Beetroot and Ruby cheesecake

Beetroot and Ruby cheesecake
Easy
Makes: 8
  • Good for freezing
Only for Ruby lovers... an amazing combo of unique Ruby taste with fresh lemon zest. Creamy and crunchy at the same time!
Only for Ruby lovers... an amazing combo of unique Ruby taste with fresh lemon zest. Creamy and crunchy at the same time!
Shelf life:
3 days
Conservation:
+4°C
Containing: 6 Components
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Featured Ingredients

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Beetroot puree

Ingredients

  • 1000 g
    Beetroot

Preparation

  1. Cook beetroots in water until soft.
  2. Peel beetroots and blend until you get a puree.

Cheese Mousse

Ingredients

Preparation

  1. Mix cream, sour cream, cream cheese, honey and lemon zest.
  2. Whip until it gets to a mousse texture.
  3. Melt chocolate together with color at 40°C.
  4. Combine chocolate with mousse.
  5. Finally, melt the gelatine mass and combine.

Beetroot jam

Ingredients

  • 400 g
    Beetroot puree
  • 10 g
    Lemon juice
  • 30 g
    Sugar
  • 6 g
    Pectin NH

Preparation

  1. Warm up Beetroot puree until it reaches 40°C.
  2. Mix sugar with pectin NH and add slowly to the puree.
  3. Cook until the jam reaches 106°C.
  4. Once the jam is cooled down, add lemon.

Mascarpone Cream

Ingredients

  • 125 g
    Mascarpone
  • 275 g
    Cream 35% fat
  • 40 g
    Icing sugar
  • 5 g
    lime zest

Preparation

  1. Whip the mascarpone with cream and icing sugar.
  2. Add the Lime zest.

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