Say Cheese!

Quescrem, blueberry, orange blossom and coconut single cream

  • Samouraï 110 Silikomart Mold

PROFESSIONAL CREAM CHEESE CAKE

Ingredients

1 square mold 30/40 cm
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

  1. Mixing
    Quescrem Professional
    with the sugar, salt and vanilla powder.
  2. Add the eggs, then the oil and mix.
  3. Add the sifted flour, baking powder and mix.
  4. Pour onto a silicone rimmed mat and place in a 30/40 cm mold.
  5. Bake at 180°C for 20 minutes in an air oven. (Preheat oven to 200°C).
  6. 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
200 g whipping cream
1 vanilla pod
50 drops of orange blossom extract “Quosentis”.

Preparation

  1. Prepare the gelatin mass (gelatin + water).
  2. Boil the milk, cream, vanilla, egg yolks and sugar at 85°C.
  3. Add the gelatin mixture and then pour over the cream cheese.
  4. Add the orange blossom extract.
  5. 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

  1. Heat the blueberries, sugar (1) and glucose to 40°C.
  2. Add the previously mixed sugar (2) and pectin.
  3. Add the vinegar and bring to a boil, then add the lemon juice.
  4. Fill ¾ parts of the Silikomart Globe Mold diameter 45 H20.

COCONUT CHANTILLY

Ingredients

175 g 35 % fat cream
15 g powdered sugar
60 g “Ponthier” coconut puree

Preparation

  1. Mix everything with a hand blender.
  2. Refrigerate.
  3. 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

  1. 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

  1. Bring the water and sugar to a boil.
  2. When cold, add the orange blossom extract.

DECORATION

Fresh blueberries and neutral glaze

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