Culture Magazine

T R AV E L 202 2 culturecheesemag.com 71 R E C I P E S Making Their Way in Miami PAG E 39 Hokkaido Cheese Tart This popular Japanese dessert originated in Sapporo, Hokkaido, as a nod to the region's dairy products. It's usually made in an individual pastry crust with a cheesy, creamy center—similar to the Portuguese pastéis de nata. For Kojin co-owner and pastry chef Katherine Maderos' deconstructed take, the cheese mixture is cooked, strained, and loaded into an iSi canister, where it is held warm for service. "At home, this filling can be used as is," Katherine says. "It's delicious on its own while warm, or you can chill it and enjoy it as a cold treat." For the jam, you can use any high-quality prepared product, or make your own conserve as Katherine does. "I usually cook down fresh fruit with a touch of sugar until thickened. Recently it's been peaches or strawberries," she says. 1¼ cups (300 grams) cream cheese, room temperature ½ cup (100 grams) Greek yogurt 3.2 tablespoons (40 grams) grated parmesan cheese 4.2 tablespoons (60 grams) unsalted butter, room temperature 1 cup (200 grams) whole milk 1 cup (120 grams) confectioner's sugar 2 eggs 1 teaspoon vanilla extract ½ teaspoon salt ½ teaspoon lime juice FOR SERVING: Shortbread cookies Fruit jam or conserve In a saucepan, heat cream cheese, Greek yogurt, Parmesan cheese, butter, and milk over low heat. Cook until all ingredients have melted and are smooth, stirring with a wooden spoon constantly to ensure no burning. In a separate bowl, whisk together remaining ingredients. Pour half of hot cheese mixture into bowl, whisking into cold ingredients to temper them. Then whisk in remaining cheese mixture. Return everything to saucepan and cook over medium heat, stirring constantly to ensure no burning, until mixture thickens. Strain through a fine mesh strainer. Add to a whipped cream canister (such as iSi) and charge (optional). To serve, crumble shortbread cookies into a glass or other individual serving dish, add a tablespoon of fruit jam, then top with the cheese mixture (aerated or spooned into the bowl).

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