COLD BLUEBERRY QUARK CHEESECAKE

Methods and Directions

• Bring the quark cheese to room temperature and then add the gelatin (bloomed and melted)
• Whip the egg white and sugar until stiff, folding in the meringue and the whipped cream into the quark cheese.
• Place into a small dome mould and move onto preparing the blueberry filling.

• Boil the blueberry purée with the sugar.
• Mix the corn starch with some water and add to the cooking blueberry purée.
• Cook for one to two minutes more.
• Add in the frozen blueberries and allow to cool down.
• Place the filling into a piping bag and pipe in the quark cheesecake mixture while it is still soft.

• Whip the butter with the icing sugar until it increases in volume.
• Then slowly add the whole eggs first followed by the yolks.
• Mix together ground almond, flour and cake sponge and fold into the butter mixture.
• Pour into a lined baking tray and bake in a preheated oven at 180°C for 25 minutes.

• Boil the water, glucose and sugar.
• Then add the condensed milk and the gelatin (bloomed and melted).
• Pour the mixture over the chopped white chocolate and food colour.
• Wait until the glaze has cooled to 31°C and then pour over the cheesecake

• Boil the water with the sugar and add the bloomed gelatin.
• Whisk in a mixer until it looks like a meringue.
• Pipe long strips onto a silicon mat and dust with corn starch.
• After 2 hours cut into 5cm long pieces and make knots.