‘Oops. I dropped the cheesecake’

Ingredients
Elaboration
Nutritional information

4 h

Suitable for vegetarians

Type of dish: Dessert

Temperature: Cold

Cuisine type: European cuisine

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Pink pepper raspberry curd 200.0 g

New York cheesecake 325.0 g

Cooked yolk sablé 200.0 g

S.S.M.G.I. raspberry and butter 0.15 l

Freeze-dried raspberry 15.0 g

Basil 12.5 g

Ingredients for Pink pepper raspberry curd (200.0 g) See Recipe

Eggs 1.25 ud

Sugar 0.075 kg

Frozen raspberry purée 0.1 kg

Creamed corn 0.005 kg

Ingredients for New York cheesecake (325.0 g) See Recipe

Cheese spread 0.2 kg

Sugar 0.04 kg

Plain flour 0.02 kg

Eggs 0.8 ud

Cream 0.016 l

Table salt 0.25 g

Ingredients for Cooked yolk sablé (200.0 g) See Recipe

Plain flour 0.08 kg

Ground almond 0.015 kg

Butter 0.07 kg

Water 0.005 l

Icing sugar 0.019 kg

Raising agent 1.75 g

Egg yolk 0.5 ud

Table salt 0.375 g

Ingredients for S.S.M.G.I. raspberry and butter (0.15 l) See Recipe

Frozen raspberry purée 0.263 kg

Sugar 0.03 kg

Dextrosa 15.0 g

Procrema 100 frío Sosa 0.038 kg

Butter 0.075 kg

Table salt 0.75 g

Elaboration

For this recipe, you will need to make the following preparations:

PLATING

Sprinkle the plate with some raspberry curd.
Arrange a piece of cheesecake on one side of the plate.
Cover it partially with pieces of cooked egg yolk sablé.
Arrange some crumbled sablé next to the cheesecake.
Place a raspberry sorbet quenelle on top of the crumbled sablé.
Serve with freeze-dried raspberry and basil. Use these ingredients to decorate the rest of the dish.

Nutritional information (1 portion)

Energy

657.44

kcal

Carbohydrates

58.93

Proteins

12.85

Lipids

39.77

Sugars 40.32 g

Salt (Sodium) 572.88 mg