Last weekend I made dinner for some colleagues of my girlfriend. The dessert was a little cheesecake with white chocolate and blueberries. My loyal readers will recognize this dish. Yes, indeed, I already made it and you can find it on this blog. It’s a bit boring to make the same thing twice and not really a challenge, so I added something new to the dish. The batter or the cheesemix is still the same, so you can use the same recipe. You can find the link here.
The bottom is something else. It’s a crunchy chocolate bottom.
For the bottom: 30 grams of milk chocolate, 45 grams of (sweetened) hazelnut paste (praliné), 25 grams of feuilletine, 15 grams of rice krispies
Melt the chocolate “au bain marie”. Add the paste and stir it with a whisk till your mixture is smooth. Finally, mix it with the feuilletine and rice krispies. Take a sheet of baking paper and put it on a baking plate. Pour the mixture on the sheet, let it cool and stiffen up in the fridge.
I also added a little mango cannelloni, a chocolate figure and a syrup of raspberry as decoration.
For the mango cannelloni: two mangos, 3 sheets of gelatin, 100 grams of sugar, 1 tablespoon of water, 20 grams of butter, a bit of mango liquor
Soak the gelatin in cold water. Cut one mango into little cubes. Add the sugar with water in a pan and caramelize it. Add the mango cubes and caramelize them shortly. Deglaze with the butter and mango liquor. Take the half of the mango mixture and add the gelatin. Put it in the fridge for at least 10 minutes. Take the other mango and cut it in very tin slices. Make little mango rolls of the slices and fill them with the mango mixture. Put it for at least 30 minutes in the fridge.
For the chocolate decoration: chocolate, a piping bag, a baking plate, a baking sheet
What do you do? Melt the chocolate “au bain marie”. Put the chocolate in a piping bag and make little figures. Put the figures aside and let them cool down.
For the raspberry syrup: 100 grams of raspberries
What do you do? Blend the raspberries. Strain them through a sieve and add the juice in a pot. Cook it with some sugar till you have a syrup. When you’re finishing your dessert, take a little brush. Act like Vincent Van Gogh, draw a line on the plate and please don’t cut of your ear.