Recipes

Recipe Mademoiselle Tonka – Cream Cheese Semifreddo

Name: Mademoiselle Tonka – Cream Cheese Semifreddo
Yield: 14 mot.parts
Ingredients: 375 g strawberry puree; 75 g caster sugar (1); 20 g lemon juice; 10 g pectin NH; 2 g tonka; 145 g pasteurised egg yolks; 95 g granulated sugar; 530 g French cream cheese; 220 g Excellence whipping cream 35% fat; 800 g strawberry chocolate Valrhona® Inspiration edition; 300 g Ivoire Valrhona® chocolate

For
14 pieces

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To prepare this dish

Ingredient list: STRAWBERRY AND TONKA COMPOTEE
375 g strawberry puree
75 g caster sugar (1)
20 g lemon juice
10 g pectin NH
2 g tonka; CREAM CHEESE SEMIFREDDO
145 g pasteurised egg yolks
95 g granulated sugar
530 g French cream cheese
220 g Excellence whipping cream 35% fat; CHOCOLATE COATING
800 g strawberry chocolate Valrhona® Inspiration edition
300 g Ivoire Valrhona® chocolate

Elle & Vire products used: French cream cheese; Excellence whipping cream 35% fat

The recipe,
step by step

1
STRAWBERRY AND TONKA COMPOTEE
Heat the strawberry puree to 60°C. Mix the pectin with sugar and add it in the strawberry puree. Boil this mixture for 2 minutes. At the end, add the tonka powder. Pour in 14 silicone insertion molds and let them freeze.
2
CREAM CHEESE SEMIFREDDO
Using a mixer, mix the egg yolks and caster sugar for 4 minutes, until a stable foam is formed. Add the cream cheese and continue to mix it for 1 minute at low speed. Stir the whipped cream with the egg yolk and cream cheese mix.
3
CHOCOLATE COATING
4
ASSEMBLY
Pour the cream cheese semifreddo in 14 silicon popsicle molds, adding the strawberry insertion in the middle. Let them freeze. When freezed, cover them with the strawberry chocolate. You can get a marbled aspect using both the strawberry and Ivoire chocolates.