Forest fruit – Cheesecake (Pistachio, Forest fruits & Cream Cheese)

Method

Pistachio Base

Step 1

Cut the kataifi into small pieces and toast it in a saucepan with the butter until golden brown.

Step 2

Transfer to a bowl and add the white chocolate and pistachio paste.

Step 3

Mix until smooth and fully combined.

Step 4

Place a 7 cm ring cutter on a tray, add one spoon of the mixture, press gently to level, and freeze until set.

Forest Fruit Layer

Step 1

Soak the gelatin in cold water until softened.

Step 2

Cook the sugar, forest fruits, and vanilla in a saucepan until most of the moisture evaporates.

Step 3

Remove from the heat and add the gelatin, mixing well. Fill the MAE0328 silicone mold halfway and freeze until set.

Step 4

Once set, fill the remaining space with Gran Pistachio cream and freeze until needed.

Cheesecake Cream

Step 1

Soak the gelatin in cold water until softened.

Step 2

Heat 100 g of the cream until hot, then stir in the gelatin until fully dissolved.

Step 3

Mix all the remaining ingredients in the mixer.

Step 4

Add the cream with the dissolved gelatin and mix until smooth.

Red Glaze

Step 1

Soak the gelatin in cold water until softened.

Step 2

Place the chocolates, sweetened condensed milk, color, cocoa butter, crystal glaze, and salt in a bowl.

Step 3

Bring the water and glucose to a boil, add the softened gelatin, then pour the mixture over the ingredients in the bowl.

Step 4

Blend with an immersion blender and use the glaze at 40°C.

Marshmallow

Step 1

Soak the gelatin in cold water. Boil 120 g water and add it to the strawberry jelly, mixing until dissolved.

Step 2

Boil the remaining 120 g water with the sugar to 118°C, then stir in the softened gelatin until melted.

Step 3

Place all ingredients in the mixer bowl and whip with the whisk until the mixture becomes light, fluffy, and firm.

Step 4

Pipe lines onto non-stick paper using a piping bag, sprinkle with coconut, and leave to set.

Composition of the dessert

Fill the SIL’MAE12015 silicone mold with the cheesecake cream, insert the forest fruit layer, cover with more cream, and freeze until fully set. Once frozen, unmold and apply the glaze, then carefully place the dessert on a pistachio base using a spatula. Cut pieces of marshmallow and arrange them around the sides, finishing with a small piece placed on top.