TOP FROLLA |
unsalted butter 82% fat |
DELINOISETTE |
egg yolk |
AMERICAN CHEESECAKE |
water |
lemon juice |
liquid cream 35% fat |
LILLY NEUTRO |
FRUTTIDOR LAMPONE |
HAZELNUT SHORTCRUST PASTRY
Ingredients
Preparation
Knead all the ingredients in a planetary mixer with htepaddle until the dough is well combined.
Refrigerate for 1 hour at least.
Roll out to a 5-6mm and cut out some discs having the same dimension as the steel ring you mean to use as a mould.
Bake at 180°C for about 10-12 minutes.
CHEESECAKE MOUSSE
Ingredients
1000g
water - (35°C)
1250g
lemon juice
50g
liquid cream 35% fat
800g
200g
water
100g
Preparation
Mix AMERICAN CHEESECAKE and the heated water using a whisk.
While mixing, pour the lemon juice in.
Slighly whip the cream with LILLY NEUTRO and cold water.
Combine the slighly whipped cream to the first mixture by stirring gently with a spatula. We recommend to add the whipped cream in 2-3 times.
Final composition
Line a steel ring with an acetate collar, then lay a disc of hazelnut shortcrust pastry in it.
Pour the mousse and smooth the surface out with a spatula.
Refrigerate for 4 hours at least.
Cover the top of the dessert with a layer of FRUTTIDOR LAMPONE and decorate as you like most.
