Petit cocoa raspberry cheesecake gateaux

Ingredients

159g egg whites

150g granulated sugar

113g egg yolks

27g granulated sugar

51g deZaan carbon black cocoa powder

Method

Preheat oven to 165ºC/330ºF.

Prepare a ½ sheet tray with parchment paper lightly greased.

In a mixing bowl, start whipping egg whites & 1st quantity of sugar to soft/medium peeks.

In a separate bowl, whip egg yolks & 2nd quantity of sugar to ribbon stage.

Once egg mixtures have been whipped, combine 1/3 of meringue into whipped egg yolks.

Fold in the rest of the meringue in two stages. Note: It need not be completely combined.

Sift and gently fold in the cocoa powder.

Spread evenly onto a prepared sheet tray and bake.

Bake until the sponge is firm to the touch for approx. 8-10 minutes.

Once baked, flip and remove the parchment to prevent from sticking and then allow it to cool.

Cut into 3cm circles. Set aside until ready to use.

Ingredients

318g cream 35%

116g granulated sugar

93g egg yolks

310g cream cheese

155g mascarpone

18g powdered fish gelatin (bloomed)

30g deZaan true gold cocoa powder

Method

In a bowl, add egg yolks and sugar.

Blend to a smooth paste.

Set aside.

In a heat proof bowl, add cream cheese, mascarpone and cocoa powder.

Set aside.

Bring to a boil cream and gradually pour over egg yolk mixture.

Blend and return to heat.

Cook to Nappée (approx. 82ºC/ 179ºF).

Pour over gelatin and blend with immersion blender.

Cool to (50ºC/122ºF) and pour over the cream cheese mixture.

Mix with the immersion blender.

Set aside to cool further until ready to mould.

Ingredients

200g fresh raspberries

20g sugar

50g water

½ of granny smith apple (diced small)

Method

In a pot, add all the ingredients.

Cook on a low heat until the raspberries & apple are thoroughly cooked.

Mix with an immersion blender and allow to cool.

Set aside until ready to use.

Ingredients

286g feuillitine

50g puffed rice

30g cocoa nibs

70g deZaan Stellar organic cocoa butter drops

150g Belcolade white chocolate

495g sunflower and cocoa nib praline

Method

Melt cocoa butter & praline to 45ºC/ 113ºF.

In a bowl, add the rest of the dry ingredients.

Fold all the ingredients until combined.

Spread onto a silpat and roll to approx. 0.6cm thick.

Cover and freeze.

Cut to 5cm disc.

Reserve in the refrigerator until ready to use.

Ingredients

120g water

15g Leonce Blanc raspberry puree

250g granulated sugar

250g Belgosuc glucose syrup

150g condensed milk

132g cocoa butter chips

75g powdered fish gelatin (bloomed)

Method

In a pot add water, raspberry puree, sugar and glucose.

Boil until all the sugar has dissolved (approx.104º/ 220ºF).

Remove from the heat and pour over condensed milk.

Mix with immersion blender.

Cool mixture to approx. 55-60ºC/130-140ºF and pour over cocoa butter and gelatine.

Mix with immersion blender.

Transfer to a heat proof container.

Seal with a plastic wrap to the surface of glaze and refrigerate overnight.

To glaze, take out amount needed and warm to approx. 32-35ºC/ 90-95ºF for glazing.

Ingredients

25g confectioner’s sugar

125g mascarpone (cold)

112ml cream 35% (cold)

Method

Prepare a cold mixing bowl by setting a mixing bowl in the refrigerator for minimum of 30 minutes or in freezer for maximum 10 minutes.

Sift confectioner’s sugar ingredients into a bowl, set aside until ready to use.

In cold mixing bowl, mix mascarpone and heavy cream until soft peaks form.

Gradually add dry ingredients until completely incorporated.

Whisk cream until medium/hard peaks.

Use immediately or place in refrigerator for later use.

Note: If not used immediately, cream might have to be slightly re-whipped to medium/hard peaks

Method

Once all components have been made, prepare desired silicone moulds (samurai moulds by silikomart have been used in this recipe).

Pipe crimson red cheese cremeux to approx. 1/3 of height of mould.

Tap to remove any air bubbles.

Freeze until just set.

Pipe true gold cheese cremeux into mould to approx. ¾ of the way up.

Tap to remove air bubbles.

Place a whole raspberry in the middle and push down lightly.

Fill the centre of raspberry with raspberry compote.

Seal with carbon black biscuit.

Pushing down gently to allow cremeux to come up the sides.

Freeze until completely set.

Prepare glaze.

Un-mould cremeux and glaze.

Transfer the gateaux to the feuillitine base.

Finish with two ¼ parts of a raspberry and mascarpone chantilly.