Complexity level  

Makes 3 entremets of 16 cm


1 Shortbread Limon
  • Speculoos 113 g
  • Fleur de sel 0,5 g
  • Cranberry 85 g
  • Lemon zest ¼ pc

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.

2 Cheesecake
  • Puratos Deli Cheesecake 625 g
  • Puratos Classic Vanilla 12 g

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
  • Starfruit Raspberry PatisFrance 190 g
  • Starfruit Strawberry PatisFrance 100 g
  • Trimoline 55 g
  • Semolina sugar 18 g
  • NH Pectin PatisFrance 6,5 g
  • Gelatin in Powder PatisFrance 5 g
  • Hydration water 21 g
  • Yuzu 5 g
  • Raspberry alcohol 10 g

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
  • Whole Milk 112 g
  • Puratos Deli Cheesecake 450 g
  • Jelly Desert PatisFrance 21 g
  • Puratos Classic Lemon 10 g
  • Whipped liquid cream 150 g

Heat up the milk and Deli Cheesecake to 40°C. Add the Jelly Desert and the lemon flavoring paste. Add the whipped cream.

5 Velvet

Melt the chocolate and cocoa butter and blend.

6 Assembly & Finishings
  • In rings of 16 cm diameter / 4 cm height, place the lemon shortbread.
  • Pour 110 g of cheesecake mousse on top.
  • Add the frozen cheesecake and raspberry confit then fill with the remaining cheesecake mousse. Freeze.
  • Once frozen, spray the cake with the velvet.
  • Place a pink chocolate ring at the base made with Belcolade Selection Extra White 34% Cacao Trace colored with red dye.
  • And another smaller ring on the cakes.
  • Fill with some fresh raspberries, white chocolate shavings and fine drops of Puratos Sublimo Neutre to give a fresh looking.

Get in touch

More details about this recipe or our related services?