Soft fruits cheese cake

SOFT FRUITS CHEESE CAKE

INGREDIENTS

FOR THE CRUMBLE

100g GRAN RISERVA GRIGIA flour
40g butter
50g sugar
A pinch of salt
A twist of lemon

FOR THE CREAM CHEESE

100g icing sugar
1 vanilla pod
120g cold cream
1kg Alpigiana cheese
18g gold isinglass
120g hot cream
130g icing sugar

FOR THE FILLING

Watermelon
Gordon Pink
Rosewater
100g cream
2g gold isinglass
Berries
Edible flowers
Micro cress

 

PROCEDURE

FOR THE CRUMBLE

  • Sand everything in the planetary mixer with a leaf and then bake at 180 degrees for about 20 minutes.

FOR THE CREAM CHEESE

  • Add the cold cream to a planetary mixer with the first part of icing sugar and whip it at moderate speed so that the air bubbles in the whipped cream become small and strong.
  • Pour into a container and store in the fridge.
  • Prepare the second whipped cream by mixing the Alpigiana in the planetary mixer with the whisk and the second part of icing sugar, then add also the seeds of the vanilla pod and whip for about 5 minutes.
  • During the 5 minutes of waiting, soak the isinglass in cold water and as it is rehydrated, dissolve it in the hot cream and wait until it reaches a temperature of about 25 degrees.
  • Once all the ingredients have been prepared, add half of the whipped cream to the Alpigiana cheese and whip at a slow speed to lighten the mixture and then pour in the cream with the gelatine.
  • Add the remaining whipped cream and refrigerate for 12 hours to stabilise the mixture or pour it directly into a mould if you want to make a cake.

FOR THE WATERMELON

  • Tagliare una fetta generosa di anguria e chiuderla sotto vuoto con un bicchierino di Gordon Pink.
  • Dopo 5 minuti può essere tagliata e servita.

PER LA SALSA

  • Cut a generous slice of watermelon and vacuum seal it with a small glass of Gordon Pink.
  • After 5 minutes, it can be cut and served.

THE DISH

  • Serve in a modern style by placing the cream cheese on the plate, the crumble, the watermelon, the berries, all the edible flowers and the micro cress.

Nazionale Italiana Cuochi (NIC) - RECIPES

Contacts

Contact us for more information

Via Renazzo, 67 - 44045 Renazzo (Fe)

+39 051 900003 - Fax +39 051 909210

Email: info@pivetti.it

Pivetti PEC (certified email): molinipivettispa@cgn.legalmail.it

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