Cheese cake recipe and its Pearl of raspberry coulis

Total time: 37 min

Preparation time: 25 minute
Cooking time: 12 hour

Ingredients

For the base:

• -10 type speculaas cookies
• -40 g of melted butter

For the grout Pearl raspberry:

• -600 g raspberry frozen
• -250 cl water
• -100 g of pearls of Japan soups & Desserts Tipiak

For the topping:

• -4 leaves of gelatine
• -20 cl of crème liquid
• -300 g of mascarpone
• -80 g of powdered sugar
• -2 c in c of vanilla extract

Preparation

Reduce the biscuits into a fine powder and incorporate the butter from the end of the fingers. Place this preparation in the bottom of a buttered terrine, well compacted and cool place.
Place the leaves of gelatine in a bowl of cold water for 10 minutes.
Boil the grout and water. Add the Japan beads for soups & Desserts Tipiak and cook 15 minutes on low heat, stirring regularly.
Heat the liquid cream slightly and incorporate well essorées leaves of gelatine.

Beat the mascarpone with powdered sugar and the vanilla extract and incorporate the cream mixture liquid - gelatin.

Pour one third of the grout Pearl on the bisqued base then half of the mascarpone apparatus. Then put one-third of the grout and finish the rest of mascarpone-based mixture.

Let cool and put fresh for 12 hours.

Turn out and serve in slices with remaining raspberry coulis pearl.

Tips:

Put the device in a small verrines to reduce time to rest in the refrigerator (2 h) and accompany a few fresh strawberries or raspberries.

The reflex of cereals:

According to the National program Nutrition and health, our intakes of carbohydrate, must represent at least 50% of our daily food. Consume and vary the cereals, source of carbohydrates, helps the balance of each meal.