CHEESECAKE MOUSSE
UNBAKED CHEESECAKE
Difficulty level
UNBAKED CHEESECAKE
Ingredients
| TOP FROLLA | g 1000 |
| unsalted butter 82% fat - softened | g 450 |
| DELINOISETTE | g 250 |
| egg yolk | g 100 |
Preparation
Knead all the ingredients in a planetary mixer with htepaddle until the dough is well combined.
Refrigerate for 1 hour at least.
Roll out to a 5-6mm and cut out some discs having the same dimension as the steel ring you mean to use as a mould.
Bake at 180°C for about 10-12 minutes.
Ingredients
| AMERICAN CHEESECAKE | g 1000 |
| water - at 35°C | g 1250 |
| lemon juice | g 50 |
| liquid cream 35% fat | g 800 |
| LILLY NEUTRO | g 200 |
| water - cold | g 100 |
Preparation
Mix AMERICAN CHEESECAKE and the heated water using a whisk.
While mixing, pour the lemon juice in.
Slighly whip the cream with LILLY NEUTRO and cold water.
Combine the slighly whipped cream to the first mixture by stirring gently with a spatula. We recommend to add the whipped cream in 2-3 times.
Ingredients
| FRUTTIDOR LAMPONE - or another flavour at you choosing | To Taste |
Line a steel ring with an acetate collar, then lay a disc of hazelnut shortcrust pastry in it.
Pour the mousse and smooth the surface out with a spatula.
Refrigerate for 4 hours at least.
Cover the top of the dessert with a layer of FRUTTIDOR LAMPONE and decorate as you like most.
"You can replace butter with margarine in the recipe of the hazelnut shortcrust pastry.
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