Light Raspberry Cheesecake Mousse

Light Raspberry Cheesecake Mousse

COMPONENTS SHORTCRUST BASE • LEMON CREAM INSERT • GLACAGE MIROIR ROUGE • LIGHT RASPBERRY CHEESECAKE MOUSSE

  1. 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.

  1. 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.

 

  1. 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.

  1. 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.

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