Greek Cheesecake

Ingredients:

810 Grams Cream, whipped

382 Grams Cream

1 1/2 Grams Salt

360 Grams Sugar

3 Grams Agar agar

11 1/4 Each Gelatin

225 Grams Yolks

427 1/2 Grams Goat's Milk Fromage Blanc

187 1/2 Grams Greek Yogurt

15 Grams Vanilla extract

Method:

1. Whip cream to medium peaks and set aside.
2. Bring second cream, salt and sugar to simmer, add the agar agar and bring to a boil while whisking for 30 seconds.
3. Dissolve bloomed gelatin.
4. Temper the hot cream mixture into egg yolks.
5. Strain anglaise into cheese and process in vita-prep to ensure complete consistency. Cool to touch.
6. Transfer custard into large bowl and temper 25% whipped cream by folding gently with whisk.
7. Fold in remaining cream and portion into flat circle molds, ensure that each cavity is completely level. Freeze.