Butter biscuits
- Blend the butter, caster sugar and salt
- Add sifted flour and cornstarch
- Roll 2 mm thick slices
- Bake it all
- Crumble it all en add 10% melted butter, 35°C
- Bake it again, to create a cheese cake bottom
- Blend the butter, caster sugar and salt
- Add sifted flour and cornstarch
- Roll 2 mm thick slices
- Bake it all
- Crumble it all en add 10% melted butter, 35°C
- Bake it again, to create a cheese cake bottom
- Mix lime syrup, honey and mascarpone
- Add to the cream
- Whip the cream gentelly
- Make the almond paste soft, bij adding the eggs one by one
- Whisk it lightly
- Mix one part of the whipped mixture with the melted butter, and then add the other part
- Add the sifted flour, baking powder and raspberry powder
- Bake it in a mold, at 160/170°C
- Heat half of the puree
- Add by 40°C the sugar, pectine and glucose powder
- Bring to boil
- Over the rest of the puree and lemon juice
- Infuse the vanilla into cream and milk
- Mix the egg yolk and sugar
- Bring the mixture to 85°C
- Strain and freeze to set
Prepare the sponge and the butter biscuits
Place the sponge into the Dobla cupcake Polka dots
Top off with the butter biscuits
Make the crème brulée, pipe into a silicon mold, freeze, remove and place on the raspberry confiture
Finish with the cheesecake mousse
Decorate with Dobla Candy assortment and Dobla Petals mini green and yellow