STRABERRY&CREAM CHEESECAKE
CHEESECAKE MOUSSE WITH A DOUBLE FLAVOUR
Difficulty level
CHEESECAKE MOUSSE WITH A DOUBLE FLAVOUR
Ingredients
| IRCA GENOISE | g 500 |
| honey | g 25 |
| eggs - at room temperature | g 600 |
Preparation
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).
Ingredients
| AMERICAN CHEESECAKE | g 500 |
| water - at 35°C | g 650 |
| LILLY NEUTRO | g 100 |
| liquid cream 35% fat - slighlty whipped | g 500 |
Preparation
In a planetary mixer with a whisk attachment, mix the first three ingredients until you get a silky smooth cream.
Combine to the slighlty whipped cream in 2-3 times, until you get a foamy mousse.
Ingredients
| AMERICAN CHEESECAKE | g 500 |
| water - at 35°C | g 650 |
| PASTA AROMATIZZANTE FRAGOLA | g 70 |
| LILLY NEUTRO | g 100 |
| liquid cream 35% fat - slighly whipped | g 400 |
Preparation
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.
Ingredients
| JOYFRUIT FRAGOLA | To Taste |
Line the cake ring or mould with an acetate cake collar.
Lay a disc of biscuit at the bottom.
Half-fill with the strawberry cheesecake mousse and put in the blast chiller until frozen.
Fill up with the unflavoured cheesecake mousse and put back in the blast chiller until frozen.
Remove from mould and decorate the top with JOYFRUIT FRAGOLA.
Chef Executive, Pastry Chef and Chocolatier
"The coating of the cake top can be made with FRUTTIDOR FRAGOLA instead of JOYFRUIT FRAGOLA.
"
