Icebreaker: lemon cheesecake, blueberry, shortbread
Lemon / blueberry / shortbread cheesecake
Break the ice. Keep it.
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Background
Crush the cookies with the butter. Stir in the jacketed frame and refrigerate for 20 minutes.
The cream that holds
Rehydrate gelatine for 10 minutes in cold water. Mix the fresh cheese, icing sugar and vanilla. Heat 40 g of cream, dissolve the dried gelatin, then first add two spoons of fresh cheese and then the rest. Stir the remaining 160 g of cold cream into soft Chantilly and incorporate. Do not replace gelatin with equal weight agar.
The Glacier
Add zest and lemon juice to the cream. Pour over the biscuit, smooth and then refrigerate for 7 hours.
The fruity crack
Cook blueberries and sugar for 5 minutes. Add the loose starch to the water, boil for 1 minute and then cool. With a spoon, dig an irregular 1 cm groove on top of the cheesecake and fill it with compote.
The Ice Plates
Spread the melted white chocolate on paper in a 2 mm layer. Let it take, break into large plates and lay flat on each side of the channel. Keep a wide purple line visible. Cut into eight parts.
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
- Work the dough just enough to combine the ingredients after adding flour; avoid prolonged kneading.
- Respect the temperature of the butter and the indicated rest. If a cutting paste becomes sticky, cool it before shaping.
- Keep a regular thickness between pieces of the same batch and monitors the edges at the end of cooking. Let cool before garnishing.
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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