Amanda Cook-Pilkerton, Pastry Chef, Centrolina

Amanda Cook-Pilkerton is the pastry chef at Centrolina, Amy Brandwein’s dual-concept Italian restaurant and marketplace in CityCenterDC. Cook-Pilkerton most recently led the pastry department at the acclaimed Cookshop in New York City’s Chelsea neighborhood. Cook-Pilkerton’s new position at Centrolina marks a return to her hometown, where she previously worked alongside Eric Ziebold as the pastry chef at CityZen. Cook-Pilkerton began her restaurant career at Roberto Donna’s celebrated Galileo. She received a pastry certificate from L’Academie de Cuisine, where she graduated with honors, and also earned a Bachelor of Science degree in Food Science and Technology from Virginia Tech. More at: centrolinadc.com

INGREDIENTS

Mousse:
One 8oz package cream cheese, softened
1/3 cup sugar
Half vanilla bean, scraped or 1 teaspoon vanilla extract
1 teaspoon salt
1 tablespoon lemon juice
1 cup whipping cream, soft whipped

Graham crumbles:
1 stick (4oz) cold butter, cut up
1/4 cup brown sugar
1/4 cup all purpose flour
1 cup whole wheat flour
¼ teaspoon cinnamon
Pinch salt
Dash vanilla extract

Raspberry Sauce:
1 pint raspberries
1 tablespoon, or more, sugar
Lemon juice, to taste
Salt, pinch

Topping:
Freshly sliced peaches and raspberries, to taste

METHOD
For Mousse:
Beat cream cheese with sugar until smooth and fluffy. Add flavoring, salt and lemon juice. Fold in soft whipped cream. Scoop into serving dishes and chill until serving time

For Crumbles:
Combine all together in mixer with paddle attachment until crumbly. Spread into a lined baking sheet and bake 350F until golden brown and fragrant. Cool completely, break up into bite sized pieces

For Raspberry Sauce:
Combine all together in a blender or use a stick blender until puréed. Add more sugar if necessary. Strain to remove seeds and chill until ready to use. 

To Serve:
Top cheesecake mousse with fresh sliced market peaches and raspberries, raspberry sauce and graham crumbles
 


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