Fluffy Cloud: Vanilla and Yuzu Soufflé Cheesecake
Soufflé cheesecake / vanilla / yuzu
He trembles before the first bite.
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Preparing the bath
Heat the oven to 150 °C, conventional oven setting (no fan). Line the bottom and walls of the solid mold with paper 3 cm larger. Heat water for the bain-marie.
The cream
Gently cook fresh cheese, butter and milk in a bain-marie, then smooth. Out of heat, add the yolks, 30 g of sugar, vanilla and yuzu. Stir in flour and sifted starch.
The breath
Turn whites into soft snow by adding the 60 g of sugar gradually. The beak must bend. Stir in the mixture three times, without crushing the foam.
Cooking
Pour into the mold. Place it in the large dish and pour 2 cm of hot water around. Cook 60 to 70 minutes; the center should be taken and a skewer spring without wet paste. Turn off, open and leave for 20 minutes.
The Cloud
Remove from the bath, let cool for 1 hour, unmold gently. With melted chocolate, make only two large eyes and a small mouth on top. Film the slight vibration by gently moving the dish. Cool before storage.
Conservation. Keep covered in the refrigerator and consume within 24 hours. Leave for 10 minutes before serving.
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 replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
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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