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EXOTIC CHEESECAKE

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Ingredients

For 10 servings

Coconut dacquoise

50 g egg whites

18 g sugar

50 g grated coconut

40 g egg whites

18 g icing sugar

10 g Debic Stand & Overrun

Mango infusion syrup

200 g water

100 g sugar

3 g Timut pepper

SQ mango pieces

Cream cheese mousse

50 g Debic Stand & Overrun (1)

14 g brown sugar

1 g pectin x58

20 g egg yolks

5 g hydrated gelatin

55 g Debic Cream Cheese

20 g Debic Stand & Overrun (2)

Exotic sorbet

40 g sugar

1.2 g super neutrose

90 g water

120 g mango pulp

80 g passion fruit pulp

20 g dehydrated glucose

Exotic jelly

5 g sugar

1 g agar

1 g pectin NH

3 g dextrose

70 g mango pulp

30 g passion fruit pulp

Sosa jelly

420 g water

70 g sugar

20 g gelling agent

Cream cheese siphon

200 g milk

250 g Debic Cream Cheese

50 g Debic Stand & Overrun

40 g sugar

½ vanilla pod

Gavotte

60 g eggs

120 g sugar

70 g flour

20 g grated coconut

60 g Debic Cake Butter

60 g milk

Debic products used

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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 Cream Cheese

  • For both hot and cold applications
  • For sweet and savory applications
  • Also perfect as filling or spread
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Debic Incorporation Butter Cake 4x2.5KG

  • Constant quality, throughout the year
  • Made from fresh dairy cream
  • A pleasant butter taste in your preparations

Preparation

Coconut dacquoise

Whisk the egg whites with the sugar, then mix the grated coconut powder, egg whites, icing sugar and Stand & Overrun.

Blend the two mixtures and spread on baking sheets, then bake twice for 6 minutes at 180°C.

Mango infusion syrup

Bring all the ingredients to the boil, then cool and add the mango pieces.

Vacuum-pack overnight.

Cream cheese mousse

Bring the Stand & Overrun (1), brown sugar and pectin to the boil.

Add the yolks, simmer gently and remove.

Add the gelatin and when the mixture has reached 25°C, stir in the Cream Cheese mixture and the Stand & Overrun (2).

Blend the two mixtures and place in sphere moulds.

Exotic sorbet

Mix the powders together and add to the water.

Bring to the boil and pour over the pulp.

Remove from the heat and leave to cool overnight.

Churn and place in a Pacojet bowl.

Exotic jelly

Mix the powders together, then add to the pulp and bring to the boil.

Remove, leave to cool and mix in a blender.

Place in a pipping bag and mould into small spheres.

Sosa jelly

Mix the powders together, then pour into the water and bring to the boil.

Dip in the cream cheese mousse spheres and the exotic jelly balls.

Cream cheese siphon

Weigh all the ingredients together, then blend and strain before pouring into a siphon.

Put through gas cartridge siphon.

Keep chilled.

Gavotte

Lightly whisk the eggs and sugar, then add the flour, the grated coconut, melted Cake Butter and warm milk.

Leave to rest, spread on a Silpat tray and bake twice at 165°C for 3 minutes.

Leave in the fridge, then cut as desired and dry in the oven at 150°C for 5 minutes.

Assembly

Arrange three slices of infused mango in the bottom of the plate, followed by two pieces of coconut dacquoise, two cream cheese mousse balls, three exotic jelly balls and a few spots of confit.

Place a small scoop of sorbet on top of the dacquoise and siphon a little cream cheese next to it.

Top with three coconut gavottes and a little cress.

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