Exotic cheesecake

Ingredients

Exotic compote

• 3.5 oz (100 g) diced fresh pineapple
• Scant 3 oz (80 g) diced fresh mango
• 1 tbsp (20 g) inverted sugar or honey
• 4 tbsp (50 g) fresh pineapple juice (from juicer machine)
• 3 tbsp (50 g) mango puree
• 1 tsp (5 g) superfine granulated sugar
• 1 tsp (4 g) corn starch (Maizena)
• 2 g powder gelatine, 200 bloom
• 2 tsp (10 g) water to soak the gelatine

Exotic custard

• 3 tbsp (40 g) mango puree
• 3 tbsp (40 g) passion fruit puree
• 2 medium (30 g) egg yolks
• 1 small (40 g) whole egg
• 1 tbsp + 2 tsp (25 g) superfine granulated sugar
• 3 tbsp (45 g) unsalted butter
• 1.14 g powder gelatine, 200 bloom
• 1 tsp (5.7 g) water to soak the gelatine

Coconut financier sponge

• 2/3 cup less 1 tsp (80 g) icing sugar
• 1/3 + 1/8 cup (35 g) shredded coconut
• 1 tsp (8 g) inverted sugar or honey
• 1/4 cup (30 g) all purpose flour
• 0.8 g baking powder
• 2.5 medium (75 g) egg whites
• 2 tbsp (30 g) sunflower oil

Cream cheese bavarian cream

• Generous 5 oz (135 g) plain custard*
• 8 g powder gelatine, 200 bloom
• 2 tbsp + 2 tsp (40 g) water to soak the gelatine
• 8.5 oz (240 g) Philadelphia cream cheese
• 1 cup + 1 tsp (235 g) whipping cream
• 1/4 cup + 1 tsp (55 g) superfine granulated sugar
• Plain custard*
• 4 tbsp + 2 tsp (70 g) whole fat milk
• 5 tbsp + 1 tsp (70 g) hipping cream
• 2 small/medium (25 g) egg yolks
• 1 tbsp (15 g) superfine granulated sugar

Nappage

• 1 cup + 1 tbsp + 1 tsp (250 g) water
• 1 1/4 cups (250 g) superfine granulated sugar
• 12.6 g powder gelatine, 200 bloom
• 4 tbsp + 1 tsp (63 g) water to soak the gelatine

Extra

• Yellow chocolate ring

Instructions

1. USE A KITCHEN SCALE.

Exotic compote

Soak the gelatine in the water marked in the recipe.

In a small saucepan, place the diced fruits (mango and pineapple) with inverted sugar.

Cook on low heat for about 3/4 minutes.

Add the fruits purees (mango and pineapple), then the sugar combined with corn starch.

Bring to a boil and let cook for about 3/4 minutes, stirring constantly.

Out of the heat, pour the compote in a bowl, let cool for a while, then add the soaked and melted gelatine.

Stir the mixture to combine.

Pour all the compote (260 g) in a six inches (16 cm) silicone mould.

Flatten the surface with a small spatula.

Refrigerate for a few hours, then freeze for 24 hours.

Exotic custard

Soak the gelatine in the water marked in the recipe.

Prepare a custard with the fruits purees, egg yolks, whole eggs and sugar, on low heat, stirring constantly until the custard thickens.

Out of the heat, add the soaked and melted gelatine.

Let cool until 122F - 50°C.

Then, gradually add the cold diced butter, mixing with a hand blender until smooth.

Cover the custard with cling film touching the surface and refrigerate until the custard reaches 68/72 - 20/22°C.

On the bottom of the mould “Universo” (by Silikomart) with a teaspoon, form, random, some spots with the custard (10 spots more or less).

Refrigerate for a couple of hours, then freeze for 24 hours.

Coconut financier sponge

Heat fan oven at 302F - 150°C.

In the bowl of a stand mixer fitted with paddle attachment, place the egg whites with inverted sugar and mix to combine.

Add the icing sugar sifted with the coconut and mix to combine.

Then, add the sifted flour with baking powder, then, add gradually the oil.

Mix well after each addiction.

Pour 205 g of batter in a 7 inches (18 cm) pastry ring.

Bake for 17/18 minutes.

Out of the oven, let completely cool.

Then, with a six inches (16 cm) pastry ring, cut out a round disc from the sponge.

Set aside to assemble.

Cream cheese bavarian cream

Soak the gelatine in the water marked in the recipe.

Prepare a plain custard with the milk, cream, egg yolks and sugar, bringing the mixture on low heat, stirring constantly until 180F - 82°C.

Out of the heat, weigh the necessary custard quantity and add the soaked and melted gelatine.

Stir the mixture to combine.

Pour over the cream cheese and mix with a hand blender until smooth.

Whip the cream until soft peaks form with granulated sugar and combine with the cream cheese mixture.

To assemble

Pour 290 g on bavarian cream inside the mould.

Freeze for a few minutes.

Place the frozen exotic compote, with a pastry bag, pipe 175 g of Bavarian cream cheese.

Place the coconut sponge and fill the edges with the remaining cream.

Freeze for 24 hours.

Nappage

Soak the gelatine in the water marked in the recipe.

In a saucepan bring water and sugar to 218F – 103°C.

Remove from the heat and when the mixture reaches 160F - 70°C, the soaked and melted gelatine.

Let the nappage cool until 90F - 32°C before using.

To serve

Remove the entremets from the mould.

Glaze the dessert when the nappage temperature is at 90F - 32°C.

Decorate with yellow chocolate ring.

Refrigerate for 8 hours.

Serve and enjoy.