Cheesecake – eskimo with raspberry coulis in ruby chocolate
PREPARATION
Cooking 30 min, freezing
up to 5 hours, defrosting
2 hours
PORTIONS
8 servings
COMPLEXITY
easily
The first component of taste is emotion. Our memories of the taste of food are based on emotions. After tasting delicate, creamy, mega raspberry desserts, with the aroma of vanilla and the aftertaste of rubi chocolate with its refreshing berry-floral bouquet, you will have the best memories.
To make the chilled cheesecakes, you’ll need an eight-section silicone ice cream pan and popsicle sticks.
Ingredients:
- 200 gr sour milk cheese 9% or Mascarpone
- 60 gr Greek yogurt
- 50-70 gr powdered sugar
- 1 tsp vanilla paste or extract
- 100 gr raspberry puree (if frozen raspberries, make puree and rub through a sieve)
- 50 + 20 gr sugar
- 2 gr NH pectin
- 200 gr rubi Barry Callebaut chocolate
- 20 gr vegetable oil
- Sublimated raspberries
Hello!
My name is Svitlana. I am a pastry chef, food blogger, photographer and food stylist.
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My blog is about delicious food, desserts, home baking, photos, aesthetics and people.
If you want to chat or have a proposal for cooperation, write to pr@klymovska.com, or on Instagram.
Master classes
In my blog you will find master classes that will be interesting for both beginners and professionals.
I am a practicing confectioner and I will teach you how to make delicious and exquisite confections at home.
Method of cooking
First of all, cook raspberry culis and let it cool. Mix puree with sugar, put on fire. Mix pectin with the second part of sugar and pour it into the raspberries, stirring constantly. When it starts to boil, remove from fire, pour into a container, cover with food film in contact.
Blend cheese, yogurt, powdered sugar and vanilla paste with a blender. Mix thoroughly with a silicone spatula. Put curd mass and culis into pastry bags.
Using a pastry bag, squeeze the cheese mixture into a silicone popsicle mold until approximately half is filled, tap the mold on the table to fill all the holes inside. Next, squeeze out culis in the center, and cheese mass again on top. Level with a spatula, remove all residues. Insert sticks. Freeze.
For the glazing, melt the chocolate, pour in oil and blend with a blender or mix thoroughly with a silicone spatula. Add sublimated raspberries. The working temperature of the glazing is 25°C.
Dip the frozen cheesecakes one by one in glazing, put them on a board with baking parchment and leave in the refrigerator for 2-3 hours to thaw.
