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Cheesecake Mousse on puffed digestive base

Group Digestive Base
Ingredient
KG
Bakels Digestive Biscuit Crumb
0.500
Puffed rice
0.050
Butter
0.275
Total Weight: 0.825
Group Cream Cheese Mousse
Ingredient
KG
Bakels Fond Royale
0.250
Water
0.200
Cream cheese
0.200
Aromatic Lemon Flavour (natural)
0.010
Heavy cream
1.000
Total Weight: 1.660
Group Glaze
Ingredient
KG
Bakels Diamond Glaze Neutral
1.000
Water
0.300
Bakels Saphire Glaze
0.200
Aromatic Colour Yellow
-
Total Weight: 1.500
  1. Digestive base
    Mix the melted butter with digestive crumb and puffed rice. Fill approximately 40 g into tartlet molds and place into the freezer.
  2. Cream Cheese mousse
    Mix Fond Royal, water and flavour, then mix in the cream cheese. Add the lightly whipped cream little by little. Fill in silicone molds and place into the freezer.
  3. Glaze
    Boil water and Saphire Glaze. Add Diamond Glaze and colour.
  4. Assemble/decoration
    Loosen the digestive bases out of the molds. Glaze the mousse balls.
    Put the three mousse balls on the Digestive base and decorate as desired.
Display Conditions

Display Conditions

Chilled

Category

Category

Confectionery

Occasion

Occasion

Summer

Finished Product

Finished Product

Confectionery, Dessert

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