Blackcurrant Wishing Mirror

It's up to you.

10 detailed steps, from preparation to service.

1. Preparing the oval

   Place the oval frame on the tray covered with baking paper. Tapes its inner wall with a strip of paper. Check that the frame is flat: this dessert does not go to the oven and will stay on the same tray.

2. Make the base cookie

   Reduce the 140 g of shortbread into crumbs in the blender or in a solid bag crushed on the roll. Mix with 60 g of melted butter. Reserve 25 g of this mixture for the handle and cup the rest at the bottom of the frame with the back of a spoon.

3. Forming the handle

   On the tray next to the oval, shape the 25 g of mixture reserved in rectangle of 9 x 4 cm, thick of about 6 mm. Keep it flat on its paper. Place base and handle 30 minutes in the refrigerator.

4. Melt the chocolate

   Chop the 200 g of white chocolate and melt them in a perfectly dry bowl. Remove from the heat as soon as the pieces have disappeared. Wait about 10 minutes: it should remain fluid but be barely warm, not hot.

5. Prepare the lemon cheese

   Wash and dry the lemon then finely graze its colorful zest. Mix the zest with the 250 g of fresh cheese, which should not be iced. Stir in the warm white chocolate three times, with a spatula, until the cream is homogeneous.

6. Whip and fold in the cream

   Whisk the 180 ml of very cold cream in a bowl cooled to soft grooves. Reserve 60 g of cream mounted in the refrigerator for the edge. Incorporate the rest in three chocolate cheeses, lifting with a spatula to preserve the air.

7. Fill and let take

   Spread the filling in the frame on the biscuit base and carefully smooth the top with a spatula. Refrigerate at least 6 hours, ideally one night. Don't let loose until the edge is holding when you gently touch it.

8. Creating the Blackcurrant Surface

   Heat the 140 g of blackcurrant jelly with the tablespoon of water in a saucepan, just to thin it; do not boil. Let cool to room temperature, then spread in a thin layer over the cold cheesecake. Put 45 minutes in the refrigerator.

9. Unmold and border

   Remove the frame and gently peel off the paper strip. Mix the reserved 60 g of cream with the 20 g of icing sugar and place small spoonfuls all around the blackcurrant surface, like a frame. Spread the 20 g of flaked almonds on this border.

10. Add the handle and serve

    Unstick the paper under the biscuit handle without lifting the handle alone, then slide it into contact with the bottom of the oval. It remains entirely on the tray, without rod or rigid connection. Refrigerate 45 minutes; cuts the oval into eight parts and divides the handle separately.