White chocolate and camembert cheesecake
Publication date: 28-Apr-2021
114 g eggs
20 g cornstarch
60 g Cordillera white chocolate 30%
120 g milk cream
65 g sugar
15 g powdered yogurt
110 g camembert or brie cheese
125 g cream cheese
Pulverized ingredients and decoration
100 g cocoa butter
100 g Cordillera white chocolate 30%
10 g fat-soluble white dye
Honey toffee ingredients
75 g sugar
30 g bee honey
120 g milk cream
Cookie crumble ingredients
100 g cookies of choice
120 g butter50 g sugar
Blend all the ingredients until you get a smooth and fine cream.
Cut strips of baking or wax paper, crumple them up and stretch again.
Wrap the 7 cm cylindrical molds in diameter so that the edges remain very sharp.
Fill each cylinder with 100 g of mixture and bake at 150 ° C in a water bath. Fill the mold halfway and bake for approximately 15 minutes.
Let cool and freeze.
Unmold and keep in the freezer.
Melt the chocolate and butter separately.
Mix both ingredients and dilute the white color and strain.
Load an airbrush when the mix is at 40 ° C and spray the cheesecakes until they are completely white.
Honey toffee preparation
Make a dry caramel with the sugar. When it turns an amber color, add the warm honey and heat a little more.
Add the warm cream, deglaze and reduce a little. Strain and reserve cold.
Cookie crumble preparation
Mash the cookies until they are powder. Mix them with the butter at room temperature and the sugar.
When the dough is homogeneous, crumble into small pieces and bake for 10 minutes at 180 ° C. Refrigerate and reserve.
Present making a wedge-shaped cut and arrange a few pieces of cookie crumble on top and decorate with a few small lines of honey toffee.
Strawberry jam and Chantilly Genovese
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