By Jasline N.
Xperience, the signature restaurant and bar at Sofitel So Singapore, welcomes French Michelin star Guest Chef Nicolas Isnard to deliver fresh and sumptuous flavours from France to Singapore. From 4 to 8 November 2014, Chef Isnard will be partnering with Chef Anne-Cecile Degenne, Executive chef of Xperience to deliver an exquisite culinary experience.
The experience offers a daily set 4-course lunch at S$45++, daily set 5-course dinner menu at S$88++ and Saturday 6-course Gala dinner at S$148++ or S$188++ with wine pairing. An à la carte dinner menu will also be available.
For reservations, please call the hotel at +65 6701 6800.
About the chef:
Originally from the South of France, Chef Isnard acquired a taste for cooking from his Italian grandmother. Famous for mixing traditional cooking with innovation, he currently co-owns the L’Auberge de la Charme restaurant in France, which earned a Michelin star within a year of its opening in 2008. The restaurant also boasts four Gault & Millau toques. Chef Isnard’s specialties include Filet de Boeuf, Farmed Chicken Egg and Onion Soup “Contemporary Style”.
Filed Under: Events, Sponsors & Awards
By Jasline N.
Hello, how have you been? Pardon the almost 2-month absence from the blogosphere! I was revamping the whole website, including shifting the blog back to WordPress. This whole process took a bit longer than I expected, but I really like the new layout (and I hope you like it too!) There are still a few minor details I would like to tweak (like the recipe page) but those can wait, because I have so many backlogged recipes to blog about!
Recently I instagrammed a photo of a durian cheesecake and as promised – my comeback recipe! I’ve never really wanted to bake or cook with durians because I’ve always loved them pure and original. The only exception were the Crispy Durian Rolls I made last year. But since I got a packet of Mao Shan Wang durian puree a few months back during the durian season (they are kept frozen) – and each kilo cost only S$13! – I decided to bake something with it. If you love durians, you are in for a treat! This currently ranks Number 1 in my cheesecakes list!
I first baked some baby cheesecakes because they are easier to share with friends. To save the hassle of making the crust (as I just wanted to see how it would taste like), I simply dropped a Oreo cookie into each muffin tin – but unfortunately I underbaked them so they were not very set. It’s good, but the texture was a bit too soft.
So for my second try, I rebaked the cheesecake, this time making a whole cake with a tall digestive biscuits crust (as this was my friend’s birthday cake) and baking it longer until the top is a little golden brown. I didn’t frost/glaze it because I didn’t want the frosting/glaze to overpower the durian, also, somehow I liked the rustic look of the browned cheesecake.
The taste test was passed with flying colours – the restaurant staff who didn’t like durian was quite put off with the smell (she couldn’t figure out what smell that was ooops), but she still kindly divide the cake for us. But for durian lovers like us, this cake is simply heavenly! The texture was just right and the taste of durian was so intense! Definitely a cake to impress and to please.
Let’s make this!
|1) Grab some room temperature cream cheese and place in a mixing bowl. Beat on low speed for 1 minute.||2) Add in the sugar and continue to beat on low speed for 4 minutes, scrapping down the sides occasionally. (You don't want to incorporate too much air into the cheesecake batter.)|
|3) Beat in the eggs, one at a time, until fully incorporated.||4) Beat in the milk.|
|5) And the cornflour.||6) Add in the glorius durian puree! The quality of durian does make a difference in the taste of cheesecake, so use only the best durian possible!|
|7) Here's another shot of the yummy durian puree.||8) Beat on low speed until mixture is smooth.|
|9) Place an Oreo cookie into each lined muffin tin.||10) Pour in the batter and bake away!|