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Description:

Cheesecake

    Egg white - 120 g

    Sugar - 100 g

    Cream - 200 g

    Egg yolk - 100 g

    Vanilla pod - 0,5

    Cornstarch - 10 g

Whisk the egg whites with half the sugar.

Blend the remaining ingredients. Fold in the meringue. Bake in a preheated oven at 160°C. Allow to cool.

Cut into the desired shape.

Milk ice cream

    Milk - 525 g

    Sugar - 125 g

    Milk powder - 40 g

    Fresh cream - 150 g

Bring the milk with the sugar and milk powder to a boil. Allow to cool to 37°C. Add the crème fraîche. Turn into ice.

Strawberry jelly

   Strawberry puree - 125 g

    Sugar syrup - 20 g

    red wine vinegar - 2 g

    Agar - 1 g

Mix all ingredients. Bring to a boil. Let jelly. Mix until homogenous.

Assembly

Strawberries IQF             

Put a few pieces of cheesecake on a plate. Garnish with strawberries and the jelly. Finish with the sorbet.

 

 

 

Red fruit crown with candied orange cream Woodruff jelly, hibiscus and kalamansi coulis and strawberry sorbet

Hemispheres of curd cheese and candied orange cream

   Semi-candied orange 

    Milk - 100 g

    Caster sugar - 40 g

    Orange peel - 1/2

    Egg yolk - 40 g

    Gelatine - 7 g

    Curd cheese - 200 g

    Whipped cream - 200 g

    Caster sugar - 40 g

1-    Bring the milk, sugar and orange peel to the boil.

2-    Soften the gelatine in cold water.

3-    Mix the sugar and egg yolks until you obtain a slightly foamy mixture. Pour this mixture into the milk / sugar / peel mixture and cook until it coats a spoon. Melt the gelatine in this mixture and add it to the curd cheese. Leave to cool.

4-    Add the whipped cream, pour into hemisphere moulds, freeze.

5-    Remove from the moulds and spray with white chocolate for a satin finish.

Keep in the refrigerator.

Strawberry sorbet

    Strawberry puree - 500 g

Lemon puree - 60 g

Icing sugar - 80 g

1- Mix all the ingredients together.

2- Prepare a sorbet base at 27-28% Brix, check using a refractometer.  Process or churn in an ice cream maker.

Hibiscus and kalamansi coulis

    Kalamansi puree - 30 g

    Water - 100 g

    Apple juice - 500 g

    Dried hibiscus flowers - 25 g

    Grenadine syrup - 50 g

    Neutral glaze - 100 g

1-    Bring the apple juice, water, glaze and hibiscus leaves to the boil. Leave to infuse for 5 minutes.

2-    Strain the cooking liquid. Add the grenadine syrup and the kalamansi juice.

3- Mix well and keep in the refrigerator.

Whipped cream with mascarpone

    Mascarpone - 500 g

    Caster sugar - 30 g

    HG vanilla sugar - 10 g

    Whipped cream - 250 g

1-    Mix the mascarpone with the vanilla sugar and caster sugar to obtain a smooth cream.

2-    Add the whipped cream, beating until the mixture is firm.

3-    Pour into a bag and refrigerate.

4-    Whisk again each time it is needed!!!

Sweet pastry

    Softened butter - 125 g

    Icing sugar - 85 g

    Salt - 1 g

    Vanilla sugar - 5 g

    Whole egg - 50 g

    Ground almonds - 25 g

    Flour - 200 g

    Starch - 15 g

    Cream powder - 15 g

1-    In the mixer, beat the butter, icing sugar, salt and vanilla sugar.

2-    Sift the flour, starch and cream powder and fold into the butter / sugar mixture.

3-    Add the whole egg and the ground almonds, let the pastry rest in the refrigerator for an hour.

4-    Roll out the pastry to 2 mm and cut out crowns using a pastry cutter. Bake in a ventilated oven at 160-170°C for about 10 minutes.

5-    Leave to cool then store in a dry place.

Woodruff jelly

    Lemon puree - 50 g

    Apple juice - 200 g

    Woodruff wine - 300 g

    Caster sugar - 100 g

    Gellan - 5 g

    Green colouring

1-     Bring the apple juice and woodruff wine to the boil.

2-     Mix the sugar and gellan, pour it all into the liquid, bringing it briefly to the boil, add the lemon juice.

3- Keep in the refrigerator. Then mix in the mixer to the desired consistency.

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