The protagonist of this recipe: Fresh Spreadable Sheep Cheese
Ingredients
4 peopleSpreadable mousse
- Cream 60 g
- Bourbon vanilla bean 1
- Gelatine mass 25 g
- Sugar 150 g
- Cream 250 g
- Fresh Spreadable Sheep Cheese 550 g
Strawberry coulis
- Strawberry puree 200 g
- Xanthan gum 0,3 g
- Dextrose 30 g
Crunchy biscuit quenelle
- Cioccolato bianco 350 g
- Butter 40 g
- Tea biscuits in small pieces 300 g
- Almond or hazelnut praline 260 g
Strawberry compote
- Strawberry puree 100 g
- Inverted sugar 90 g
- Liquid glucose 180 g
- Sugar 55 g.
- NH Pectin 15 g
- Fresh strawberries 500 g
- Gelatine mass 15 g
White covering
- White covering chocolate 500 g
- White fat-soluble colourant 10 g
Method
Spreadable Sheep Cheese mousse
Infuse the cream (60 g) with vanilla for 10 minutes. Drain the vanilla.
Heat the cream with gelatine mass and sugar up to 60°.
Emulsify with fresh cheese which must remain up to 40°.
Half-whip the cream (250 g) and add to the previous mix.
Strawberry coulis
Make the strawberry puree liquid without heating it. Activate the blender while pouring dextrose and xanthan like rain.
Crunchy biscuit quenelle
Melt chocolate and butter together at 40°. Mix with the praline and add biscuit pieces.
The strawberry compote
Combine inverted sugar, strawberry puree, glucose and gelatine mass and heat at 45°. Add pectin and sugar and bring them to the boiling point. Then add fresh strawberries in cubes and refrigerate.
White covering
Mix the covering with the colourant and heat at 45°. Temper and set aside.
Cover the half-spheres with white covering and let them harden, then unmould and fill a quarter with the strawberry coulis and chill.
Then add the strawberry compote, followed by the cheese cream and chill in the freezer.
RECIPE BY: Luisa Bayre and her staff
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