White chocolate and redcurrant cheesecake (Created by Beverley Dunkley – Head of CHOCOLATE ACADEMY™ centre United Kingdom & Julie Sharp - Technical and development Chef - CHOCOLATE ACADEMY™ centre United Kingdom)
egg yolks (pasteurized)
100 g sugar
250 g cream cheese
250 g cream
2 lvs gelatin
250 g white chocolate Callebaut Select W2NV
Place the egg yolks and sugar into a machine bowl and whisk to a sabayon.
Beat the cream cheese till smooth and then add in the sabayon.
Melt the white chocolate in a bain marie.
Soften the gelatin in water, heat up a small amount of the cream and dissolve the gelatin in this.
Add some of the cheesecake mix into the gelatin, then return this to the main cheesecake mix.
Add in the warm chocolate, all in one go, and mix well.
Pour in the cream and whip to the right consistency (whisk leaves a trail in the cream).
Fold through some of the redcurrant compote and pour into the rings.
white chocolate Callebaut Select W2NV
150 g cocoa butter Callebaut CB
Melt and mix together.
May be sprayed warm on to the frozen cheesecake.
Red currant compote
60 g stock syrup 1/1
60 g orange juice
1 orange zest
25 ml Grand Marnier
Infuse the stock syrup with the orange, orange zest, vanilla and Grand Marnier.
Check the sweetness of the Redcurrants and adjust the sauce where necessary.
Strain off the juice and measure, thicken with pectin (15g per litre of juice).
Mix the pectin with some caster sugar.
Bring the juice to the boil and rain in the pectin and cook until the mixture begins to thicken.
Then add in the red currant and simmer until just cooked, check sweetness again, cool.
20 g cinnamon
100 g butter
50 g Callebaut Chocolate Chunks - dark
Blitz the digestive biscuits and cinnamon in a food processor. Chop the chocolate chunks into smaller pieces and fold in.
Melt the butter and fold through the biscuits till the mix resembles damp sand.
Place into the base of the ring and press down firmly using the back of a spoon to create a firm flat base 10mm thick. Refrigerate .