320 g Elle & Vire all Purpose butter 82% fat 150 g caster sugar, sifted 150 g ground almonds 50 g eggs 210 g flour for the shortcrust pastry 15 g sunflower seeds 15 g sesame seeds 15 g linseeds 10 g millet 10 g rye flour
Cream cheese mousse
25 g whole milk 320 g French cream cheese 40 g inverted sugar 24 g gelatine mass (4 g 200 bloom gelatine + 20 g water) 220 g Excellence whipping cream 35% fat
Cherry - rasberry jelly
150 g cherry pulp 150 g raspberry pulp 50 g caster sugar 36 g gelatine mass (6 g 200 bloom gelatine + 30 g water)
Cream cheese namelaka
160 g whole milk 8 g glucose syrup 36 g gelatine mass (6 g 200 bloom gelatine + 30 g water) 190 g white chocolate 33% 100 g French cream cheese 310 g Excellence whipping cream 35% fat
In the bowl of a stand mixer fitted with the paddle attachment, soften the butter, then incorporate the sugar and ground almonds, followed by the room-temperature eggs.
Add the flours and seeds, taking care not to overwork the mixture.
Spread 2 cm thick between two guitar sheets placed on a baking sheet.
Let the dough rest in the refrigerator for 12 hours.
Cut out two ∅8 cm discs and bake in the oven for 10 minutes at 165°C.
2
Cream cheese mousse
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed for less than one minute.
Add the cold milk and inverted sugar.
Then, add the gelatine mass, which should be heated up in advance.
Once the mixture is smooth, fold in the whipped cream.
Pipe the mousse into ∅7.5 cm x 1 cm high round moulds.
Blast chill at a negative temperature.
3
Cherry - rasberry jelly
Simmer the fruit pulps together with the sugar and add the gelatine mass.
Pour into 2 cm hemispherical moulds and place in the freezer.
4
Cream cheese namelaka
Bring the milk and glucose syrup to the boil, then add the gelatine mass and mix well.
Melt the white chocolate to 40°C.
Using a mixer, blend the liquid mixture with the chocolate, adding a third at a time.
When it becomes shiny, add the cold cream and the cream cheese.
Emulsify the mixture well, cover with plastic wrap and refrigerate for at least 24 hours.
5
Assembly
Spread the mousse over the biscuits.
Then, place three hemispheres of the cherry and raspberry jelly on top.
Using a piping bag fitted with a 0.8 cm round tip, pipe dots of the Namelaka.
Decorate with some fresh raspberries, crunchy freeze-dried cherry pieces and top with five raspberry chocolate leaves arranged in the shape of a flower.
Finish with gold leaf in the centre of the flowers, if desired.
Recipes
