Mandarin Cheesecake
Recipes
1 min read
Ingredients
Mandarin Cheesecake Mousse
| 280 | gr | Anchor Cream Cheese Traditional Style |
|---|---|---|
| 55 | gr | Icing Sugar |
| 165 | gr | Mandarin Juice |
| 54 | gr | Gelatine Mass (1+5) |
| 100 | gr | White Chocolate |
| 600 | gr | Anchor Whipping Cream |
| 1 | no | Vanilla Bean |
| 1 | gr | Salt |
Mandarin Compote
| 75 | gr | Mandarin Juice with Zest |
|---|---|---|
| 225 | gr | Mandarin Segments |
| 45 | gr | Sugar |
| 38 | gr | Gelatine Mass (1+5) |
Milk Chocolate Earl Grey Mousse
| 125 | gr | Water |
|---|---|---|
| 15 | gr | Earl Grey Tea Leaves |
| 60 | gr | Earl Grey Tea Infusion |
| 205 | gr | Milk Chocolate |
| 15 | gr | Gelatine Mass (1+5) |
| 200 | gr | Anchor Whipping Cream |
| 1 | gr | Salt |
Method
Mandarin Cheesecake
- Add cream cheese and icing sugar to mixer and mix until smooth.
- Bring mandarin juice, scraped vanilla bean and salt to a boil.
- Melt in white chocolate, add gelatine and stir to melt.
- Pour mandarin mixture into cream cheese mixture. Mix slowly and then set aside.
- Whip cream to soft peaks, then fold through the cream cheese mixture.
- Pipe the mousse into silicone moulds, spread up the sides.
- Add a frozen mandarin compote sphere in the centre of each mould then cover and level the top with the cream cheese mixture. Freeze.
- Once frozen, glaze with an orange shiny glaze then place each mousse on a disc of pate a sable.
- Place a disc of milk chocolate on top.
- Pipe Anchor Whipping cream around a frozen Milk Chocolate Earl Grey Mousse sphere.
- Place the smaller sphere on the larger mousse then top with a milk chocolate decoration.
- Defrost in the refrigerator for 1 hour before serving.
