The idea was to make a microwave cheesecake. According to Aki, the result tastes like the lightest cheese danish you have ever experienced. Oh well, the name was wrong, but the experience was right. We blended egg white powder with milk and added salt, xanthan gum, cream cheese, flour, agave nectar, and vanilla extract. We pureed all the ingredients together and then poured them into an iSi siphon. We charged the canister with two nitrous chargers and extruded it into paper cups, filling them halfway. We microwaved the batter on high power for thirty seconds and then inverted the cups onto a plate and refrigerated them. Once the cups were cool, we used a paring knife to release the light, fluffy cakes/clouds/confections from inside the cup. The result was this ethereal rendition of a cheese danish. The microwave cheesecake will have to wait; this creation is too good not to enjoy and explore to the fullest.
**Microwave Cheese Danish**
– 150 grams whole milk
– 16 grams egg white powder
– 25 grams flour
– 1.85 grams salt
– 0.9 grams xanthan gum
– 200 grams cream cheese
– 75 grams agave nectar
Put the milk in the blender and turn it on low. Sprinkle in the egg white powder and increase the speed to medium. Puree the mixture for one minute. Sprinkle in the flour, salt, xanthan gum, cream cheese, and agave nectar. Increase the speed to high and puree until smooth, at least 30 seconds. Pour the batter into an iSi whipped cream dispenser and charge with two nitrous chargers. Take a paper cup and use a paring knife to poke a hole in the bottom and three holes on the sides. Dispense the batter into 8-ounce paper cups, filling them halfway, and microwave on high for thirty seconds. As soon as the microwave stops, remove the cup and invert it onto a flat plate. Repeat with remaining batter. Once all the batter is cooked, refrigerate the danish cups for at least one hour, until it is fully chilled and set. Use a paring knife to free the edges of the danish from the cup and shake it free. Plate and serve immediately.
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