Carefully blend the speculoos with the fleur de sel, the chopped cranberries, the lemon zest and the Pralicrac Lemon melted at 35°C. Put into 16 cm diameter ring with a 4 cm Rhodoïd.
2 Cheesecake
Ingredients
Puratos Deli Cheesecake 625 g
Puratos Classic Vanilla 12 g
Preparation
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.
3 Raspberry Confit
Ingredients
Starfruit Raspberry PatisFrance 190 g
NH Pectin PatisFrance 6,5 g
Starfruit Strawberry PatisFrance 100 g
Gelatin in Powder PatisFrance 5 g
Trimoline 55 g
Semolina sugar 18 g
Hydration water 21 g
Yuzu 5 g
Raspberry alcohol 10 g
Preparation
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.
4 Mousse Cheesecake
Ingredients
Jelly Desert PatisFrance 21 g
Puratos Deli Cheesecake 450 g
Whole Milk 112 g
Puratos Classic Lemon 10 g
Whipped liquid cream 150 g
Preparation
Heat up the milk and Deli Cheesecake to 40°C. Add the Jelly Desert and the lemon flavoring paste. Add the whipped cream.
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