WHITE CHOCOLATE CHEESECAKE WITH PASSION FRUIT & DU LECHE

Methods and Directions

• Put all the ingredients into a bowl and knead into a dough.
• Wrap it in cling foil and let it rest for at least an hour.
• Roll the dough evenly with a rolling-pin. Cut it with a round cutter.
• Place them on an oven tray with a silicon mat.
• Brush it with some egg yolk.
• Put it in the oven and bake at 160C for approximately 15 minutes until golden brown. Let the biscuits cool down.
• Melt the white chocolate and apply an even, thin layer onto the biscuit.

• Add all the ingredients, except for the white chocolate, into the thermo blender.
• Heat to 90C. Add the white chocolate, and make an even mixture.
• Pipe the mixture into small bombe moulds, then set in the blastchiller.
• Unload the filling once it has frozen.

• Add all ingredients, except for the white chocolate, into the thermo blender.
• Heat to 80C. Add the white chocolate, and make an even mixture.

• Put it in the oven at 100C for 2 hours. Let this cool down.
• Then place it in a piping bag.

• Melt the cacao butter with the colour powder.
• Brush it onto a plastic sheet.
• Melt the chocolate to 38C. Then start tempering the chocolate to 29-30C.
• Apply the tempered chocolate to the plastic sheet. When it starts to harden, cut your decoration with a nice cookie cutter shape.