Mr Muscle Campaign – July-August
Cheese Box Dessert

Cheese Box

Helen Vass, pastry chef at Number 16 Restaurant, Glasgow
Serves: 12
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Ingredients

  • MOUSSE
  • 72g pasteurised egg yolks
  • 260g sugar
  • 10.5 sheets silver gelatine
  • 450g UHT whipping cream
  • 450g cream cheese
  • 225ml whole milk
  • RASPBERRY JAM CENTRE
  • 500g frozen raspberries
  • 130g sugar
  • 7.6g NH pectin
  • BISCUIT BASE
  • 100g ground almonds
  • 100g plain flour
  • 100g butter
  • 100g sugar

Method

  1. MOUSSE
  2. Hydrate the gelatine. Heat milk and sugar and then pour over egg yolk and mix well. Add gelatine. Mix with cream cheese
  3. Semi whip the cream. Add to cream cheese mixture. Cool to 60ºC before piping in moulds
  4. RASPBERRY JAM CENTRE
  5. Heat the raspberries to 40ºC. Mix sugar and pectin together. Add to the raspberries and bring to the boil. Once boiled, leave to cool in a plastic tub
  6. BISCUIT BASE
  7. Blitz together in the thermomix. Pass through a wire rack using a scraper and bake at 160ºC for approx 10 minutes
  8. HOW TO ASSEMBLE
  9. Put an acetate in the ring and put the crumble in the base
  10. Pipe in some mousse, then raspberry jam, then more mousse and freeze
  11. Spray with a white chocolate/cocoa butter mix
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