Medium
Makes: 24
-
Good to go
Enjoy this byte-sized desert, inspired by classic cheesecake with amazing fresh apple taste.Enjoy this byte-sized desert, inspired by classic cheesecake with amazing fresh apple taste.
- Shelf life:
- 1 month
- Conservation:
- +16°C
Containing: 6 Components
Infused cream
Ingredients: Infused cream
-
250 gCream
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10 gChamomila tea
Preparation: Infused cream
- Bring cream to a boil.
- Add chamomile to cream and let it infuse for 5 minutes.
- Strain and use.
Cheese ganache
Ingredients: Cheese ganache
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30 gInfuse cream
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140 gCream cheese
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15 gButter
Preparation: Cheese ganache
- Warm up cream and butter to 85°C.
- Pour over melted chocolate, and blend with a hand blender.
- Add cream cheese and blend until cheese is combined.
- Cool down the ganache at 27°C and use it.
Apple jam
Ingredients: Apple jam
-
190 gApple cut on brunoise
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250 gApple puree
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50 gSugar
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5 gPectin NH
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20 gLemon juice
Preparation: Apple jam
- Warm apple puree to 40°C.
- Mix sugar with Pectin NH.
- Cook for 3 min.
- Add brunoise apple and cook until 106°C.
- Once the jam has cooled down add lemon juice.
Lemon short bread
Ingredients: Lemon short bread
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125 gButter
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55 gIcing sugar
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180 gFlour
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5 gLemon zest
-
10 gLemon juice
Preparation: Lemon short bread
- Combine all ingredients in a mixer with the paddle attachment and knead the dough until combined.
- Roll dough in between 2 baking papers to 1,5mm. Put in a chiller to rest for 2 hours.
- Cut the dough into 3cm x 1,5cm.
- Bake the dough in between 2 silpans at 160°C 8min.
Dark green spray
Ingredients: Dark green spray
Preparation: Dark green spray
- Melt chocolate with color and cacao butter separately.
- Combine.
- Temper the spray to 28 °C and use.
Light green spray
Ingredients: Light green spray
Preparation: Light green spray
- Melt chocolate with color and cacao butter separately.
- Combine.
- Temper the spray to 28 °C and use.
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