Mascarpone and Istak cheesecake

A sublime classic. Sergi Vela has studied the fusion of mascarpone and red berries, a classic that lends itself to all kinds of interpretations. The Istak couverture has allowed this talented pastry chef to achieve a beautiful looking and flexible glaze, coating the dessert and preserving it in peak condition.

reconstructed sablé

Ingredients Preparation
  • 120g
    Cocoa butter
  • 500g
    crumble
  • 210g
    pistachio paste
  • 100g
    chopped wafer
  • 5g
    brown sugar
  • 2g
    salt

Mix together the pistachio paste, cocoa butter, sugar and salt. Add the crumble and the chopped wafer. Spoon into the mould. 

strawberry compote

Ingredients Preparation
  • 375g
    strawberry puree
  • 45g
    raspberry puree
  • 30g
    glucose
  • 40g
    sugar
  • 5g
    pectin
  • 30g
    Forum vinegar
  • 10g
    concentrated red berry paste

Heat the purées with the glucose and cook for 5 minutes. Mix the sugar with the pectin, add the puréers and boil the mixture. Add the vinegar and concentrated red berry paste. Pour into the mould.

passion cake

Ingredients Preparation
  • 260g
    butter
  • 200g
    caster sugar
  • 260g
    eggs
  • 100g
    weak flour
  • 4g
    raising agent
  • 45g
    eggs
  • 140g
    powdered almond meal
  • 45g
    grated dried coconut
  • 70g
    passion fruit purée
  • 45g
    dried apricots

Make a paste with the dried apricot and the passion fruit cheesecake. Add the creamed butter, sieved caster sugar, egg whites and eggs, which should not be cold. Add the sieved solids and the grated coconut, making a very short dough. Coat the round moulds with butter and flour. Cook at 160ºC for 50 minutes. Leave to cool and cut a 1 centimetre disc to assemble the semi-freddo.

mascarpone semi-freddo

Ingredients Preparation
  • 100g
    sugar
  • 100g
    mineral water
  • 100g
    invert sugar
  • 100g
    egg yolks
  • 100g
    milk
  • 14g
    gelatin leaves
  • 680g
    semi-whipped cream 45%
  • 750g
    mascarpone
  • 2pod(s)
    vanilla

Make a pâté à bombe by boiling the sugar with the water. Pour into the blender over the invert sugar and the eggs. Infuse the milk with the vanilla and add the soaked gelatin. Mix with the first part of the recipe. Slightly warm the mascarpone in the microwave and texturise. Mix the semi-whipped cream and the texturised mascarpone. Add to the first mixture.

fruit agar peach sorbet

Ingredients Preparation
  • 140g
    mineral water
  • 20g
    water
  • 2g
    agar
  • 2g
    gelatin leaves
  • 45g
    sugar
  • As needed
    fresh raspberries
  • As needed
    Fresh coconut
  • As needed
    mint leaves

Heat the water and the sugar. At 80ºC, add the agar-agar and bring to the boil. Add the gelatin leaves and pour into the mould. Accompany with half raspberries, fresh coconut and mint leaves.

reddish white chocolate couverture glaze

Ingredients Preparation
  • 250g
    mineral water
  • 300g
    sugar
  • 300g
    glucose
  • 200g
    condensed milk
  • 23g
    gelatin leaves
  • 300g
    Istak
  • As needed
    red colour liquid

Boil the water, sugar and glucose at 103ºC. Add the soaked gelatin and the condensed milk. Add the Istak white chocolate and the red colouring. Blend in the food processor. 

assembly

Assemble in two stages. First, in a 14 x 14 centimetre ring, place the reconstructed cake and the passion fruit and coconut sponge joined together with a little praline. Add a thin layer of mascarpone semi-freddo and the strawberry compote. Set aside in the freezer for 2 hours. Assemble in reverse order on a plastic sheet and a methacrylate sheet, in a 16 x 4 centimetre, 5 centimetre ring. Spoon out the mascarpone semi-freddo and carefully add the previously frozen inner filling. Press down with a sheet of plastic and another of methacrylate. Set aside in the freezer for 2 hours. Glaze with the red glaze and decorate with a red chocolate band. Serve with the raspberry agar

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