Tartlet of Raspberry with White Chocolate, Vanilla and Shiso Bicolor

Ingredients for 5 servings

Ingredients cakes

• 50 gr sponge cake
• 40 gr butter
• 130 gr cream cheese
• 40 gr granulated sugar
• 2 gr vanilla sugar
• 1 egg
• 30 gr sour cream
• Pinch of salt
• Raspberries

Ingredients mousse

• 100 gr white chocolate Callebaut
• 1 egg white
• 250 ml cream
• Planifolia Black Vanilla powder
• Raspberry coulis

Ingredients coulis

• 150 gr raspberry
• 100 gr redcurrant
• 50 gr granulated sugar
• 2 tbsp water

Remaining ingredients

• 40 raspberries
• White chocolate Callebaut
• Shiso Bicolor

Method

Cheesecake method

• Melt the butter and grind the cookies.
• Mix the ground cookies with the melted butter to form a firm dough.
• Place greaseproof paper in a muffin pan and fill each pan with 15 grams of the cookie dough.
• Press the dough flat with the bottom of a glass.
• Dry the raspberries and mix them into a fine powder.
• Beat the cream cheese until fluffy and add the sugar, vanilla sugar, salt, eggs, raspberry powder and cream. Mix everything together well.
• Pour the cream cheese mixture into cupcake pans.
• Bake the cheesecakes for 18-25 minutes at 150°C.
• Let the cheesecakes cool to room temperature, then refrigerate for about 2 hours.
• Cover the cheesecakes and let them continue to set in the refrigerator for 3-5 hours.

Method mousse

• Prepare a white chocolate mousse by whipping white chocolate, egg whites, cream and vanilla powder.
• Fill the raspberries with the white chocolate and vanilla mousse.
• Divide the rest of the white chocolate mousse into two parts.
• Add raspberry puree to one part to make a raspberry mousse.

Method coulis

• Put the raspberries, currants, sugar and water in a saucepan.
• Bring the mixture to a boil and simmer gently over medium-high heat for 5 minutes, stirring frequently.
• Remove the pan from the heat and press the fruit puree through a sieve.
• Collect the coulis in a small bowl and let it cool for 30 minutes.

White chocolate crumble method

• Bake the white chocolate for 10 minutes at 160°C on a silicone mat.
• Let the chocolate cool and grind in a mixer to make a crumble.

Method formatting

• Place a cheesecake on the plate.
• Arrange the stuffed raspberries around and on top of the cheesecake.
• Pipe dots of the coulis between the raspberries.
• Finish the dish with fresh Shiso Bicolor, the white chocolate crumble and the raspberry mousse.

Recipe: Eric Miete