Verrine cheesecake

A creation of Florence Lesage

World pastry-confectioner vice-champion, silver medallist of the final competition Worldskills in 2015 in São Paulo. Florence Lesage was pastry chef in The Westin hotel Paris-Vendôme and won The International Confectionary Art Competition in 2022 alongside Alexis Beaufils.

Ingredients

Cheesecake mousse

Caster sugar 80 g

Water 25 g

Egg yolks 45 g

Cream cheese 240 g

Icing sugar 15 g

Gelatin mass 35 g

Liquid cream 300 g

Rubarb compote

Rhubarb high fruit compote 565 g

Tonka bean 1/4

Caster sugar 40 g

Pectin NH 4 g

Gelatin mass 35 g

Streusel cubes

Unsalted butter 119 g

Brown sugar 119 g

Almond powder 145 g

Flour T55 119 g

Raspberry coulis

Frozen raspberries 1 000 g

Granulated sugar 100 g

Water 100 g

Poached Rhubarb

Semi-candied rhubarb QS

Raspberry juice QS

Rhubarb high fruit compote

How can we describe our frozen rhubarb compote? Well, it’s a true blockbuster dating back from the original assortment. This compote is much appreciated, especially in Anglo-Saxon countries and in northern Europe. It has a beautiful green colour; very compact consistance mixing soft chunks and fibers; pleasant balance between sugar, tartness and astringency. Compote made of 100% green rhubarb , part of our integrated sourcing program in Poland. Packed in 1kg bag.

Discover our products range High fruit compote

Preparation steps

Cheesecake mousse

Boil the water and sugar. Pour over the egg yolks and cook at 85°C. Pour this mixture into the mixer bowl with the whisk and whip the pâte à bombe. Heat the Philadelphia with the icing sugar. Add the melted gelatin mass. Whip the liquid cream to a silky texture. Mix the three masses from the heaviest to the lightest. Mold the desserts and freeze.
Rhubarb compote

Put the rhubarb high fruit in the saucepan with the grated tonka bean. Cook for a few minutes. Add the granulated sugar mixed with pectin NH. Bring to a boil. Add the gelatin. Refrigerate.
Streusel cubes

Mix all the ingredients, roll out to 1 cm thickness, then freeze. Cut into 1x1 cm cubes. Bake on silpain at 160°C for 20 minutes.
Raspberry coulis

Mix all the ingredients in a vacuum bag and seal. Cook at 85°C for 40 minutes in a steam oven. Drain the raspberries gently. Collect the juice and filter through a coffee filter to remove seeds.
Poached rhubarb

Put the ingredients in small vacuum bags. Cook for 20 minutes at 85°C in a steam oven. Drain the rhubarb pieces and cut them into wedges.
Assembly

Pipe the rhubarb compote into the bottom of the verrines. Add the streusel cubes. Pipe the cheesecake mousse. Add some halved raspberries and poached rhubarb pieces. Decorate with a few flowers.