Sweet Party

BUTTER SANDS
Butter 420g
Caster sugar 200g
Salt 4g
Flour 450g
Cornstarch 50g

CHEESECAKE MOUSSE
Cream 500g
Mascarpone 225g
Honey 75g
Amaretto 50g

ALMOND RASPBERRY SPONGE
Almond paste 320g
Whole egg 300g
Melted butter 100g
Flour 60g
Baking powder 4g
Raspberry powder 40g

RASPBERRY CONFITURE
Raspberry puree 185g
Sugar 25g
Glucose powder 30g
Pectine NH 3g
Lemon juice 2g

CREME BRULEE
Cream 200g
Milk 100g
Brown sugar 90g
Egg Yolk 180g
Vanilla pod 1pcs

BUTTER SANDS
Blend the butter, caster sugar and salt. Add sifted flour and cornstarch. Roll 2 mm thick slices. Bake it all. Crumble it all, add 10% melted butter, 35°C bake it again, to create a cheesecake bottom.

CHEESECAKE MOUSSE
Mix the amaretto, honey and mascarpone. Add to the cream. Whip the cream gently.

ALMOND RASPBERRY SPONGE
Make the almond paste soft, by adding the eggs one by one. Whisk it lightly. Mix one part of the whipped mixture with the melted butter, and then add the other part. Add the sifted flour, baking powder and raspberry powder. Bake it in a mold, at 160/170°C.

RASPBERRY CONFITURE
Heat half of the puree. Add by 40°C the sugar, pectine and glucose powder. Bring to boil. Over the rest of the puree and lemon juice.

CREME BRULEE
Infuse the vanilla into cream and milk. Mix the egg yolk and sugar. Bring the mixture to 85°C Strain and freeze to set. Gently gratinate with brown sugar.