Dessert takes a savory turn in this avant-garde recipe featuring Soy Sauce and Chiu Chow Style Chili Oil from the Lee Kum Kee lineup. Cheesecake provides the perfect vehicle, in terms of complementary flavors and textures, as well as general familiarity. “I think the creaminess of the cheesecake nicely balances the chili oil and soy flavors,” says Ripley. “Since those ingredients may be new to diners in a dessert, I wanted to be sure to start with something familiar.” The chef also swaps the traditional cream cheese with ricotta. A mandarin orange gastrique base is the final element for these individual portioned cakes, which also get an intriguing garnish: minced shishito peppers.
This recipe feature is part of the Kitchen Collaborative recipe-development initiative formed by Summit F&B and Flavor & The Menu with support from a handful of sponsor brands and commodity boards. Sign up for our e-newsletter to receive Kitchen Collaborative content in your inbox.
