Orange Cheesecake with Liquid Heart

Cooking

Step 1

Prepare orange mousse. Soak gelatin in cold water for 10 minutes, then dissolve in a small amount of water. Beat the yolk with sugar (190 g) until a fluffy light mass is formed. Shortly before the end of whipping, add orange zest and melted gelatin. Put the resulting mass into a bowl with curd cheese and mix until the lumps disappear. Separately, whip the cream and fold into the cheese mixture. Beat the protein with the remaining sugar in a mixer, add to the cheese mass and mix gently.

Step 2

Prepare the coolies. Heat the fruit puree to 60 C. Mix the pectin with sugar and gently fold into the puree. Bring the mixture to a boil while stirring. Pour into molds and freeze.

Step 3

Prepare a biscuit. Line a baking sheet with baking paper. Preheat the oven to 180 C. Beat the eggs with sugar until fluffy, gently stir in the flour. Transfer the dough to a baking sheet, flatten and bake for 5-7 minutes. Cool, cut out circles with a diameter of 8-9 cm and a weight of 5 g.

Step 4

Mix sugar with water, bring to a boil and boil for 7 minutes. Cool, separate 500 ml, add liquor, mix.

Step 5

Prepare the glass. In mango puree, add water and glucose. Heat up to 60 C. Mix pectin and sugar, gradually add to the heated mass. Bring to a boil and cook for 3 minutes. Cool down.

Step 6

Cut the orange zest into thin strips, pour over the sugar syrup left over from the impregnation) and boil until tender.

Step 7

Assemble the dessert. Pour the orange mousse into a hemispherical silicone mold using a pastry bag. In the middle, pressing lightly, put the frozen coolie and pour some more orange mousse. Put a biscuit on top and soak with impregnation. Freeze. Take the cakes out of the mold, drizzle with fruit glaze and garnish with candied orange zest.