VELVET GARDEN CHEESECAKE
Difficulty level
Ingredients
| JOYFRUIT LAMPONE | g 300 |
| water | g 60 |
Preparation
Add water to JOYFRUIT LAMPONE, mix and fill mold insert. Put in shock freezer until harder.
Ingredients
| liquid cream | g 1000 |
| JOYGELATO CHEESECAKE | g 50 |
| TENDER DESSERT | g 300 |
Preparation
Add cream TENDER DESSERT and JOYGELATO CHEESECAKE and whip
Ingredients
| TOP FROLLA | g 1000 |
| unsalted butter 82% fat | g 350 |
| sugar | g 120 |
| eggs | g 150 |
| JOYCREAM DUBAI PISTACCHIO | To Taste |
Preparation
Mix all the ingredients in a planetary mixer with the paddle attachment, until the dough is well combined.
Refrigerate for at least 1 hour.
Use the dough sheeter to roll the shortcrust pastry out into flat layers of the desidered thickness and lined the moulds for tartlets and tarts.
Bake at 220°C.
Put a small layer of JOYCREAM DUBAI PISTACCHIO on top and put in shock freezer.
In a mold put semifreddo cheesecake, fill with hard raspberry insert, cover with semifreddo again and close with shortcrust pastry.
Put in a shock freezer until harder. unmold and glaze with JOYCREAM MORELLINO PISTACCHIO and JOYCOUVERTURE EXTRA CHOC WHITE.
Gelato Maker
"To create decorations with molds for pastry applications, it's possible add JOYCREAM DUBAI PISTACCHIO and JOYCOUVERTURE EXTRA CHOC WHITE in a 1:1 ratio to obtain a solid consistency.
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