WHITE CHOCOLATE CHEESECAKE WITH PASSION FRUIT & DU LECHE
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Filipe Braz
Vera Kuiper Willems
- Sub Category Name
Combo
Desserts
- Recipe Source Name
Real High Tea 2014/15 Volume 2
Ingredients
Bretons Biscuit Base- 140g butter
- 115g soft white sugar
- 0.5 piece lemon zest
- 2.5g salt
- 17g egg
- 165g flour
- 7.5g baking soda
- White chocolate
- 125g passion fruit coulis
- 75g mango coulis
- 50g sugar
- 5g gellan
- 0.2g citrus
- 50g white chocolate
- 290g cream cheese
- 170g sugar
- 140g eggs
- 50g egg yolk
- 190g cream
- 0.5 piece lemon zest
- 200g white chocolate
- 1 can condensed milk
- 50g cacao butter
- 5g orange colour powder
- 150g white chocolate
Methods and Directions
Bretons Biscuit Base- Put all the ingredients into a bowl and knead into a dough.
- Wrap it in cling foil and let it rest for at least an hour.
- Roll the dough evenly with a rolling-pin. Cut it with a round cutter.
- Place them on an oven tray with a silicon mat.
- Brush it with some egg yolk.
- Put it in the oven and bake at 160C for approximately 15 minutes until golden brown. Let the biscuits cool down.
- Melt the white chocolate and apply an even, thin layer onto the biscuit.
- Add all the ingredients, except for the white chocolate, into the thermo blender.
- Heat to 90C. Add the white chocolate, and make an even mixture.
- Pipe the mixture into small bombe moulds, then set in the blastchiller.
- Unload the filling once it has frozen.
- Add all ingredients, except for the white chocolate, into the thermo blender.
- Heat to 80C. Add the white chocolate, and make an even mixture.
- Put it in the oven at 100C for 2 hours. Let this cool down.
- Then place it in a piping bag.
- Melt the cacao butter with the colour powder.
- Brush it onto a plastic sheet.
- Melt the chocolate to 38C. Then start tempering the chocolate to 29-30C.
- Apply the tempered chocolate to the plastic sheet. When it starts to harden, cut your decoration with a nice cookie cutter shape.
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ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 22/11/2024
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