‘Oops. I dropped the cheesecake’

4 h
Suitable for vegetarians
Type of dish: Dessert
Temperature: Cold
Cuisine type: European cuisine
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Freeze-dried raspberry 15.0 g
Basil 12.5 g
Eggs 1.25 ud
Sugar 0.075 kg
Frozen raspberry purée 0.1 kg
Creamed corn 0.005 kg
Plain flour 0.08 kg
Ground almond 0.015 kg
Butter 0.07 kg
Water 0.005 l
Icing sugar 0.019 kg
Raising agent 1.75 g
Egg yolk 0.5 ud
Table salt 0.375 g
Frozen raspberry purée 0.263 kg
Sugar 0.03 kg
Dextrosa 15.0 g
Procrema 100 frío Sosa 0.038 kg
Butter 0.075 kg
Table salt 0.75 g

For this recipe, you will need to make the following preparations:


  • Sprinkle the plate with some raspberry curd.
  • Arrange a piece of cheesecake on one side of the plate.
  • Cover it partially with pieces of cooked egg yolk sablé.
  • Arrange some crumbled sablé next to the cheesecake.
  • Place a raspberry sorbet quenelle on top of the crumbled sablé.
  • Serve with freeze-dried raspberry and basil. Use these ingredients to decorate the rest of the dish.
Nutritional information (1 portion)
Fiber 6.69 g
Saturates 20.51 g
Monounsaturated fatty acids 10.46 g
Polyunsaturated fatty acids 1.67 g
Cholesterol 214.38 mg
Calcium 223.28 mg
Iron 1.8 mg
Zinc 1.76 mg
Vitamin A 429.99 ug
Vitamin C 29.25 g
Folic acid 59.5 ug
Salt (Sodium) 572.88 mg
Sugars 40.32 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.