TOP FROLLA |
burro 82% m.g. |
tuorli |
zucchero |
AMERICAN CHEESECAKE |
acqua |
FRUTTIDOR FRUTTI DI BOSCO |
SHORTCRUST PASTRY
Ingredients
Preparation
Knead all the ingredients in a planetary mixer with the paddle attachment, until the dough is well-combined.
Cover the dough and refrigerate for 1 hour at least.
Use the dough sheeter to roll the dough into layers and use them to make some square tart having a 2cm high edge.
Bake in a deck oven at 180-190°C until evenly golden-brown.
CHEESECAKE MOUSSE
Ingredients
1000g
water
1250g
Preparation
Mix the ingredients with a whisk until creamy and smooth.
Fill some quenelle shaped silicone mould and bake at 150°C for about 20 minutes.
Reserve in the blast chiller until fully frozen and then unmoud.
Final composition
Spread a thin layer of FRUTTIDOR FRUTTI DI BOSCO in the baked shortcrust base.
Place the cheesecake quenelles and decorate.
