PLATING SUGGESTION :
Exotic Heart Cheesecake
Coconut cream
and passion fruit confit
Recipe created by our Chefs
Yann LE MOAL,
Executive Chef of Traiteur de Paris
Product benefits
- A surprising passion fruit and lime core.
- A timeless dessert classic on menus worldwide, enhanced with exotic notes enjoyed throughout the year.
- A rich cheesecake (with over 21% cream cheese and vanilla beans) baked to ensure its smooth texture.
- A ready-to-serve dessert, perfect for elegant plated presentations or simply to take away after a few minutes in the microwave.
Recipe steps
Step 1
Place the stencil on the plate, then gently spread the passion fruit jelly. Use a spatula to spread it evenly. Carefully remove the stencil to obtain a clean pattern.
Step 2
Plate the Exotic Heart Cheesecake slightly overlapping the pattern to create an elegant layered effect.
Step 3
With a piping bag, pipe a straight line of coconut Chantilly cream over the cheesecake. Finish with small touches of exotic fruit compote.
Step 4
Finish with delicate coconut shavings sliced on a mandoline, fresh micro herbs such as shiso or purple basil, and a touch of lime zest.
Chef's tip
A wide selection of Guillaume Mabilleau stencils is available to vary the visual presentation. For optimal jelly texture: mix 20g of pectin per kilogram of fruit purée the day before, then loosen with a whisk before use.
