300 g exotic fruit purée
100 g water
5 g citric acid
125 g sugar (1)
8 g NH pectin
250 g sugar (2)
15 g Mount Gay® rum 55%
Total weight: 803 g
Step
Heat the purée, water, and citric acid. Add the sugar mixture (1)
and pectin. Bring to a boil. Add the sugar (2). Boil again. Allow
to cool to 40°C before adding the Mount Gay® rum.
2. CHEESECAKE
Ingredients
180 g sugar
150 g fresh eggs
30 g T45 flour
630 g Philadelphia
35 g pasteurized egg yolks
70 g passion fruit purée
Total weight: 1 095 g
Step
Reduce the passion fruit purée by 50%. Mix all the ingredients
together. Pour into mini cheesecake cylinder Flexipan molds.
Bake at 90°C for 25 minutes. Once cooked, place the crisp on
top.
3. MOUNT GAY® COCONUT CREAM
Ingredients
230 g liquid cream
30 g gelatin mass
250 g sweet coconut purée
10 g Mount Gay® rum 55%
Total weight: 520 g
Step
Dissolve the gelatin in the warm coconut purée. Add the Mount
Gay® rum and cold cream, then blend everything together.
4. CHEESECAKE CRISP
Ingredients
900 g cooked sponge crumbs
255 g 34% white chocolate
45 g feuillantine
15 g cocoa butter
Zest of one lime
30 g grape seed oil
Total weight: 1 245 g
Step
Heat the crumbs in the oven. Melt the chocolate and cocoa
butter. Add the feuillantine. Mix everything together using the
paddle attachment. Recipe for one baking sheet: 1 200 g.
5. CRISPY CHEESECAKE SPONGE DOUGH
Ingredients
300 g butter
390 g T45 flour
3 g salt
12 g baking powder
120 g pasteurized egg yolks
210 g sugar
Total weight: 1 035 g
Step
Knead all the ingredients together. Spread out into a crumble,
making sure the pieces are not too large. Bake at 170°C for
25 minutes.
6. ASSEMBLY
Ingredients
No ingredients.
Step
Turn the crisp-cheesecake upside down. Sprinkle the crumble
over the sides. Cover the top with jelly, then pipe on the coconut cream.
