‘Oops. I dropped the cheesecake’

4 h
Suitable for vegetarians
Type of dish: Dessert
Temperature: Cold
Cuisine type: European cuisine
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Ingredients for 5 portions
Ingredients for portions/units
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
Eggs 1.25 ud
Sugar 0.075 kg
Frozen raspberry purée 0.1 kg
Creamed corn 0.005 kg
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
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
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
g
Proteins
12.85
g
Lipids
39.77
g
Fiber 6.69 g
Saturates 20.51 g
Monounsaturated fatty acids 10.46 g
Polyunsaturated fatty acids 1.67 g
Cholesterol 214.38 mg
Calcium 223.28 mg
Iron 1.8 mg
Zinc 1.76 mg
Vitamin A 429.99 ug
Vitamin C 29.25 g
Folic acid 59.5 ug
Salt (Sodium) 572.88 mg
Sugars 40.32 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.