Clementine Surprise: citrus cheesecake, clementine compote
Citrus cheesecake / clementine compote
It's a bit stale.
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The fruit
Cut the clementine flesh. Cook with 25 g of sugar for 8 minutes, add the starch and boil for 1 minute. Cool down.
The cream
Rehydrate the gelatin. Mix fresh cheese, icing sugar and zest. Heat 30 g of cream, dissolve the dried gelatin and mix with cheese. Stir in the remaining 120 g of cream and stir in.
Mounting
Garnish the half-spheres to two-thirds, add a spoonful of compote in the center, cover with cream and close with a shortbread. Freeze for 3 hours to demould clearly.
The bark
Melt white chocolate and cocoa butter, add some food orange coloring. Let cool to 32 °C. Unmold the cold domes, place on their shortbread and then brush with a thin layer. Tap with a brush for a slightly irregular texture.
Defrost and serve
Allow to thaw for 3 hours in the refrigerator. Place a mint leaf on each dome. Cut: the orange shell reveals the white cream and the fruit. These are stable half fruits, not standing spheres.
Conservation. After thawing in the refrigerator, consume within 24 hours. Do not refreeze.
Namely. Recipe proposal: follow the quantities and texture marks of the card. Indicative times. The rendering depends on the ingredients and materials used. The objects of the photographic decoration remain out of the dish.
Baking tips for this recipe
- Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
- Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
- Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.
Substitutions and variations
To vary a zest, choose another citrus fruit washed and intended for this use, keeping the same amount. Does not automatically replace juice, whose acidity can change the preparation.
Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.
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