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ENTREMET

cheesecake mousse with red fruits

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Ingredients

For 3 servings

Pistachio dacquoise

30 g flour T 480

85 g pistachio flour

100 g icing sugar

140 g eggs white

50 g sugar

50 g pistachios, crushed

Red fruit confiture

550 g red fruit puree

20 g goji fruit

50 g sugar

10 g pectin NH

Crispy pistachio base

50 g milk chocolate

90 g white chocolate

90 g Debic White Concentrated Butter

120 g pistachio (chopped)

140 g feuilletine

Cream cheese mousse

250 g Debic Cream Cheese

75 g sugar

30 g gelatin mass 1:5

300 g Debic Stand & Overrun

Glaze

75 g water

150 g sugar

150 g glucose syrup DE 40

100 g Debic Duo

100 g gelatin mass 1:5

CQ coloring

150 g white chocolate, 34%

Garnish

70 g Debic Stand & Overun

2 raspberries

2 strawberries

macaroons

Debic products used

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Debic Cream Cheese

  • For both hot and cold applications
  • For sweet and savory applications
  • Also perfect as filling or spread
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Debic Stand & Overrun 1L

  • An average overrun of 160%
  • Superb stand without the risk of collapsing
  • Rich cream taste and smooth mouthfeel
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Debic Duo 2L

  • 50% milkfat and 50% vegetable oils
  • Tasteful and light cream taste
  • High stability and firmness even after 24 hours

Preparation

Pistachio dacquoise

Combine both flours with the icing sugar.

Make the meringue.

Gently fold in all raw materials.

Pour the mixture into the rings.

Bake at 180°C to 190°C for about 15 minutes.

Red fruit confiture

Heat the puree to 40°C.

Add the raw materials to the puree and bring to a boil.

Pour into the rim and cool.

Crispy pistachio base

Melt the chocolate with the Concentrated Butter.

Add the dry ingredients and combine thoroughly.

Spread in the form and freeze.

Cream cheese mousse

Combine the Ceam Cheese and sugar.

Add the melted gelatin mass.

Combine with the aerated Stand & Overrun.

Dose into molds.

Freeze.

Glaze

Boil the first three ingredients to 105°C.

Add the Natop and gelatin mass and combine thoroughly.

Add coloring to get the right intensity of the glaze color.

Then pour in the chocolate and emulsify it with a blender.

Cover the surface at a temperature of 28 to 30°C.

Assembly

Assemble the cake in a silicone form.

Decorate the cake with the Stand & Overrun, fresh red fruit and macaroons.

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