790 g T55 flour 480 g Elle & Vire gourmet butter 82% fat 315 g icing sugar 155 g egg 120 g almond powder 9 g fine salt 3 g lemon peel 1,5 pod vanilla
Reconstituted shortbread
365 g cooked sweet paste 180 g Elle & Vire gourmet butter 82% fat
Cheesecake mix
910 g Original american cream cheese 34% fat 300 g fine sugar 240 g eggs 70 g Excellence whipping cream 35% fat 50 g T55 flour 30 g egg yolk 30 g liquid vanilla
Cheesecake cream
690 g Sublime, Cream with Mascarpone 530 g Original american cream cheese 34% fat 180 g fine sugar 100 g egg yolks 100 g gélatine mix 60 g water 30 g icing sugar
Grapefruit jelly
600 g grapefruit juice 220 g strawberry puree 95 g fine sugar 60 g glucose 40 g yuzu juice (or rhum, depending on which you prefer) 40 g gélatine mix 20 g fine sugar 19 g pectin NH
Pink spray
1 200 g white couverture chocolate 800 g cocoa butter 10 g titanium dioxide colouring 6 g liposoluble red colouring
With the whisk’s leaf, soften the Gourmet Butter, incorporate the icing sugar, almond powder, fine salt, zests and grated vanilla, then the flour. Sand down then add the eggs. Leave the paste to rest in the freezer for about 12 hours. Spread a thin layer of the paste and cook at 150°C (302°F) for about 30 minutes.
2
Reconstituted shortbread
Mix the shortbread paste cooked in the robot-cut. In the cistern of the whisk with the leaf, mix together the soft butter and mixed cooked shortbread paste. Spread in a rectangle or circle with a 4 mm thickness. Cook in a convection oven at 170°C (338°F) for 15 minutes.
3
Cheesecake mix
In the cistern of the whisk with the leaf, mix the Original American Cream Cheese with sugar and flour. Add egg yolks and beaten whites then incorporate the cream and liquid vanilla.
4
Cheesecake cream
In the cistern of the whisk with the leaf, mix the Original American Cream Cheese with the icing sugar. Cook the caster sugar and water aside at 121°C (349.8°F) and pour in the egg yolks. Gently incorporate the sweet cream cheese, melt the gelatine, then add to the mix before lightening with the whipped Sublime cream.
5
Grapefruit jelly
6
Pink spray
7
Assembly and finishing touches
Bake the reconstituted shortbread in a 60 mm diameter circle (10 g) for 10 minutes at 170°C (338°F). Let it cool down. Pour 30 g of cheesecake mix on the shortbread and cook for 10 minutes at 90°C (194°F). Pour 20 g of hot jelly in the circles. Freeze then remove the cricles. Poach 30 g of mousse in the 7-cm silicon half-circle moulds. Put the insert, whip the mousse high enough and lift. Freeze, remove the mould and poach the Sublime cream in a spiral manner with a mini Saint-Honoré socket. Use an electrical rotating platter. Freeze then spray the pink.
Recipes
