BAKED WILD BERRY CHEESE CAKEIngredientsButter, melted, plus extra for greasing-75 gramsDigestive biscuits- 175 gramsBerries, plus extra for decorating-175 gramsCream cheese-450 gramsCaster sugar-150 gramsVanilla extract-1 tspLightly beaten eggs-4Icing sugar, to dustMETHOD:Preheat the oven to 180 degrees.Place the biscuits in a food processor and pulse until the mixture resembles rough breadcrumbs.Blueberry pate de fruit IngredientsBlueberry puree-1,000 gramsSugar-1,140 gramsCorn syrup-200 gramsCitric acid diluted in 15 g..METHOD:Mix about 100 g.This cheesecake is best eaten when it is at room temperature. Sweet, tart, luscious and delicious – a myriad of flavours in every bite! Come, dive into the wonderful world of berries as pastry chef Shiva weaves his magic at Delice, the specialty cake and gourmet shop at Novotel, Bengaluru.Add the corn syrup and the rest of the sugar.Place the almond powder and confectioners’ sugar in food processor and process until they are finely ground (about 1 to 2 minutes). Then run a knife around the edge to loosen it and carefully remove the cheesecake from the tin.
Take the second cookie and place it (top side up) on top of the filling to sandwich the two cookies together. Pipe a round of raspberry filling onto the flat bottom side of one cookie.Heat the puree to 120 degrees F.To Assemble MacaronsStart with two cookies of about the same size. Sift the mixture to remove any lumps. Let the macarons sit at room temperature for about 30-60 minutes. Stir in 3-4 tablespoons of raspberry jam until well combined. Alternatively, place them into a plastic bag and bash with a rolling pin. Remove from the oven and place the baking sheet on a wire rack. Almond mixture should be completely folded into the meringue. Butter the sides and base of a 24cm cake tin. lemon juice)-15 grams.Once the mixture reaches 223F, stir in the citric acid/water mixture or the lemon juice. Place the macarons on a wire rack so it cools completely.Powdered pectin-20 grams. Cook for one more minute. Place RG58A/U Cables it in a small piping bag. Gradually add the superfine sugar, and continue to beat, at high speed, until the meringue just holds glossy and stiff peaks. When the mixture reaches room temperature, slice it into small squares. Mix the crushed biscuits with the melted butter and press down into the base of the tin.Remove from the oven and allow it to cool in the tin for about 10-15 minutes.In the bowl of your electric mixer, fitted with the whisk attachment, beat the egg whites and cream of tartar.  Sprinkle over a few blueberries, then dust with icing sugar. Whisk them together.RASPBERRY MACARON (gluten free)IngredientsAlmond powder-100 gramsIcing sugar-180 gramsEgg whites, at room temperature-100 gramsCream of tartar-1/4 teaspoonCaster sugar-35 gramsA few drops of pink gel paste food colourRaspberry Filling.
Cream cheese, at room temperature-75 gramsRaspberry filling-3-4 tablespoonsMETHOD:Macaroon:Baking sheets lined with parchment paper. Cook to 223 degrees F. Pipe rounds of batter onto the parchment paper. Bake the macarons for about 16-20 minutes.Pour the molten pate de fruits mixture into a half-sheet pan, which you have lined with a silicon mat.Sweet, tart, luscious and delicious – a myriad of flavours in every bite! BAKED WILD BERRY CHEESE CAKE How about a berrylicious treat — from blueberries to strawberries, cranberries and more? Then look no further. Pour over the top of the berries and then bake in the oven for 40 minutes, or until it turns pale golden and only wobbles slightly when you gently shake the tin.Enrobe them with tempered milk chocolate. Bring it to boil and let it boil for one minute.Meanwhile, preheat your oven to 150 degree C. of sugar with the pectin.Beat the cream cheese, sugar, vanilla extract and the eggs together in a large bowl until the mixture becomes smooth and creamy.Fill a pastry bag with the batter. Allow it to cool. Spread the berries over the base and keep it in the fridge until it is chilled. water, (or 15 g.Whisk and add the pectin/sugar mixture. Let the macarons cool for a few minutes on the baking sheet.Raspberry FillingIn a bowl, beat or whisk the cream cheese with the mascarpone cheese until it becomes nice and smooth with no lumps.