Beetroot and Ruby cheesecake
  • Good for freezing
Only for Ruby lovers... an amazing combo of unique Ruby taste with fresh lemon zest. Creamy and crunchy at the same time!
Only for Ruby lovers... an amazing combo of unique Ruby taste with fresh lemon zest. Creamy and crunchy at the same time!
Shelf life:
3 days
Conservation:
+4°C
Containing: 6 Components

Beetroot puree

Ingredients: Beetroot puree

  • 2.2 lb
    Beetroot

Preparation: Beetroot puree

  1. Cook beetroots in water until soft.
  2. Peel beetroots and blend until you get a puree.

Cheese Mousse

Ingredients: Cheese Mousse

Preparation: Cheese Mousse

  1. Mix cream, sour cream, cream cheese, honey and lemon zest.
  2. Whip until it gets to a mousse texture.
  3. Melt chocolate together with color at 40°C.
  4. Combine chocolate with mousse.
  5. Finally, melt the gelatine mass and combine.

Beetroot jam

Ingredients: Beetroot jam

  • 14.1 oz
    Beetroot puree
  • 0.4 oz
    Lemon juice
  • 1.1 oz
    Sugar
  • 0.2 oz
    Pectin NH

Preparation: Beetroot jam

  1. Warm up Beetroot puree until it reaches 40°C.
  2. Mix sugar with pectin NH and add slowly to the puree.
  3. Cook until the jam reaches 106°C.
  4. Once the jam is cooled down, add lemon.

Mascarpone Cream

Ingredients: Mascarpone Cream

  • 4.4 oz
    Mascarpone
  • 9.7 oz
    Cream 35% fat
  • 1.4 oz
    Icing sugar
  • 0.2 oz
    lime zest

Preparation: Mascarpone Cream

  1. Whip the mascarpone with cream and icing sugar.
  2. Add the Lime zest.

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