Duo lemon yuzu cheesecake

A creation of Gaëtan Fiard

Pastry chef of the Intercontinental in Bordeaux and champion of the International Confectionary Art Competition (Mondial des Arts Sucrés)

Ingredients

Cheesecake cream

Cream 125 g
Egg yolks 60 g
Brown sugar 35 g
Pectin X58 1.5 g
Gelatine mass 12 g
Cheese 135 g
Double cream 45 g

Cheesecake crumble

Butter 100 g
Brown sugar 50 g
Caster sugar 50 g
Flour 160 g
Fleur de sel 2 g
Egg yolks 20 g
Softened butter 30 g

Almond dacquoise

Egg whites 300 g

Sugar 100 g

Almond powder 300 g

Icing sugar 100 g

Egg whites 240 g

Cream 36 g

Lemon yuzu marmalade

Lemon yuzu compote 250 g

Sugar 12.5 g

Pectin NH 2.5 g

Spray glazing

Lemon purée 50 g
Glucose fructose syrup 25 g
Sugar 50 g
Pectin NH 2 g
Neutral glaze 650 g

Lemon yuzu

The lemon and yuzu high fruit compote from Andros Chef preserves both the lemon pulp and candied yuzu filaments. It is a fruit-rich preparation (over 80%) that can be used for verrines, cocktails, sorbets, etc., where its texture adds depth to creations. The yuzus come from Andros' primary processing, where they are transformed from fresh fruits.

Discover our products range High fruit compote

Preparation steps

Cheesecake cream

Heat the cream at 50°C. Stir in the brown sugar and the pectin. Bring to the boil, stir in the egg yolks and make a custard. Stir in the gelatine mass and blend. At 45°C, blend in the cheese and the double cream.
Cheesecake crumble

Mix the butter, brown sugar, flour and fleur de sel. When the butter is well incorporated, add the yolks. Get the shortbread through the sieve. Bake at 150°C for 20 minutes. When the crumble has cooled down, stir in the softened butter. Roll out, cut and bake again at 170°C for 4 minutes. Re-cut if required.
Almond dacquoise

Whisk the first white eggs with the sugar. In a mixing bowl, put the rest of the ingredients and mix until a dough is obtained. Gently fold the egg whites into the dough, mixing carefully to avoid deflating it. Roll out on a silicon sheet at 800 g per tray. Bake at 180°C for about 2x5 minutes.
Lemon yuzu marmalade

Mix the sugar and pectin together, then add this mixture to the lemon yuzu compote. Bring to a gentle boil, then mold into half-spheres directly onto the insert.
Spray glaze

Bring the puree, pectin, sugar, and glucose-fructose syrup to a boil. Pour over the neutral glaze and blend. Load into a spray gun and spray the desserts before placing them on the dacquoise.