Apricot & milk chocolate cheesecake
  • Quick & easy (production)
Make sure you try our deconstructed cheese cake, served in a glass, with a twist of apricot jam.
Make sure you try our deconstructed cheese cake, served in a glass, with a twist of apricot jam.
Shelf life:
3 days
Conservation:
+4°C
Containing: 3 Components

Milk chocolate and cheese whipped ganache

Ingredients: Milk chocolate and cheese whipped ganache

  • 5.3 oz
    Cream 35% fat
  • 0.9 oz
    Liquid Glucose
  • 0.9 oz
    Invert sugar
  • 0.9 lb
  • 4.4 oz
    Cream 35% fat
  • 4.4 oz
    Mascarpone cheese
  • 11.5 oz
    823-RT

Preparation: Milk chocolate and cheese whipped ganache


1. Combine cream, liquid glucose, invert sugar in a pot and warm it up until 85°C.
2. Pour over the chocolate and make an emulsion with a hand blander.
4. Add mascarpone cheese and cream cheese to the ganache, blend, and on the end add cream and blend well.
5. Keep it in chiller overnight.
6. Before using whipp it in a mixer.
 

Apricot jam

Ingredients: Apricot jam

  • 1.4 lb
    apricot puree
  • 0.5 oz
    Lemon juice
  • 4.1 oz
    Liquid Glucose
  • 3.5 oz
    sugar
  • 0.2 oz
    Pectine NH
  • 0.1 oz
    Lemon zest

Preparation: Apricot jam


1. Combine together apricot puree with liquid glucose. Warm it up until 40 °C.
2. Mix sugar with lemon zest, and pectine.
3. Slowly add to the warmed puree.
4. Increase the heat and cook until it reaches 106°C.
5. Onceit is cooked, add lemon juice.
6. Cool down the jam and use it.
 

Hazelnut strussel

Ingredients: Hazelnut strussel

  • 7.8 oz
    Roasted grounded hazelnuts
  • 8.5 oz
    flour
  • 6.3 oz
    sugar
  • 7.1 oz
    butter
  • 0.1 oz
    Stick Vanilla

Preparation: Hazelnut strussel


1 Mix all ingrediants in mixer with paddle attachmed until dough is formed.
2 Put the dough on a tray and flatten up.
3 Bake the dough on 180 °C for 7-8 minutes.
 

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