Lemon Blueberry Cheesecake

INGREDIENTS LIST

Relish the invigorating taste of our Lemon Blueberry Cheesecake. Built on a crisp Tegral Patacrout base, this cheesecake is filled with creamy Festipak and topped with a luscious layer of Belcolade Blanc chocolate. Perfect for those who love a combination of tangy lemon and sweet blueberry, it offers a delightful and satisfying bite that caters to modern tastes.

PREPARATION

TART
  1. Combine all the Ingredients together then mix until homogenous. 
  2. Laminate to 5mm then cut with heart shaped cutters. 
  3. Transfer to a sheet tray lined with silpan then bake at 180c for 10 minutes.

ASSEMBLY: In your desired silicone mold, Pour ¾ of the mousse onto the rings then fill the creamy and fruity insert at the bottom of the mousse. Press down the insert. Place the green tea cake on top. Freeze the mousse overnight to 18C. Once frozen, heat the glaze to 35C while making sure that the mousse is at -18C. Mix the glaze with an immersion blender to eliminate the bubbles. Pour the glaze onto the mousse cake. Then scrape the excess with a metal spatula. Transfer to a short-crust pastry.

 

WHITE CHOCOLATE GLAZE

  1. Heat milk and glucose. Pour over the chocolate.
  2. Mix gelatin, white coloring and Miroir Neutre a blend until smooth.
  3. Let it set at room temperature for 24 hours.

 

LEMON COCONUT CREAM CHEESE MOUSSE

  1. Whip the cream to medium peaks then set aside.
  2. Bloom gelatin sheets to cold water.
  3. Make a pate a bomb Egg yolks, sugar and corn syrup.
  4. Add the cream cheese to the warm pate a bomb then continue mixing until smooth
  5. Melt the gelatin mass then add in the Lemon Extract.
  6. Fold-in whipped cream (Festipak and coconut cream).

 

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