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Chef Andersson’s Floating Cheesecake

The executive chef at the Four Seasons Regent Beverly Wilshire Hotel in Los Angeles, with an army of cooks to help him out, has come a long way from Gothenburg, Sweden, where he was born and raised.

When asked to prepare a recipe for Nordic Reach, Chef Conny Andersson chose to create a dessert recipe, but sees several other ways to use the berries from the Arctic forest. “The lingon – as Swedes would simply call them – is a very versatile berry, and it is excellent as an accompaniment to turkey, game and other meat dishes such as meatloaf, meat balls and so on. I would… describe them as very sophisticated cranberry.”

Chef Andersson’s Floating Lingonberry Cheesecake
(serves 10)

4.4 lbs/500g Lingonberry preserve /jam
2 cups/5 dl cream
4 egg yolks
1/3 cup/3/4 dl sugar
Place the jam and cream in a sauce pan to boil, whisk the sugar and egg yolks to combine, when boiling add half of the cream mixture to the egg mixture and whisk, pour back into the sauce pan and with a spoon continually stir until 85C/185F, quickly strain into a clean bowl over a second bowl of ice to cool down. Freeze in an ice cream machine.

14 ounces/400g fresh or flash frozen Lingonberries
1/4 cup/1/2dl sugar
1/2 - 1 lemon
Mix the sugar and berries, cut the lemon in half and add the juice, cover in a bowl with plastic wrap and place over a bain marie and simmer for 2 hours without mixing. After 2 hours without disturbing the berries strain the liquid, it should be clear. For each half-cup of liquid add 1 re-hydrated gelatin leaf.

2 egg yolks
1/4 cup / 1/2 dl sugar
1 1/2 tbsp water
1 3/4 cups / 4dl cream
2 packages / 450g Philadelphia cream cheese
4 leaves gelatin
1 3/4 cups /50g Lingonberry jam
Place the sugar and water in a saucepan and boil to 100C/250F, whisk the egg yolks in a machine and when the sugar has reached 121C/250F slowly pour over the yolks, whisk until semi-cool, beat the cream cheese smooth and add the jam, add the cream and whisk until ribbon stage, dehydrate the gelatin and melt in a small amount of cream, next fold together the cream the gelatin mixture and the egg mix. Set aside until ready to use.

8 oz/225g flour
4 oz/115g butter
4 oz/80g brown sugar
2 oz/40g cinnamon
pinch of salt
1/2 lemon zest
Place all ingredients in a mixing machine and mix until it begins to come together, spread out on a baking sheet and bake until golden brown, cool and set aside.

The assembly is just a matter of putting layers of the following components in a glass: Lingonberry Jelly / Lingonberry Cheesecake mixture whipped cream / Crumb topping. Garnish the glass with some fresh Citronelle or mint and some baked pastry or butter cookies
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