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Truffle with cheesecake vanilla & truffle ganache

by Rita Ghantous May 18, 2022
DESSERT

 TRUFFLE WITH CHEESECAKE VANILLA & TRUFFLE GANACHE 

BY CHEF GREGOIRE BERGER

Serves 10 | Prep. Time 60mins

INGREDIENTS

 WHIPPED CHEESECAKE VANILLA GANACHE

  • 300 g Philadelphia cream cheese
  • 700 g cream
  • 4 pcs vanilla
  • 120 g Ivoire white chocolate
  • 4 g gelatin
  • 100 g cream
  • 50 g sugar
  • 10 g fresh black truffle
  • 5 g black truffle oil
  • 1 g fine sea salt

BLACK SPRAY

  • 10 g charcoal powder
  • 10 g black cacao butter color
  • 250 g cacao butter
  • 200 g Manjari chocolate

AERO CHOCOLATE

  • 300 g Ivoire white chocolate
  • 50 g cocoa butter
  • 10 g black truffle oil
  • 30 g toasted (sliced sour dough powder brushed with brown butter, blend it, sift it use it before vacuuming the mix)
  • 1,2 g fine sea salt

TRUFFLE GANACHE  Frozen pearls for the middle

  • 300 g white chocolate
  • 550 g cream
  • 35 g truffle oil
  • 1 g fine sea salt

CHOCOLATE ROOTS

  • 100 g temperated Jivara and Manjari Chocolate

SWEET SABLE under the truffle “cheesecake” base

  • 200 g butter
  • 100 g icing sugar
  • 33 g whole eggs
  • 300 g flour
  • 1 vanilla pod1s seeds
  • 0.5 g cinnamon, ginger and nutmeg powder

FOR PLATING AND DECORATION

  • 2 pcs Marigold leafs
  • 1 white Elysium flowers
  • 3 types of sour bread powder
PREPARATION

WHIPPED CHEESECAKE VANILLA GANACHE

  1. Bring the cream and vanilla to the boil , add the Philadelphia and sugar, and infuse until dissolved.
  2. Pass through the sieve. Add the soaked gelatin.
  3. Pour on the white chocolate and finish with the cold cream. Mix and cool down. Keep in the fridge until the next day.
  4. Whip, add fresh truffle, and truffle oil, and mold into truffle silicone. Spray in black

AERO CHOCOLATE

  1. Melt the white chocolate and the cocoa butter together.
  2. Add in the salt, truffle oil & sourdough powder and strain through a very fine strainer.
  3. Empty plastic container, 1 clean and dry 2 chargers.
  4. Temper the chocolate mixture to 28°C, then heat and bring back to 30°C.
  5. Place in the siphon gun and charge with the chargers, making sure to shake the siphon vigorously throughout the process.
  6. Immediately pipe into the containers, sprinkle over the breadcrumbs, and vacuum for 10-15 seconds till the chocolate aerates (a bit over 3 quarter of the container’s height).
  7. Stop the machine immediately and let the chocolate stay in the vacuum for at least 4 hours till set, else it will collapse on itself.
  8. Remove from the vacuum machine after 4 hours, cut out the sides of the chocolate in the container itself and rest in the chiller overnight.

TRUFFLE GANACHE  

  1. Heat cream at 60°C, and add truffle oil.
  2. Pour over white chocolate and emulsify with a hand blender.  Keep in chiller in a bottle

CHOCOLATE ROOTS

  1. Use ice cubes with water in the tray and pip on this the chocolate as the shape of a root.
  2. Remove it for the ice cubes to the try and sprinkle over with cacao powder.

SWEET SABLE UNDER THE TRUFFLE “CHEESECAKE” BASE

  1. Mix everything together.
  2. Roll it out no. 6,8. Cut it with the 3 cm diameter cutter.
  3. Bake it at 175°C for 6-7 mins.

FOR PLATING AND DECORATION

  1. 1st green with fresh parsley and toasted sour bread crumbs
  2. 2nd black charcoal powder and toasted sour bread crumbs
  3. 3rd plain toasted sour bread crumbs

 

 

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Taste & Flavors
  • WHAT’S NEW
    • Column1
      • NEWS
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      • EGYPT
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    • Column2
      • T&F’S PICKS
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  • ART DE VIVRE
    • Health & Wellbeing
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    • Table setting
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    • Garden Flavors
  • Recipes
    • Column1
      • Chicken & Poultry
      • Meat
      • Seafood
      • Salads
      • Sauces
    • Column2
      • Lebanese
      • Gourmet
      • Quick & Easy
      • Step by Step
      • In Season
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    • Column3
      • Vegetarian
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      • Gluten Free
      • Sugar Free
    • Column 4
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      • Kid’s Corner
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  • ON THE MARKET
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Taste & Flavors
  • WHAT’S NEW
    • Column1
      • NEWS
      • GOURMET AGENDA
  • EAT & DRINK
    • Column1
      • EGYPT
      • JORDAN
      • KUWAIT
      • LEBANON
      • OMAN
      • QATAR
      • SAUDI ARABIA
      • UAE
      • Others
    • Column2
      • T&F’S PICKS
  • People
    • Chefs
    • Experts
    • T&F’s friends
  • ART DE VIVRE
    • Health & Wellbeing
    • Tips
    • Table setting
    • Savoir Vivre
    • Garden Flavors
  • Recipes
    • Column1
      • Chicken & Poultry
      • Meat
      • Seafood
      • Salads
      • Sauces
    • Column2
      • Lebanese
      • Gourmet
      • Quick & Easy
      • Step by Step
      • In Season
      • Compilations
    • Column3
      • Vegetarian
      • Healthy
      • Gluten Free
      • Sugar Free
    • Column 4
      • Desserts
      • Drinks
      • Special Occasion
      • Holidays
      • Kid’s Corner
      • Videos
  • ON THE MARKET
    • Products
    • Books