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FRESH LIME CHEESECAKE

CHEESECAKE MOUSSE WITH TROPICAL FLAVOUR

Difficulty level

Ingredients

IRCA GENOISE g 500
honey g 25
eggs - at room temperature g 600

Preparation

Whip all the ingredients in a planetary mixer with a whisk attachment for 10 minutes at medium speed.

Spread the whipped mixture evenly in a 1-cm layer onto parchment paper sheets, then bake for 8 minutes at 210°C (closed valve).

Ingredients

AMERICAN CHEESECAKE g 1.000
water - at 35°C g 1.500
JOYPASTE LIME g 200
LILLY NEUTRO g 300
liquid cream 35% fat - slighly whipped g 1.000

Preparation

In a planetary mixer with a whisk attachment, mix the first four ingredients until you get a silky smooth cream.

Combine to the slighlty whipped cream in 2-3 times, until you get a foamy mousse.

Ingredients

JOYFRUIT LIME To Taste
Final composition

Use the lime cheesecake mousse to half-fill the silicone mould for frozen desserts.

Make a hollow and fill it with JOYFRUIT LIME.

Cover with other mousse and close with a disc of biscuit.

Put in the blast chiller until completely frozen, then remove from mould cover and cover the top surface with a green velvet spray.

Decorate with JOYFRUIT LIME.

Fabio Birondi
Fabio Birondi

Chef Executive, Pastry Chef and Chocolatier

Recipe created for you by Fabio Birondi