Bake for 16 mins at 180 °C with the vent open (modular oven)
2. Fennel cheesecake namelaka
INGREDIENTS
22,11g KEN whole organic milk 3.6% fat
1,11g glucose syrup DE42
0,6632g fennel seeds ground
0,6632g powdered gelatine
4,64g water
49,74g Valrhona Ivoire white coating 35%
88,42g Reny Picot cream cheese
44,21g dairy cream 35% fat cold
STEPS
For 210 g (18,79 flexipan 30 mm)
prepare the gelatine the day before: hydrate, melt and leave to rest in the fridge until the following day
Milk; Glucose syrup and fennel seeds ground on the hob, when the mixture is boiling add the gelatine and pour on the white coating at 45-50 °C, form an elastic ball and add the milk a little at a time, progressively add the cold dairy cream; once it is well incorporated, add the cheese to the cream until it forms a smooth emulsion
rest in the refrigerator overnight
portion out using a piping bag
3. To assemble
INGREDIENTS
Olive oil and walnut biscuit
150g col de dame noir figs very ripe and cut up
210g fennel cheesecake namelaka
100g col de dame noir fig cut into 8
20g fresh raspberries cut in half
Quantité souhaitée neutral gelatine
Quantité souhaitée micro-plant Atsina cress
STEPS
Assemble in order
Pipe out the namelaka from a piping bag with a teardrop nozzle and leave a clear margin of 0.5 cm
Gâteau to make 4 port. (+ 2 sep. port.) from each rectangle
