Recipe Vanilla cheesecake, peach & strawberries

To prepare this dish

Ingredient list

Vanilla cheesecake

1000 g Original american cream cheese 34% fat
500 g mascarpone
300 ml Excellence whipping cream 35% fat
150 g fine sugar
6 vanilla beans, seeds scraped
2 lemon juice
12 leaves gelatine

White cocoa butter

700 g white chocolate
200 g cocoa butter
100 g mycryo cocoa butter

Honey-roasted peaches

15 peaches
250 g honey
150 g frozen strawberries
100 ml water

Almond granola

500 g oat flake
300 g toasted flaked almonds
140 g Elle & Vire gourmet butter 82% fat
80 g honey
80 g milk

Peach sorbet

4000 g peach purée
1600 g syrup

Peach sauce

1000 g peach purée
12 g Ultra Tex

Strawberry sauce

2000 g strawberries
20 g Ultra Tex
2 vanilla pods

Elle & Vire products used

Original american cream cheese 34% fat

Excellence whipping cream 35% fat

Elle & Vire gourmet butter 82% fat

The recipe,
step by step

1. 1

   Vanilla cheesecake

   Soak the gelatine leaves in water. Combine the mascarpone with the cream cheese, sugar and vanilla seeds until smooth and creamy. Whip the whipping cream. Heat 200 g of the cream cheese mixture in a small saucepan and add the gelatine. Pour onto the remaining cream cheese and combine. Add the lemon juice and fold into the whipped cream. Fill tubes with the mixture and freeze to set. Once frozen, cut into 8 cm sections and spray with white cocoa butter.

2. 2

   White cocoa butter

   Melt the three ingredients separately then blend. Strain to remove any lumps. 

3. 3

   Honey-roasted peaches

   Cut the peaches in half and position, skin-side down, in a baking tray. Cover with the honey and water mixture. Add the frozen strawberries and cover with a sheet of kitchen foil. Roast the peaches in a convection oven at 200°C for 10-15 minutes (the time can be increased or decreased depending on how ripe the peaches are). Remove the peaches from the oven and leave to cool before removing the skin. Cut each peach half in three before serving.

4. 4

   Almond granola

   Bring the honey, milk and butter to the boil. Add the mixture to the other ingredients and blend. Spread onto a baking sheet and bake in the oven at170°C for 12 - 15 minutes until golden brown.

5. 5

   Peach sorbet

   Combine the two ingredients. Transfer to a Packo container and freeze.

    

6. 6

   Peach sauce

   Combine the ingredients.

7. 7

   Strawberry sauce

   Combine the ingredients.

8. 8

   Decoration

   2 strawberries

   3 lemon verbena leaves

   Edible flowers 

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