BOSTON
Makes 3 entremets of 16 cm
Makes 3 entremets of 16 cm
Carefully blend the speculoos with the fleur de sel, the chopped cranberries, the lemon zest and the Pralicrac melted at 35°C. Put into 16 cm diameter ring with a 4 cm Rhodoïd.
Mix with the paddle the Deli Cheesecake and the vanilla flavoring paste for 4 minutes at medium speed. Pour into a 14 cm diameter ring closed with cling film. Pour 210 g per insert. Bake at 90°C for 1 hour then freeze.
In a saucepan, heat the fruit purées with the Trimoline. Add the caster sugar mixed with the NH pectin. Boil for 1 minute. Add gelatin mass, yuzu juice and raspberry alcohol. Pour 100 g on the baked cheesecake and freeze.
Heat up the milk and Deli Cheesecake to 40°C. Add the Jelly Desert and the lemon flavoring paste. Add the whipped cream.
Melt the chocolate and cocoa butter and blend.
