water |
800g |
AMERICAN CHEESECAKE |
500g |
AMERICAN BROWNIE DOUBLE CHOCOLATE |
1000g |
eggs |
225g |
unsalted butter 82% fat |
350g |
JOYTOPPING FRUTTI DI BOSCO |
qb |
FRUTTIDOR FRUTTI DI BOSCO |
qb |
CHEESECAKE CREAM
Ingredients
water
680g
500g
Preparation
Mix all the ingredients in a planetary mixer with a whisk attachment at medium speed for 3 minutes until you get a smooth cream.
BROWNIE BATTER
Ingredients
Preparation
In a planetary mixer with a whisk attachment, mix all the ingredients at medium speed for 3 minutes until well combined.
Final composition
Use the cheesecake cream to half-fill a silicone mould for single-portion.
Fill with a drop of FRUTTIDOR and cover with the brownie batter, having care to leave a 5-mm free space to the edge of the mould.
Bake at 160°C for about 15 minutes.
Let it cooled down, then unmould.
Serve the dessert when still lukewarm, garnished with the wild berry topping.
Fabio Birondi
Pastry Chef
Fabio is the director of our Academy in the US.
