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Cheesecake with white chocolate

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A white chocolate mousse on a biscuit base flavoured with orange and lemon.

 

 

For 6 people:

For the biscuit base:

  • 3 medium eggs  
    110g of caster sugar  
    zest of 1 unwaxed lemon 
    170g sieved plain flour 
    a pinch of salt  
    a pinch of bicarbonate of soda  
    90g softened butter  
    1 20 cm cake tin 
    with removable bottom 
    4 tablespoons of orange marmalade
    diluted in 50 gr of water

For the mousse:

  • 130g of grated white chocolate 
    250g double cream  
    90g fromage blanc
    2 sheets of gelatine  
    juice of 1 orange (70g)

For decoration:

  • 100g lemon juice 
    40g sugar  
    1 sheet of gelatine  
    2 kiwi fruits

 

Cheesecake with white chocolate

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Start the preparation the day before as it needs 4 to 6 hours of chilling in the fridge.  

  1. Preparation of the biscuit base:
    Preheat the oven to 180°, line the cake tin with baking parchment.  
    Whisk the eggs, sugar and lemon zest together in a bowl until it is light and airy.  Gently fold in half the flour, the bicarbonate of soda and the salt with a spatula.  Add the softened butter and the remaining flour, mixing gently.  The mixture should be smooth and light.
  2. Pour the mixture into the tin and bake for 25 to 30 minutes.  
  3. Allow to cool on a wire rack then cut off the top surface, which will not be used in this recipe.
  4. Preparation of the mousse:
    Chill a container with 200g of single cream in the fridge.  In a small bowl or pan, grate the white chocolate, then add 50 gr of single cream.  Heat the mixture in a bain-marie to 50° C, no higher or the chocolate will harden.  Stir frequently with a wooden spatula.  Once the chocolate is melted, stir the mixture gently until it is smooth.  Allow to cool before adding the fromage blanc.  Put aside.  
  5. Pour the orange juice into a small saucepan and immerse the 2 sheets of gelatine. Leave for a minute, then heat gently until the gelatine is melted.  Stir, allow to cool, then add the chocolate mixture.  
    Whisk the 200 gr of double cream in its chilled container until firm.  Fold in the chocolate mixture with a spatula and mix gently.   
  6. Assembly: 
    Return the biscuit base to the tin, cover the sides with cellophane or dipping paper, which will give it a shine.  Spread the marmalade evenly over the top, then cover with the chocolate cream.  Smooth the surface, cover with clingfilm and chill in the fridge.  For 4 to 6 hours.  
  7. Décoration: 
    Immerse a sheet of gelatine in the lemon juice.  Add the sugar, then melt over a low heat, stirring gently.   Unmould the cheesecake, remove the cellophane, place into a shallow dish, then cover the top with the lemon mixture, allowing it to flow onto the plate and be soaked up by the biscuit base.  Decorate with a few kiwi slices then chill for at least an hour. 

 

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You can conserve this cake during 48 hours in a fridge.

 

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Pineapple and Mango dessert

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An exotic dessert , to taste very fresh.

 

 

Serves 8:

For the dacquoise meringue:

  • 60g egg white(2medium)
  • 40g granulated sugar
  • 50g ground almonds, toasted
    in a dry frying pan
  • 50g icing sugar
  • 10g flour
  • 1 baking sheet lined with
    baking parchment

For the cream:

  • 250g whipping cream
  • 60g sugar
  • 2 passion fruits
  • 2 Victoria pineapple
  • 1 tin of mango in syrup
  • 1 vanila pod
  • 8 small glass serving dishes
    Ø7,5cm

 

Pineapple and Mango dessert

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Prépare the meringue: 35min ,cooking 15min.
Prépare the cream and assembly: 30min 
Réfrigérate: 1h

An hour before placing in fridge cream and mixing bowl(or equivalent) to get whipped. It must take a bowl higher than broad to prevent splashing.

  1. To  prepare the meringue :  
    Preheat the oven to  140°.
    Mix together the ground almonds, flour and icing sugar. Using an electric whisk at medium speed, beat the egg whites for 2 or 3 minutes until light and frothy.  Add half the granulated sugar, then continues to beat.  After 4 or 5 minutes, add the remaining sugar, then increase the speed to maximum and whisk for a further  4 to 5 minutes until the meringue is very stiff.  With a spatula, incorporate half the dry ingredients mixture and then the other half, lifting and turning the mixture to keep it aerated, until the mixture becomes homogenous.  
    Draw 8 circles Ø7cm on the baking parchment and then with a piping bag,  pipe out  8 discs of meringue in a spiral shape.   Cook for 15 minutes at  140°.   Remove from the oven and leave to cool on the baking sheet.  
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  2. To prepare the fruit: remove the pineapple skin and cut into slices, then into small triangles.  Also cut about 30 small cubes.  Cut the mango into small cubes.  Using a small spoon, scoop out the inside of the passion fruits and set aside.  Cut the vanilla pod lengthwise and remove the seeds again with a small spoon.  
  3. To prepare the cream 
    One hour in advance, place the bowl of the electric whisk in the fridge.  When it is well chilled, remove from the fridge and pour in the chilled shipping cream, the passion fruit pulp, sugar and the vanilla seeds.  Whisk at a slow speed;  when bubbles begin to form, increase the speed until the cream is stiff.  etter.
  4. Assembly 
    At the bottom of each serving dish, place a disc of meringue, then a spoonful of Chantilly cream in the centre.  Arrange the triangles of pineapple around the outside.  Add the cubes of mango, then another spoonful of cream, then pineapple, finishing off with Chantilly cream.   Garnish with one or two triangles of pineapple and perhaps some strips of vanilla pod set into the cream at an angle. Chill in the refrigerator for at least an hour. 

 

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This dessert can be made the day before, it keeps very well in the refrigerator. 

Inspired by a recipe from the restaurant "La Taverne " at Castelnau (81).

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Almond Charlotte

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This may seem a time-consuming business but is well worth it to achieve such a delicious result.

 

For 8×7cm charlottes :

For the dacquoise mix:

  • 150g white eggs(5medium)
  • 100g caster sugar
  • 125g ground almonds
  • 125g icing sugar
  • 25g plain flour
  • 1 flan ring or ramekin Ø7cm 
  • baking parchment

For the cream filling:

  • 150g butter
  • 150g caster sugar
  • 150g ground almonds
  • 150g double cream
  • To finish: hazelnuts,grilled
    and chopped

 

Almond Charlotte

 

 

 

 

 

 

 

 

 

 

 



Preparation-
2hrs cooking time-30min
Refrigeration-2hrs

 

  1. Prepare the Dacquoise mix.  Then, using a 10mm icing nozzle, pipe the mixture onto a baking tray lined with baking parchment, forming 8 X 7cm circles and 32 langue de chat (finger biscuit) shapes 8cm long.  Cook for 15-20mins at 140°.  They are ready when the exterior is hard and the inside just cooked.  Cool on the tray .
  2. Prepare the cream filling :
    Melt 45gr unsalted butter in a pan.  Put the remaining 105gr butter with 150gr sugar in a large bowl and cut it in with a knife.  As soon as the butter has melted, pour it into the bowl and beat together for 1 min till white and soft.  Beat a further 2mins.  If the mixture appears granular increase the speed of the beater till the granules disappear.  Finally add the cream, well-chilled, and beat for no more than 2 mins otherwise the cream could turn to butter.  Stop beating when the filling becomes firm (test it with your finger).  The filling is now ready to use. If it’s not to be used right away, cover with cling film and put in a cool place.
  3. Assembly :  Line a small flan ring with clingfilm, leaving enough over to wrap the charlotte when assembled.  Carefully remove biscuits from the tray and cut in half to make 64 small ones.  Place small amount of cream on the centre of the flan ring and surround with 8 biscuits, cut end facing upwards.  Fill with another spoonful of cream and cover with a dacquoise disc which you have previously cut to 7mm using the flan ring as a guide.  Press on the disc to tamp down the cream, then wrap the charlotte in the excess clingfilm.  Repeat this process for the remaining 7 charlottes.  This can be made without the finger biscuits, you simply remove the charlotte from the cling film in the same way.  Refrigerate for at least 2 hrs.
  4. Before serving, remove the clingfilm and sprinkle with grilled and chopped hazelnuts.

 

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This dessert can be made 48hrs in advance.

 

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