LIME MOUSSE CHEESECAKE

I/ INGREDIENTS

OAT CRUMBLE

• Soft butter: 50g
• Baking powder: 50g
• Brown sugar: 25g
• Oats: 25g
• Salt: 1g

CHIFFON SPONGE

• Egg yolk: 3
• Oil: 9g
• Flour: 30g
• Corn flour: 3g
• Baking powder: 1g
• Milk: 15g
• Vanilla: 1g
• Egg white: 3
• Sugar: 45g

MOUSSE

• Egg yolk: 1
• Egg white: 1
• Sugar: 60g
• Cream cheese: 100g
• ANDROS Frozen Lime Puree: 50g
• Gelatin: 8g
• Whipping cream: 125g

LIME SYRUP

• ANDROS Frozen Lime Puree: 30g
• Warm water: 40ml
• Sugar: 14g
• Salt: 1g

GLAZING

• Corn syrup: 30g
• Sugar: 15g
• Water: 35g
• Cream: 20g
• White chocolate: 60g
• Gelatin: 3g
• Food color

II/ PREPARATION

LIME MOUSSE

1. Sabayon: on the top of the hot pot, whisk 1 egg yolk with 10g sugar till it lighter
2. Beat 100g Creamcheese with 20g sugar and mix with sabayon mixture
3. Warm up 50g lime puree, mix with 8g gelatin and add in the mixture
4. Make Italian meringue with 1 egg white and 30g sugar and fold in the mixture
5. Semi whip 125g whipping cream and add in the mixture

LIME SYRUP

1. Mix 30g warm ANDROS Frozen Lime Puree with 40g water, 14g sugar and a pinch of salt

CHIFFON SPONGE

1. Mix 3 egg yorks with 9g oil till fluffy, then add 15g milk and 1g vanilla extract
2. Stiff in 30g cake flour, 3g corn starch, 1g baking powder
3. Make the meringue with 3 egg whites and 45g sugar. Fold in the mixture by 1/3
4. Bake at 200 Celcius degree

OAT CRUMBLE

1. Mix together 50g cake flour, 25g rolled oat, 50g butter, 25g brown sugar
2. Keep cold, roll and cut in shape
3. Bake at 200 Celcius degree in 10 minutes

GLAZING

1. In a sauce pan, mix 30g glucose/corn syrup, 15g sugar and 35g water till dissolved
2. Remove from heat, add 20g cream, 3g gelatin. Stir till dissolved
3. Add 35g white chocolate and freen food color.