RASPBERRY WHITE CHOCOLATE CHEESECAKE ON A STICK
Intermediate level
MODERN INTERPRETATION OF THE TYPICAL AMERICAN CHEESECAKE
AMERICAN CHEESECAKE |
1000g |
water |
1250g |
PASTA AROMATIZZANTE LAMPONE |
100g |
FRUTTIDOR LAMPONE |
qb |
CHOCOSMART CIOCCOLATO BIANCO |
qb |
RASPBERRY CHEESECAKE BASE
Ingredients
Preparation
Mix all the ingredients in a planetary mixer with the whisk attachment at medium speed for 3 minutes, until you obtain a smooth cream with no lumps.
Final composition
Use the raspberry cheesecake base to half-fill some silicone moulds for ice cream on a stick.
Pipe a little FRUTTIDOR LAMPONE and place the stick.
Fill the mould up with some more cheesecake base and smooth the surface out.
Bake at 140-150°C for about 20-25 minutes.
Then, put in the blast chiller at negative temperature.
When hardened, remove from mould.
