Tesko

Makes : 8

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.

rok trajanja:: 3 days
Conservation:: +4°C

Containing: 3 Components

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150 g

Cream 35% fat
25 g

Liquid Glucose
25 g

Invert sugar
425 g
125 g

Cream 35% fat
125 g

Mascarpone cheese
325 g

823-RT

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.

640 g

apricot puree
15 g

Lemon juice
116 g

Liquid Glucose
100 g

sugar
6 g

Pectine NH
2 g

Lemon zest

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.

220 g

Roasted grounded hazelnuts
240 g

flour
180 g

sugar
200 g

butter
2 g

Stick Vanilla

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.