Reconstructed Cheesecake Base
Melt the chocolate at 45-50C, stir in the FRIZI POP and the cookie crumble. Spread in at 0,5cm over silicone and chill in the fridge. Cut by the cookie cutter accordingly to the the silicon shape you are using.
Poppying cheesecake
Lunar New Year Recipe Inspiration
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Recipe
Download recipeReconstructed Cheesecake Base
- SINFONIA CIOCCOLATO BIANCO 250g
- FRIZZI POP PINK 100g
- Cookie Crumble 100g
- Totaal 450g
Red Fruits Compote
- Red fruits puree RAVIFRUIT 250g
- Sugar 10g
- Dextrose 12.5g
- Gelatine Powder 7.5g
- Water for Gelatin 37.5g
- Totaal 317.5g
Red Fruits Compote
Combine toghether sugar dextrose and the fruit puree, bring to 85C. In the meantime re hydrate the gelatine with the water. Combine everything together, blend with immersion blender and pour into insert silicone moulds and freeze.
Vanilla Cheesecake Mousse
- Cream 300g
- Creamcheese 200g
- Sugar 10g
- Joypaste Vanilla 10g
- Gelatine 5g
- Water 25g
- Totaal 550g
Vanilla Cheesecake Mousse
Rehydrate gelatine with water. Whip together cream sugar and joypaste until fluffy. Melt the gelatine and combine it with cream cheese, then fold the whipped cream iside.
Assembly, layout and finishing
Half fill the silicone mold with the vanilla cheesecake mousse, place the frozen red berries insert and close the dessert with the cheesecake base. Freeze completely, unmold and glaze with red and yellow glaze. Decorate with Dobla Lunar New Year Assortment (Firecracker).