Beetroot and Ruby cheesecake
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Good for freezing
Only for Ruby lovers... an amazing combo of unique Ruby taste with fresh lemon zest. Creamy and crunchy at the same time!
- Level:
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Easy
- Makes:
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8
- Shelf life:
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3 days
- Conservation:
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+4°C
Crispy base
Ingredients: Crispy base
Preparation: Crispy base
- Melt chocolate at 36°C.
- Combine with Paillete Feuilletine.
- Put into a small frame of 0,5cm base which is 260g.
- Once it gets a little firm, cut into 3cm x 10cm.
RB1 Spray
Ingredients: RB1 Spray
Preparation: RB1 Spray
- Melt chocolate and cacao butter separately.
- Combine together.
- Use spray at 40°C.
Beetroot puree
Ingredients: Beetroot puree
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1000 gBeetroot
Preparation: Beetroot puree
- Cook beetroots in water until soft.
- Peel beetroots and blend until you get a puree.
Cheese Mousse
Ingredients: Cheese Mousse
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200 gCream 35% fat
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200 gSour cream
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250 gCream cheese
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60 gHoney
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5 gLemon zest
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30 gGelatine mass
Preparation: Cheese Mousse
- Mix cream, sour cream, cream cheese, honey and lemon zest.
- Whip until it gets to a mousse texture.
- Melt chocolate together with color at 40°C.
- Combine chocolate with mousse.
- Finally, melt the gelatine mass and combine.
Beetroot jam
Ingredients: Beetroot jam
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400 gBeetroot puree
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10 gLemon juice
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30 gSugar
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6 gPectin NH
Preparation: Beetroot jam
- Warm up Beetroot puree until it reaches 40°C.
- Mix sugar with pectin NH and add slowly to the puree.
- Cook until the jam reaches 106°C.
- Once the jam is cooled down, add lemon.
Mascarpone Cream
Ingredients: Mascarpone Cream
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125 gMascarpone
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275 gCream 35% fat
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40 gIcing sugar
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5 glime zest
Preparation: Mascarpone Cream
- Whip the mascarpone with cream and icing sugar.
- Add the Lime zest.
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