PLEASE help me re-create this dessert!
On a recent trip to Vancouver, my bf and i had the most decadent, delicious and absolutely divine dessert at Bin 941. We love coconut, banana, and everything sinfully rich:
On the website it is named:
COCONUT CRUMB CRUSTED, MASCARPONE WHITE CHOCOLATE CHEESECAKE, WARM DARK RUM BANANAS FOSTER SAUCE
Any ideas or recipes that would allow me to recreate such goodness? I would really like to make this for a holiday get together so any help whatsoever would be much much appreciated. Thanks!!
This has stuck in my mind since you first posted it, and I'm going to take a stab at it for Chrismas dinner. I'm going to use toasted coconut and shortbread cookies for the crust. I've got a white chocolate mascapone cheese cake recipe, and bananas foster are a snap!
I'll let you know how it turns out, and then I'll write instructions or things I'd do differently.
ohh thank you so much - i was going to attempt this with a basic recipe for marscapone cheesecake...could you please post your recipe for your white chocolate marscapone cheesecake? i want to make this for christmas dinner as well, but i want to try it out before then...thanks so much!
This is the recipe I'm going to try. It is actullay from Godiva...I've been to the restaurant where it was created...wonderful place. I'll modify it a tad (obviously no mint or raspberries), but I'm sure you'll come up with your own twists too.
This is from the Godiva Chcolatier website.
Maybe you could try it out.
Godiva White Chocolate Cheesecake
1 Tbs. Instant Espresso Granules
1 Tbs. Water
1 Lb. Cream Cheese
2 Cups Mascarpone Cheese
1/3 Cup Sugar
1 Cup Godiva Liqueur
4 Large Eggs
9 Oz. White Chocolate, Melted
Dissolve espresso in water and set aside. In a food processor or mixer, combine the cream cheese, mascarpone cheese, sugar, Godiva and espresso until smooth. Add eggs one at a time, mixing well after each addition. Stir in white chocolate and pour into a 9-inch springform pan. Wrap plastic film around the bottom and sides of the pan and bake in a water bath in a preheated 350 degree F oven for 45 minutes. Turn off oven and let cheesecake cool in the oven for 1 hour. Remove to the refrigerator until ready to serve; garnish with fresh raspberries and mint.
Created by Celeste Zeccola, Pastry Chef, Carlos Restaurant, Highland Park, IL
Here's some ideas -
Coconut crumb crust - combine egg white and sweetened shredded coconut and press into pan.
Mascarpone white chocolate cheesecake - see Rose Levy Beranbaum's Cake Bible white choc cheesecake recipe - also in Silver Palate special occasion cookbook and sub mascarpone for cream cheese
Bananas foster sauce would be your standard recipe that you would put over ice cream - saute bananas, add brown sugar and rum
I'd add some sugar cookie or shortbread crumbs to the toasted coconut and bind it with a bit of melted butter instead of eggwhite. Add a pinch of salt to it to keep it from being overwhelmingly sweet.
Also, I'd rec using mascarpone for 1/3 the amount of cream cheese called for.
Bake in a springform pan wrapped in foil, in a water bath.(inside a larger pan filled with 1" very hot water) Bake till edges start to set, then turn oven off and set door ajar to slowly finish baking and cooling.