Kiwi Cheesecake Entremet Dessert

Raspberry coulis

Ingredients:

• 100 g frozen raspberries
• 25 g caster sugar
• ½ teaspoon lemon juice

Method:

• Place the frozen raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for a few minutes, stirring occasionally, until the raspberries break down and the sugar is completely dissolved.
• Remove from the heat and blend the mixture until smooth. Pass the coulis through a fine mesh strainer to remove the seeds. Leave to cool.

Kiwi curd

Ingredients:

• 150 g green kiwi pulp
• 80 g caster sugar
• 2 XL eggs (approx. 120 g)
• 80 g fresh whipping cream 35%
• 7 g cornstarch
• 15 g lemon juice
• 2 g gelatin sheets (Bloom 240)
• 20 g cold butter, cubed

Method:

• Place all the ingredients in a bowl and mix quickly without beating. Pour into a saucepan and heat slowly, stirring with a whisk until the mixture reaches 85°C and the cream thickens.
• Remove from the heat and blend with a hand blender, adding the cubes of cold butter until the mixture is smooth.
• Pour into a silicone mold in a layer 0.5 cm thick and freeze for 10-20 minutes. Cut into the desired size and freeze until ready to use.

Pistachio sponge cake

Ingredients:

• 50 g egg yolks
• 80 g egg whites
• 0.5 teaspoon powdered albumin (optional)
• 82.5 g caster sugar
• 33.5 g type 00 flour
• 33.5 g potato starch
• 12.5 g pistachio flour
• 14 g almond flour
• 1 pinch of baking powder
• Zest and juice of ½ lime

Method:

• Beat the egg whites with the albumin and 32.5 g of sugar in three batches until stiff.
• Beat the egg yolks in a bain-marie with the remaining 50 g of sugar until they are puffy and almost white.
• Mix and sift the flours with the baking powder. Pour over the egg yolk mixture and mix gently.
• Fold in the beaten egg whites in three stages, mixing with a spatula until you have a smooth batter.
• Spread out on a silicone mat or baking paper and bake at 190°C with minimum ventilation for about 7 minutes, until golden brown.
• Leave to cool covered with baking paper and cut into the desired shape.

Intermediate assembly:

• Combine the strips of sponge cake with the kiwi curd and a thin layer of raspberry coulis. Freeze.

Kaffir Lime Cheesecake

Ingredients:

• 125 g natural cream cheese
• 75 g mascarpone
• 50 g icing sugar
• ½ vanilla pod
• 2 Kaffir lime leaves
• 20 ml lime juice
• 4 g gelatin sheets (Bloom 240)
• 250 ml fresh whipping cream

Method:

• Heat 100 g of cream to 65°C with chopped Kaffir lime leaves, lime zest, and vanilla. Leave to infuse for 20 minutes, strain, and cool. Combine with the remaining cold cream.
• Soak the gelatin in cold water.
• Mix the cream cheese, mascarpone, and sugar until smooth.
• Gently heat the lime juice and dissolve the soaked and squeezed gelatin in it. Fold into the cheese mixture.
• Whip the flavored cream until soft peaks form and gently fold it in.
• Pour into silicone molds until ⅔ full.
• Place the frozen strips of curd and sponge cake in the center, keeping the sponge cake on the outside.
• Cover with plastic wrap and turn the mold upside down: this way, the sponge cake will be the base once unmolded. Freeze completely.

Finishing and presentation

Unmold and cover with white mirror glaze. Place on a crispy pistachio sablé base.

Garnish with:

• Affilla Cress
• Honny Cress
• Cornabria Blossom white and dark purple
• Kiwi slices
• Mini meringues

For a fresh, aromatic and visually harmonious touch.

Recipe: Camilla Jesholt Buffatti