Cheese Box Dessert

Cheese Box

Desserts Food
Helen Vass, pastry chef at Number 16 Restaurant, Glasgow
12 Servings
Ingredients
FOR THE MOUSSE
72g pasteurised egg yolks
260g sugar
10.5 sheets silver gelatine
450g UHT whipping cream
450g cream cheese
225ml whole milk
FOR THE RASPBERRY JAM CENTRE
500g frozen raspberries
130g sugar
7.6g NH pectin
FOR THE BISCUIT BASE
100g ground almonds
100g plain flour
100g butter
100g sugar
Method
  1. FOR THE MOUSSE
  2. Hydrate the gelatine. Heat milk and sugar and then pour over egg yolk and mix well. Add gelatine. Mix with cream cheese
  3. Semi whip the cream. Add to cream cheese mixture. Cool to 60ºC before piping in moulds
  4. FOR THE RASPBERRY JAM CENTRE
  5. Heat the raspberries to 40ºC. Mix sugar and pectin together. Add to the raspberries and bring to the boil. Once boiled, leave to cool in a plastic tub
  6. FOR THE BISCUIT BASE
  7. Blitz together in the thermomix. Pass through a wire rack using a scraper and bake at 160ºC for approx 10 minutes
  8. HOW TO ASSEMBLE
  9. Put an acetate in the ring and put the crumble in the base
  10. Pipe in some mousse, then raspberry jam, then more mousse and freeze
  11. Spray with a white chocolate/cocoa butter mix