Recipes
Crush the biscuits in a mixer, then sift. Using a mixer fit with a flat beater, combine the crushed biscuits with the hazelnut flour, sugar and butter. Spread out around 100g of the cheesecake base in each of the 3 18cm diameter moulds, place another 16cm mould inside and create the edges with the remaining mixture. Bake in the oven at 180°C for 12 minutes. Blast chill.
Heat the almond paste in the microwave.
Using a mixer fit with a flat beater, combine the almond paste and eggs, and beat them. Combine with the butter melted at 50°C, add the liqueur and mix gently. Then incorporate the flour and the baking powder together, being careful not to lose any volume. Spread out on a baking tray with a silicone sheet and bake in a thermo-ventilated oven for 15-18 minutes, at 200°C for the first 3 minutes and at 165°C with the valve open for the remaining time. Allow to cool on a rack. Cut out circles with a 14cm diameter, position the discs in 3 15cm circles and put in the blast chiller.
In a mixer, beat the cream at a constant speed until you achieve a consistency of stiff peaks. Put in the refrigerator for 10 minutes. Rehydrate the gelatin with cold water.
In a pan, bring the milk to the boil and add the gelatin. In the microwave, melt the chocolate to 35°C with the cocoa butter and combine with the wasabi paste, then pour a little of the milk over to make an emulsion. Repeat the operation to obtain a smooth and shiny consistency. Blend to smooth out the structure. Check that the chocolate-based mixture is between 38-45°C, depending on quantity, and combine it with the whipped cream. Use immediately.
The night before, carefully wash the mandarins, pierce them with a little knife and keep them in cold water overnight.
Blanch the mandarins in water twice (starting with cold water, bring to the boil, drain and repeat). Then bring the water to the boil and cook the mandarins for around 60 minutes. Chop roughly.
Combine one part of the sugar with the pectin. Heat the chopped mandarins and combine with the sugar and pectin. Bring it all to the boil, cook for 10-15 minutes and add the rest of the sugar and lemon juice. Finish cooking and keep in the refrigerator, in a covered container with cling film covering it.
In a saucepan, bring the first part of the cream to the boil with the glucose syrup and inverted sugar. In the microwave, melt the chocolate to 45°C and add the pistachio paste. Pour a little cream over the chocolate and mix in energetically.
Repeat the operation to obtain a smooth and shiny consistency. Blend to refine the structure and stir in the second part of the cream. Chill for at least 6 hours, or ideally for a whole day. Whip the mixture in a mixer with a flat beater to obtain a light whipped consistency, to be used in a piping bag.
In a pan, bring the water to the boil and combine with the rehydrated gelatin. In the microwave, melt the chocolate to 40°C. Pour a little water over the chocolate and mix in energetically. Repeat the operation to obtain a nice emulsion. Blend to refine the structure, then combine with the cold cream and cream cheese. Blend again, being careful not to incorporate bubbles of air. Allow to set in a container, with cling film covering the mixture, at 4°C for at least 12 hours before using.
In a pan, bring the water to the boil, then combine with the sugar and once boiling, pour over the nuts. Cook for 20 minutes. Drain, arrange on a silicone baking mat and caramelise in the oven for 12 minutes at 165/170°C, to obtain a pale golden colour and a crunchy texture.
Heat the ingredients, sieve and cover with cling film. Keep in the refrigerator for at least 12 hours.
Spread a 5mm layer of mandarin compote on a sponge disc and freeze. Then drizzle around 200g of mousse in each circle and deep-freeze. Arrange the rest of the mandarin compote in hemispherical moulds and deep-freeze again. Poisition the mousse disc inside the cheesecake base, gently set down the compote hemispheres and add spikes of pistachio ganache and cream cheese cream. Heat the glaze to 80/90°C and spray the surfaces of the dessert with a compressor at 3 atm and a gun with a 1.5 nozzle. Decorate with the caramelised pistachios.
