SABLÉ BISCUIT – CHEESECAKE

Rub all the ingredients to a crumble. Roll out to 3 mm thick, then bake at 155 °C for 10 minutes.

RECONSTITUTED SABLÉ BASE – CHEESECAKE

Gently stir the sablé biscuit, then put it through a 3 mm sieve. Add the softened butter, the vanilla
powder and the fleur de sel. Roll out to 3 mm thick and cut out a circle 8.5 cm in diameter.

EXOTIC CONFIT

Mix all the purees together and heat to 50 °C. Mix the caster sugar with the pectin NH and add to
the purees. Boil for 1 minute, blend and pour 100 g of confit over the reconstituted sablé biscuit
base. Freeze, remove from the mould and cut out discs to form six equal portions.

MADAGASCAR VANILLA CREAM CHEESE MOUSSE

Heat the caster sugar and water to 121 °C, then pour over the egg yolks; make a pâte à bombe
mixture. Heat the cream cheese and sifted icing sugar, melt in the hydrated gelatine. Whip the
cream. Combine the three mixtures.

EXOTIC FRUIT GLAZE

Heat the fruit purees with the water, caster sugar (1) and glucose syrup. At 50 °C, add the
combined caster sugar (2) and pectin NH. Bring the mixture to the boil and cook for 1 minute. Stir
and chill.

ASSEMBLY

Pipe cheesecake mousse into the cheese-shaped silicone mould and add the insert. Freeze and
remove from the mould. Using a spray gun, spray the exotic fruit glaze over the frozen entremets
at 50 °C.