FRESH LIME CHEESECAKE
CHEESECAKE MOUSSE WITH TROPICAL FLAVOUR
|IRCA GENOISE||g 500|
|eggs - at room temperature||g 600|
Whip all the ingredients in a planetary mixer with a whisk attachment for 10 minutes at medium speed.
Spread the whipped mixture evenly in a 1-cm layer onto parchment paper sheets, then bake for 8 minutes at 210°C (closed valve).
|AMERICAN CHEESECAKE||g 1.000|
|water - at 35°C||g 1.500|
|JOYPASTE LIME||g 200|
|LILLY NEUTRO||g 300|
|liquid cream 35% fat - slighly whipped||g 1.000|
In a planetary mixer with a whisk attachment, mix the first four ingredients until you get a silky smooth cream.
Combine to the slighlty whipped cream in 2-3 times, until you get a foamy mousse.
Use the lime cheesecake mousse to half-fill the silicone mould for frozen desserts.
Make a hollow and fill it with JOYFRUIT LIME.
Cover with other mousse and close with a disc of biscuit.
Put in the blast chiller until completely frozen, then remove from mould cover and cover the top surface with a green velvet spray.
Decorate with JOYFRUIT LIME.