Turtle Cheesecake Verrine

ingredients	preparation
460g Cream 372g Van Leer Ultimate White Chocolate 460g Cream cheese, room temperature 20g Powdered Sugar 16g Vanilla Extract	Paddle the cream cheese until no lumbs Sift the powdered sugar, add into cream cheese with vanilla Melt the chocolate to around 40*C Fold melted chocolate into cream cheese Whip the cream to a medium soft peak Fold the whipped cream into the cream cheese Once mixed well, pipe into the bottom of verrine glass

ingredients	preparation
138g Sugar 30g Butter 95g Cream 3g Salt	In a medium size pot, make a dry caramel with the sugar Warm the cream before deglazing Once caramel is desired color, deglaze slowly with the warm cream Add in the butter and salt, whisk everything together well Bring the mixture to a boil then take off heat Burr mix to ensure a proper emulsion Cool the caramel before using, but still fluid enough to pipe

ingredients	preparation
150g Cream 120g Van Leer Bel Noir 10g Glucose	Heat the cream and glucose Pour over the chocolate Make an emulsion with chocolate and cream Allow ganache to cool before piping

Recipe