Light Raspberry Cheesecake Mousse
COMPONENTS SHORTCRUST BASE • LEMON CREAM INSERT • GLACAGE MIROIR ROUGE • LIGHT RASPBERRY CHEESECAKE MOUSSE
- SHORTCRUST BASE
Soft Butter 180 gms
Sugar 200 gms
Hazelnut Powder 100 gms
Almond Powder) 100 gms
All Purpose Flour 240 gms
Salt 8 gms
Method: Mix all ingredients together without over mixing. Let rest for 2 hours in the refridgerator. Roll in between 2 plastic sheets to a 5 mm thickness. Cut desired diameter and bake at 340˚F for around 11 minutes.
2. LEMON CREAM INSERT
Lemon Puree 90 gms
Lemon Zest 1 tsp gms
Sugar 90 gms
Whole Eggs 90 gms
Butter 110 gms
Gelatin Leaf 3 gms
Crescendo Lemon Peels in Oil 30 gms
Method: Bloom the gelatin in cold water. Mix together the lemon puree, lemon zest, sugar and eggs and bring to a simmer. Off the stove, add the gelatin, mix in the butter and lemon peels. Cast into desired flexipan insert then freeze.
- GLACAGE MIROIR ROUGE
Matisse Cold Mirror Glaze 1000 gms
Matisse RTU Mirror Glaze 300 gms
Water 150 gms
Red Food Coloring 4 dp
Method: Warm up the mirror glaze. Bring the RTU glaze with the water to a boil, incorporate the neutral mirror glaze, add the red food coloring. Use at around 35˚C/ 95˚F.
- LIGHT RASPBERRY CHEESECAKE MOUSSE
Granulated Sugar 150
Water 60 gms
Egg Yolks 90 gms
Cream Cheese 400 gms
Powdered Sugar 30 gms
Raspberry Puree 85 gms
Gelatin Leaf 15 gms
Raspberry Compound 2 tsp gms
Red Food Coloring (Optional) 4 dp
Whipped Cream 500 gm
Method: Bloom the gelatin in cold water. Whip the egg yolks at medium speed. At the same time, cook sugar and water at 121˚C/249˚F, pour over the egg yolks and mix at high speed. Heat up the puree and add the bloomed gelatin. Mix the cream cheese with the powdered sugar, add the puree and incorporate into the egg yolks mixture in several steps. Fold the whipped cream carefully into the batter.
- BUILDING AND DECORATING
Display on the insinde a cake band into an individual cake ring. Fill the inside up to 2/3 with the raspberry mousse pulling the mousse all the way to the edges of the cake ring. Insert the frozen lemon cream and finish with the raspberry mousse, then freeze. Heat the red glaze and apply over the frozen raspberry mousse. Display the mousse on top of the crumble base. Decorate as illustrated.