One Eleven at the Capital opened in August, but it already feels like it’s been a part of downtown Little Rock for years.
The spacious and luxurious restaurant took the place of Ashley’s, a mainstay at the Capital Hotel. A lot of work went into the redesign and opening of One Eleven, and while the aesthetics may be different, the food is still top-notch.
We recently visited the restaurant and were lucky enough to get a few recipes from Chef Joël Antunes. Including one dessert we know you’ll love, the Raspberry Cheesecake. The dish is served with a coconut sorbet and garnished with fruits.
Chef Antunes was nice enough to share the recipe with us, and now we’ll share it with you.
Raspberry Cheesecake
Ingredients for Pâte Sable Cheesecake
•35 oz. baked sable dough
•5 oz. Turbinado sugar
•1/3 oz. salt
•14 oz. butter, soft
Instructions for Pâte Sable Cheesecake
Place the sable dough in a mixer with a paddle, and mix until the dough is ground up into crumbs. Add the sugar, salt and butter, and continue to mix until just incorporated. Divide dough in half, and roll each half between two silpats and roll to 1/4-inch thickness, and freeze.
Remove to sail pat and bake dough at 250 degrees for 30-45 minutes, until dark, golden brown. Then, freeze.
Once the dough is set, chop up into small pieces.
Ingredients for Cheesecake Filling
•24 oz. cream cheese
•7 oz. crème fleurette
•4x vanilla beans, scraped
•1x lemon, zested
•1/3 oz. gelatin sheets, bloomed
•3 oz. egg yolks
•1 oz. sugar glaze
•2 oz. water
• 5 1/2 oz. sugar
•5 1/3 oz. cream, whipped soft
Instructions for Cheesecake Filling
Mix the cream cheese with a paddle until soft, then, add crème fleurette, vanilla beans and lemon zest to the mixture. Place gelatin leaves into the ice water. Mix the egg yolks and sugar glaze together in the kitchen aid. Mix for four minutes, mixture needs to be fluffy.
Mix the water and sugar together, and cook at 250 degrees. When at 293 degrees, place three-quarters of the syrup into the egg yolk and sugar glaze mix. With the remaining syrup, melt in the gelatin. Add this mix to the egg yolk and sugar glaze. Add the mixture of cream cheese, crème fleurette, vanilla bean and lemon zest, and mix well. Add the whipped cream.
Ingredients for Raspberry Jam
•35 oz. raspberries, fresh or frozen
•4 1/4 oz. glucose
•9 oz. sugar
•1/3 oz. pâte de fruit pectin
•1/3 oz. apple pectin
•13 1/2 oz. sugar
•1/5 oz. citric acid
•1/5 oz. sugar
•1/5 oz. water
Instructions for Raspberry Jam
Heat glucose and berries to 122 degrees, and process with an immersion blender. Mix both pectins with sugar, and add to the raspberries. Bring to a boil, stirring continuously. Add second measure of sugar in three parts, bringing to a boil after each addition. Boil for eight minutes after last addition. Skim off any foam that may form.
Remove the jam from heat, and mix the citric acid, 1/6 oz. of sugar and water together, and add to the jam. Put in a container placing plastic wrap directly on top of the jam, so that a skin doesn’t form.
Ingredients for Raspberry Sauce
•7 oz. raspberry puree
•7 oz. raspberry jam
•3 1/2 oz. passion fruit puree
Instructions for Raspberry Sauce
Mix in a pot and bring to a boil for two minutes.
Ingredients for Raspberry Pâte de Fruits
•35 oz. raspberry puree
•3 1/2 oz. sugar
•1/3 oz. agar
•8 4/5 oz. glucose
•35 oz. sugar
•2/5 oz. citric acid
•1/3 oz. water
Instructions for Raspberry Pâte de Fruits
Bring puree to a boil. Whisk sugar and agar together and add to puree. Bring it to a boil. Add glucose to raspberry mixture, and bring to boil. Add 35 oz. sugar in three parts, brining to a boil after each. Cook to 225 degrees. Pour into small square-mold set upon a silpat. Allow to sit in the cooler and set.
Ingredients for Coconut Sorbet
•8 4/5 oz. milk
•8 4/5 oz. cream
•1 liter frozen coconut milk
•3 1/2 oz. Lopez Coconut cream
•1/4 oz. stabiliser
•7 oz. sugar
•7 oz. water
•1 oz. malibu
•7 oz. shredded toasted coconut
Instructions for Coconut Sorbet
Boil the water and sugar, and boil coconut milk, cream, milk and coconut cream in separate pan. Then, mix together. Add stabiliser and malibu. Then, strain and turbine. After, add shredded coconut.
Assembly of Cheesecake
•Line the bottom of each ramekin with 4/5 oz. of pâte sable crust. Pipe in 2 1/3 oz. of cheesecake filling. Top each cheesecake with 2 tablespoons of raspberry sauce. Plate five raspberries, filled with jam, along the edge. Place the 1 tablespoon pâte sable in the middle of the cheesecake. Dust with sucre neige. Top with one piece of raspberry pâte de fruits.
Presentation
•In 25 cl bowl, add coconut biscuit, cheesecake cream, then, hold in refrigerator until served.
Pipe raspberry jam into the raspberry. Add 6-7 raspberries around the top of the cheesecake. In the middle, add crispy milked. Finish with icing sugar. Serve with coconut sorbet on the side.