Strawberry Cheesecake Entremet
thewhiterabbitsecret
thewhiterabbitsecret
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Ingredients

  • Patterned Joconde-Décor Paste
  • 7 tablespoons/100g unsalted butter, softened
  • 100 g Confectioners’ (icing) sugar
  • 100 g egg whites (about four)
  • 110 g cake flour
  • Chocolate Joconde Sponge
  • 85 g almond flour/meal
  • 75 g confectioners’ (icing) sugar
  • 15 g cake flour
  • 10 g Dutch cocoa powder
  • 3 large eggs / 150g
  • 3 large egg whites / 90g
  • 10 g white granulated sugar or superfine (caster) sugar
  • 2 tablespoons / 30g unsalted butter, melted
  • 3 tablespoons fresh lemon juice
  • 1 envelope (2 3/4 teaspoons) unflavored gelatin
  • 16 oz (2 bars) cream cheese, softened to room temperature
  • 1/2 cup sugar
  • pinch salt
  • 2/3 cup whipping cream
  • 3 tablespoons cold water
  • 200 grams strawberry puree
  • 40 grams sugar
  • 1 envelope (2 3/4 teaspoons) unflavored gelatin
  • 150 grams whipping cream, soft peaks
  • 3 tablespoons cold water
  • 300 grams strawberry puree
  • 80 grams sugar
  • 1 envelope (2 3/4 teaspoons) unflavored gelatin

Instructions

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