Recipe Alisei

To prepare this dish

Ingredient list

Cheesecake crust

80 g granulated sugar
80 g Piedmont hazelnut flour
165 g sucre de canne
160 g Elle & Vire all Purpose butter 82% fat

Mango cheesecake mixture

430 g Original american cream cheese 34% fat
250 g whole milk yogurt
123 g eggs
90 g granulated sugar
110 g mango pulp
14 g Amalfi lemon juice
20 g flour for shortcrust
10 g fresh Amalfi lemon zest

Mango filling

250 g mango pulp
160 g yellow mango
12 g powered gelatine
60 g water for dissolving the gelatine
60 g sherry vinegar

Cream cheese and vanilla cremoso

300 g water
8 g powered gelatine
40 g water for dissolving the gelatine
520 g Valrhona Waina 35% covering
310 g Original american cream cheese 34% fat
310 g Excellence whipping cream 35% fat
15 g vanilla pods

White spray mousse

200 g cocoa butter
300 g Valrona Opalys 33% coverture

Elle & Vire products used

Elle & Vire all Purpose butter 82% fat

Original american cream cheese 34% fat

Excellence whipping cream 35% fat

The recipe,
step by step

1. 1

   Cheesecake crust

   Crumble the cookies in a cutter and sift. Into the food mixer with a leaf-shaped attachment, put the resulting powder, the hazelnut flour, the sugars and the butter. On a baking sheet with silpat mat, place 3 round moulds of 16 cm in diameter, and fill each one with 160 g of biscuit. Bake at 160°C for 16 minutes.

2. 2

   Mango cheesecake mixture

   In the bowl of a mixer fitted with a flat beater, mix the cream cheese and yogurt until you have a fluid mixture. Add the sugar in turns and then the whisked egg. Mix until smooth, then add the mango pulp, flour, lemon juice and zest.

3. 3

   Mango filling

   Peel the fresh mango and cube in small pieces (0.5 mm). Re-hydrate the gelatin using very cold water.
   In a saucepan, heat the mango pulp, then add the gelatin and the vinegar. Add the cubed mango carefully into circles of 14 cm in diameter and freeze.

4. 4

   Cream cheese and vanilla cremoso

   Re-hydrate the gelatin using cold water. Bring the water to the boil in a saucepan, and add the gelatin and the vanilla. Heat the chocolate to 40°C. Pour a small quantity of the liquid into the chocolate and whisk. Repeat until obtaining a smooth and shiny consistency. Blend to combine the cold cream and cream cheese until smooth. Blend without creating air bubbles. Cover with cling film and cool to 4°C for at least 12 hours before using.

    

5. 5

   White spray mousse

   Heat the cocoa butter to 50°C. Add the chocolate and bring everything together back to 50°C. Strain and keep warm.
6. 6

   Assembly

   • Fresh diced mango
   • White spray mousse
   • Silver metallic food spray (10 g)
   • Stardust silver food spray (150 g)

   Distribute the mango cubes over the biscuit base. Pour over 270g of cheesecake mixture. Bake in a fan oven at 150°C for about 40 minutes. Leave to cool. Then add the mango insert and freeze. In the bowl of a mixer fitted with a beater, whip the cremoso and smooth the surface as required, then freeze.

7. 7

   Decoration and finishing touches

   Heat the spray mousse to 45° C - 50° C, spray the surface of the dessert with a compressor set at 3 bar, and a gun with a 1.5 nozzle; Freeze for a few minutes. Decorate with the silver spray and metallic stardust. Finish off with a white chocolate swirl.

    

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