto half a dozen years ago that specialized in frou-frou tasting menus. One of the dishes was presented on "dirt". My GF asked me "Is that real dirt?", and I said "No, it can't be. It's probably bread crumbs or something. "

How wrong I was. It was real honest-to-god scraped from the ground dirt. The chef foraged personally for it in Ontario forests, looking from dirt near maples, and avoiding it from near pines (which has a turpentine taste, according to him).

Now I see a description like "soil", and I have to check!

The actual cheesecake inside is white, but is still orange-infused. They were a fine dining special for only the last 2 nights and the ones that didn't sell were given to staff. And I already ate mine haha

Unfortunately we're out. They were a special the last 2 nights. I thought about taking a pic of the inside last night, but then I ate it instead...

In Toronto

I think he used a lime leaf

We're a high-end restaurant serving rich folk... It's not pretentious, it's the quality and creativity they come here for.

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I mean, I can put a clementine on some crushed Oreos too ;) Just kidding. It looks amazing!

I was going to say that it looks like dirt, but I thought it would be too mean. It turns out that would be a compliment instead!

Well hell where’s my cross section of this food porn! Leaving me with hunger pains.

Which restaurant?

"Mix" implies premade, bought, etc. We're not being smartasses XD If the majority reckons you're thinking of a recipe, or a premade mix, then perhaps it's common sense to others. You have a different perception, but that doesn't mean you need to be rude about it.

One of the coolest desserts I’ve ever seen, wow

simply beautiful 🔥❤️

Maybe carrot cake instead? Oranges come from trees not soil lol

pastry chefs are a different breed. one of my favorite exchanges at one of my favorite restaurants which i worked at was “you like butterfingers?” yes “ well, i made my own butterfingers” really? “yes but i smashed everything” (she was a semi-famous pastry chef with zero ego) “i made everything hard and smashed everything into powder” my jaw dropped as she kept eye-contact “then, i made my own ice cream and sprinkled the dust on top of it” then i remember she was married. i still fawn over that memory.

What's not to like? Custard? Good. Jam? Good. Meat? Good!

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what?

Stunning.

Looks fake

I have the feeling that it tastes like paradise!

In culinary school you get out what you put in really. They teach you the fundamentals but it’s really up to the person to go above and beyond.

Nicely done, the orange is really cool. But honestly I think it would look better either without the micros on the dirt, more micros with a little more care in their placement, or with something else entirely. I like candied mint leaves here probably.

With the dirt, I find that making it a bit less monotonous in color is good (something like little pebbles of dried meringue and maybe some finely diced candied ginger would be nice here), along with a bit more moisture. A small touch of simple syrup and some oil (I like sesame oil for this dish) would make it clump a little more realistically and it would be a bit less dry in the mouth on its own.

Not meant to be too critical of course, just some tips from one chef to another.

I'm a pastry chef too.maybe we are a bit weird.lets take it as far as we can.

don’t threaten me with a good time. kiss.

I don't threaten. I do

when are we married?

Let me know.i have time off next week.im not making my own wedding cake again.holy breaky French buttercream.grrrrrr

again! hahahahhahahahahahhahahahahahahahahah we’ll go to vegas baby and italy for honeymoon.

I'd really like that.lets get ready to rumble

I've always wanted to go to Italy

Do you live in Tulum? I almost had the same meal when I was there a few months ago.

what?

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I love it. I might take some of my upcoming meals and shape them using the technique you described!