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.
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
LEMON COCONUT CREAM CHEESE MOUSSE
