TARTLET RASPBERRY AND CHOCOLATE
BAKED CHOCOLATE CHEESECAKE
- 152gr Cream 35%
- 175gr Philadelphia Cheese
- 91gr Whole Egg
- 293gr Chocolate Milk Chuncho 36%
Preheat the oven to 90ºC.
In a pan heat the cream with the philadelphia. Pour over the chocolate. After the chocolate is melted and the mixture is homogeneous add the eggs.
Crush with the turmix. Pour into the moulds and bake in the oven for about 60 minutes.
Freeze.
RASPBERRY CREAM
- 210gr Raspberry Fruit Puree
- 30gr Egg yolk
- 4gr Pectin NH
- 30gr of Sugar (Sucrose)
- 2gr of Ice Cream Stabilizer
- 47gr of Butter 82% M.G
Mix the pectin, sugar and ice cream stabilizer.
In a pan heat the puree with the yolk to 45ºC. Add the previous mixture and bake at 85ºC.
Cool to 35ºC – 40ºC and triturate with the turmix and emulsify with the butter.
RASPBERRY GLAZE
- 450gr Raspberry Fruit Puree
- 130gr Liquid Glucose 42 DE
- 9gr NH Pectin
- 130gr Sugar (Sucrose)
- 5gr Ice Cream Stabilizer
- 240gr Water
Mix the sugar with the stabilizer and the pectin.
In a pan heat the glucose, water and puree to 50°C.
Add the pectin mixture to the puree vigorously.
Boil 1 minute. Allow to cool at 4°C for 4 hours.
Heat to 37ºC – 40ºC and pour over the cream puffs.
RASPBERRY AND CHOCOLATE TARTLET
- 200gr RN Red Tartlet Large
- 400gr Raspberry
Place the cheesecake in the tartlet. Pour the raspberry cream on top.
Decorate with fresh raspberries.
