Cheesecake quenelles

Name: Cheesecake quenelles
Ingredients: 500 g Debic Cheesecake; 200 g Clear covering jelly (Royal Steensma or Hanos PL); 80 g blackcurrant purée; 100 g blackcurrant purée; 20 ml Water; 100 g Coconut cream 24%; 500 g Debic Cheesecake; 1 Tray of blackcurrants; 20 g Red fruit crumble (Jorda); 1 Crème de cassis; 1 Tray of Venne cress; 10 g Crispy purple potato paper; 50 g Chocolate sauce; 1 Tray of honey cress; 20 g Salted caramel crumble (Jorda); 10 Kletskoppen

Together with the cheesecake, the blackcurrant and coconut create a harmonious mix that is both refreshing and indulgent.The combination of blackcurrant and coconut offers a surprising and exotic taste experience. The deep, rich berry flavor of blackcurrant is perfectly balanced by the creamy and sweet notes of coconut.

Ingredients

500gDebic Cheesecake

100gblackcurrant purée

200gClear covering jelly (Royal Steensma or Hanos PL)

80gblackcurrant purée

20mlWater

100gCoconut cream 24%

500gDebic Cheesecake

1Tray of blackcurrants

20gRed fruit crumble (Jorda)

1Crème de cassis

1Tray of Venne cress

10gCrispy purple potato paper

50gChocolate sauce

1Tray of honey cress

20gSalted caramel crumble (Jorda)

10Kletskoppen

Preparation

Hold the bottle of Debic Cheese Cake under warm water for at least 20 seconds so the contents loosen from the bottle.
Squeeze the bottle empty into the bowl of the planetary mixer and whip the base with the whisk for 5 minutes at full speed. Divide the mixture into two parts.
Add the blackcurrant puree to the first part and mix well. Add the coconut cream to the second part and mix well. Portion into the molds and freeze.
Heat the clear glaze together with the blackcurrant puree and water, stirring, to about 80°C.
Keep stirring well to prevent a skin from forming. Dip the frozen quenelles in the glaze and repeat this step. Allow to thaw slowly.
Spray the coconut quenelle with the velvet spray and allow to thaw slowly. Marinate the blackcurrants in the crème de cassis.