Date
21 January 2017
Paul Kwok and Ediwah Tang have been experimenting with dessert-cocktail pairings including  Cheesecake crunch + B4 Sunset cocktail. Photos: HKEJ
Paul Kwok and Ediwah Tang have been experimenting with dessert-cocktail pairings including Cheesecake crunch + B4 Sunset cocktail. Photos: HKEJ

Cheesecake crunch and B4 Sunset cocktail pairing – with recipe

Jerry Maguire, the 1996 American romantic comedy/drama, is Paul Kwok’s favorite movie.

Why did he name his cocktail and dessert bar in Causeway Bay after it?

Kwok quotes a famous line from the movie: “You complete me.”

It’s an appropriate mission statement for the bar.

Kwok and his chef/partner Ediwah Tang have been experimenting for two years to come up with the perfect dessert-cocktail pairings. 

Today, they introduce to us a recipe for one of them: Cheesecake crunch + B4 Sunset cocktail.

Cheesecake crunch

Ingredients (5 portions)

200g crunchy biscuit (crushed)

100g butter

500g cream cheese

500g ricotta cheese

Baileys

sugar

Method

1. Mix the crushed crunchy biscuit, melted butter and sugar to suit your taste.

2. Bake the crunch at 180C in the oven until it turns golden and crispy.

3. Whip cream cheese, ricotta cheese and sugar till smooth, and then add Baileys to taste. Freeze the mixture until the texture is not too soft and not too hard but just right.

4. Randomly spread the cheese mixture on a plate. Sprinkle the crunch over it, with icing or berries if you like.

B4 Sunset cocktail

Ingredients

1oz Earl Grey-infused gin

10g sweet olive syrup

Earl Grey tea

apple juice

ice

thyme

Method

1. Mix the gin, Earl Grey tea, apple juice and sweet olive syrup well in a shaker with half a glass of ice.

2. Pour the mixture into a glass with some ice cubes. Decorate with thyme.

This article appeared in the Hong Kong Economic Journal on June 18.

Translation by Darlie Yiu

[Chinese version 中文版]

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Mix the crushed crunchy biscuit, melted butter and sugar. Bake the crunch at 180C in the oven until it turns golden and crispy. Photos: HKEJ


Whip cream cheese, ricotta cheese and sugar till smooth, and add Baileys. Freeze the mixture. Randomly spread it on a plate. Sprinkle the crunch over it, with icing or berries if you like. Photos: HKEJ


Mix the gin, Earl Grey tea, apple juice and sweet olive syrup well in a shaker with half a glass of ice. Then, pour the mixture into a glass with some ice cubes. Decorate with thyme. Photos: HKEJ


Writer of the Hong Kong Economic Journal

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