BUBBLE
CHEESECAKE
Makes 4 pieces
Makes 4 pieces
Put all liquid ingredients in a mixing bowl then the dry ingredients on top and whisk at full speed for 5 minutes. Make layers of 4 mm thickness on a Silpat®. Bake at 210°C for 4 to 5 minutes. Remove the hot tray immediately after baking. Cool down and cut a tuille 16-10 cm. Place it on top of the crunchy.
Melt the Pralicrac. Spread out on a baking paper at a 3-mm thickness. Let set in the fridge and cut a tuille 16-10 cm.
Mix the pectin and sugar together and heat up with the Topfil and Starfruit then boil for 4 minutes. Cool down at 40°C. Divide 90 g on top of the cake rings and freeze.
Hydrate the gelatin with the water for 10 minutes. Heat up the glucose, sugar and yolks at 85°C, sift then whip at 30°C. Melt the gelatin and incorporate the praliné and mix with the Deli Cheesecake. Add the whipped yolks and the whipped fresh cream. Pour 290 g in tuile mold and place the interior inside then freeze. Take a plastic sheet and pipe some small dots on it in the shape of your tuile. Place a second sheet on top and slowly push on it until it has a flat top. Freeze then spray the dots with a preparation made with 50% of Belcolade Lait Sélection 35% Cacao-Trace and 50% of Belcolade Cocoa Butter Cacao-Trace.
Heat both ingredients at 40°C. Glaze the mousse and let defreeze in the fridge.
