Makes 15 portions

Resting time: 3 hours
Baking: 37 minutes
Freezing: 6 hours

Utensils

1 baking tray 35x55cm
1 biscuit cutter ø3cm
1 Silikomart SF164 mould
2 Silikomart SF163 moulds

Breton shortbread

 

  1. Cream the softened butter, sugar and lemon zest together.
  2. Beat in the egg yolks, then add the flour and baking powder that have already been mixed together.
  3. Spread the mixture at a height of 3mm into a 35×55 cm baking tray and bake for 12 minutes at 160°C in a preheated oven.

 

Vanilla Cheesecake

 

  1. Cream the softened butter, sugar and lemon zest together.
  2. Beat in the egg yolks, then add the flour and baking powder that have already been mixed together.
  3. Spread the mixture at a height of 3mm into a 35×55 cm baking tray and bake for 12 minutes at 160°C in a preheated oven.

 

Blackcurrant Insert

 

  1. Warm up the blackcurrant purée to a temperature of 40°C, then add the dextrose, mix the sugar and pectin together, then add to the mixture and bring to the boil for 1 minute.
  2. Pour 10g of purée into each SF164 mould, add a cheesecake insert, then place in the freezer for 3 hours.

 

White Chocolate Mousse

 

  1. Soak the gelatine in a bowl of cold water.
  2. Melt the white chocolate in a bain-marie.
  3. Beat together the egg yolks, milk and seeds from half a vanilla pod, heat to a temperature of 60°C and then stir in the liquid gelatine until fully incorporated.
  4. Pour over the chocolate, then whisk with a hand blender and leave to cool.
  5. Whip the cream until it forms a mousse-like texture.
  6. When the chocolate is at a temperature of 21°C, add some cream to make it lighter and then pour the chocolate into the cream mousse and fold it in gently with a spatula.
  7. Fill the SF163 moulds halfway, then place the blackcurrant cheesecake insert (cheesecake cassis) over them and place in the freezer for 3 hours.

 

Chantilly

 

  1. Whip the cream with the sugar and the seeds from half a vanilla pod.

 

White Chocolate Frosting

 

  1. Melt the chocolate and cocoa butter, stir to obtain a consistent texture, then add the colouring and set aside.
  2. Use at 45°C.

 

Assembly

 

  1. Take the pastries out of the mould, place them on a rack and frost with the white frosting.
    The final step is to add a dab of whipped cream on top of it.