Fresh summer dessert – Apricot and speculoos cheesecake base
Ingredients :
For the speculoos base:
…you need
100g of speculoos
40g butter
Wrap the bottom of the 18 cm circle and place it on a rigid piece of cardboard or a plate.
To melt the butter.
In the bowl of a food processor, place the speculoos.
Add the melted butter.
Mixer.
Using a small spoon, pack the mixture into the bottom of the circle.
Harden in a cool place.
For the cheesecake insert:
…you need
1.5 sheets of gelatin (i.e. 3 grams)
35g egg whites
1/2 vanilla pod
75g of liquid cream with 35% mg
25g powdered sugar
150g Philadelphia (or equivalent)
1 small pinch of salt
Soak the gelatin in cold water for about twenty minutes.
In a saucepan, mix the liquid cream and the powdered sugar.
Split the 1/2 vanilla pod, collect the seeds and add them to the cream-sugar mixture.
Heat everything and bring the mixture to a boil.
Add the previously well-drained gelatin.
To book.
In the mixer bowl, pour the egg whites, add the pinch of salt.
Beat the egg whites until stiff.
To book.
In a mixing bowl, mix the philadelphia and the cream-sugar-vanilla-gelatin mixture.
Whisk well.
Add the whipped whites, whisk again until you obtain a perfectly smooth and homogeneous mixture.
Pour the mixture onto the hardened speculoos base.
Place in the freezer and let harden.
When the cream in the freezer is hard to the touch, prepare the apricot jelly.
For the apricot jelly insert:
…you need
2.5 sheets of gelatin (i.e. 5 grams)
375g apricot puree
15g powdered sugar
Soak the gelatin in cold water for about twenty minutes.
In a saucepan, mix the apricot puree and powdered sugar.
Heat until boiling.
Add the well-drained gelatin.
Mix well.
Let cool to room temperature.
Pour the mixture onto the cheesecake insert.
Return to the freezer until completely hardened.
For the Swiss meringue:
…you need
50g egg whites
100g powdered sugar
Place the egg whites and sugar in the mixer bowl.
Whisk gently to mix everything well.
Place the bowl over a bain-marie and continue whisking until the mixture becomes hot.
For this step, when using my kitchenaid warming bowl, I set the target temperature to 50 degrees.
Once the mixture is hot, return the bowl to the mixer and whisk at maximum speed until cooled.
Take 115g of Swiss meringues and reserve them for preparing the apricot mousse.
Pipe the rest with a plain tip and a little liquid orange coloring poured onto the walls of the bag.
Cook at 80°C for 3 hours. Reserve until ready to decorate.
For the apricot mousse and assembly:
…you need
4.5 sheets of gelatin (i.e. 9 grams)
190g apricot puree
115g Swiss meringue
190g of liquid cream with 35% mg
Soak the gelatin in cold water for about twenty minutes.
In a saucepan, heat the apricot puree until boiling.
Add the well-drained gelatin.
Let cool to room temperature.
Whip the cream.
Add a spoonful of meringue to the apricot puree.
Whisk well.
Add this mixture to the rest of the meringue and mix delicately with the Maryse until completely homogenized.
Add the whipped cream and mix with a spatula once again.
Film the 20cm circle.
Place it on a rigid cardboard or a flat surface (very flat indeed! 😉 )
Cover the bottom (against the film) with foam and go up well over the edges.
Uncircle the insert (with the base, the cheesecake and the apricot jelly).
Place the insert in the center with the speculoos base facing up (the dessert will be turned over, the bottom of the dessert is therefore towards you).
Fill the edges well with foam to completely complete the assembly.
Place in the freezer until completely hardened, the ideal being to leave it in the freezer at least overnight.
For the orange icing:
You need…
150g of sugar
100g unsweetened condensed milk
150g Valrhona Ivory couverture white chocolate
150g of glucose
75g of water
5 sheets of gelatin (10g)
orange coloring
Hydrate the gelatin in very cold water.
Place the water, sugar and glucose in a saucepan and heat to 105 degrees.
Remove from the heat and add the condensed milk and chocolate, mix well.
Incorporate the well-drained gelatin.
Add the coloring and blend the mixture with a hand blender, trying not to incorporate any air bubbles.
Once the icing is smooth, let it cool, stirring occasionally.
Once the icing reaches a temperature of around 30-35 degrees (temperature with indicative value. Thermometers can sometimes differ depending on the accuracy of their calibration… I advise you to carefully monitor the texture of the icing when you are between 40 and 30 so as not to have an icing that is too fluid or too thick), your icing is ready to be used.
For the finish:
You need…
a can of orange velvet spray
the orange icing previously made
Unrim your completely frozen dessert.
Spray the velvet spray on half of the dessert.
Frost the other half with the orange icing.
That’s it, all you have to do is decorate it and put it back in the fridge so that it defrosts slowly.
I advise you to take it out of the fridge about thirty minutes before eating it.
