Quescrem, blueberry, orange blossom and coconut single cream
- Samouraï 110 Silikomart Mold
PROFESSIONAL CREAM CHEESE CAKE
Ingredients
1 square mold 30/40 cm
170 g of
Quescrem Professional
Quescrem Professional
246 g sugar
150 g of whole eggs
65 g grape seed oil
1 pinch of vanilla powder
0.5 g salt
270 g T55 flour
5.5 g baking powder
Preparation
- Mixing
Quescrem Professional
with the sugar, salt and vanilla powder. - Add the eggs, then the oil and mix.
- Add the sifted flour, baking powder and mix.
- Pour onto a silicone rimmed mat and place in a 30/40 cm mold.
- Bake at 180°C for 20 minutes in an air oven. (Preheat oven to 200°C).
- Cut the sponge cake into a circle 1.5 cm in diameter.
ORANGE BLOSSOM AND VANILLA MOUSSE
Ingredients
125 g 35% fat cream
125 g whole milk
60 g egg yolks
50 g sugar
54 g gelatin mix
300 g of
Quescrem Professional
200 g whipping cream
1 vanilla pod
50 drops of orange blossom extract “Quosentis”.
Preparation
- Prepare the gelatin mass (gelatin + water).
- Boil the milk, cream, vanilla, egg yolks and sugar at 85°C.
- Add the gelatin mixture and then pour over the cream cheese.
- Add the orange blossom extract.
- Mix gently with the whipping cream at 30°C.
"BLUEBERRY CONFIT
Ingredients
280 g frozen blueberries
50 g glucose
82 g sugar (1)
7.5 g of pectin NH
25 g sugar (2)
30 g lemon juice
5 g red vinegar
Preparation
- Heat the blueberries, sugar (1) and glucose to 40°C.
- Add the previously mixed sugar (2) and pectin.
- Add the vinegar and bring to a boil, then add the lemon juice.
- Fill ¾ parts of the Silikomart Globe Mold diameter 45 H20.
COCONUT CHANTILLY
Ingredients
175 g 35 % fat cream
100 g of
Mascarpone Quescrem
Mascarpone Quescrem
15 g powdered sugar
60 g “Ponthier” coconut puree
Preparation
- Mix everything with a hand blender.
- Refrigerate.
- Next, whip the cream.
WHITE CHOCOLATE GLAZE
Ingredients
550 g of white chocolate 35% MG
250 g cocoa butter
20 g grape seed oil
Preparation
- Melt all ingredients together and use at 35/40ºC.
ALMÍBAR
Ingredients
100 g sugar
100 g water
10 drops of orange blossom extract “Quosentis”.
Preparation
- Bring the water and sugar to a boil.
- When cold, add the orange blossom extract.
DECORATION
Fresh blueberries and neutral glaze
