Ingredients
approx. 30 pieces
- vanilla sponge cake (approx. 1 cm thick)
- Lauretta orange 50% filling
- slices of peeled orange
Vanilla cheesecake mousse:
- 200 g white chocolate
- 120 g smooth curd cheese
- 50 g mascarpone
- 30 g Lauretta vanilla flavored filling
- 200 g heavy cream (34%) (1)
- 13 g gelatin / 75 g water
- 450 g lightly whipped heavy cream (34%) (2)
Shiny glaze:
- 5 g gelatin / 30 g water
- 450 g Ascanio neutral mirror glaze
Our products
- Vanilla flavored filling
- Neutral mirror glaze
- Orange filling 50%
Preparation
Prepare the mousse. Soak the gelatin in water. Bring heavy cream (1) to a boil and pour it over the white chocolate, cottage cheese, Lauretta vanilla flavored filling and mascarpone. Blend until smooth. Add the dissolved gelatine, then fold in the lightly whipped cream (2).
Pipe the Lauretta orange 50% filling into the molds, then fill with the vanilla and cream cheese mousse. Seal with a layer of sponge. Freeze.
Prepare the shiny glaze. Soak the gelatin, then dissolve it and combine with Ascanio neutral mirror glaze.
Remove the frozen monoportions from the molds and glaze at 33–37°C.
Place a slice of orange on top and cover it with the Ascanio mirror glaze.
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