Copenhagen Cakes

Cakes and kitchen creations from a home in Copenhagen

Dessert with blackberries, cheesecake and white chocolate

Copenhagen-cakes-brombaer-cheesecake-dessert-4-2

I L O V E desserts, and I especially love the ones that are as pleasing to the eye as they are to the mouth.

The other day I were invited to a wonderful dinner, and I offered to bring the dessert. I really love when I get the chance to engage in a bigger project like this, wether it is a pastry or an amazing dessert composed of several components.

This dessert may look sofisticated, but I guarantee that it isn’t that hard to create. It is made of domes of blackberry bavaroise (or bavarian cream), vanilla cheesecake “dots” and caramelized white chocolate. I finished the plate decorating with blackberries cut in half and edible portulak flowers.

This recipe will yield 4 plating (and some extra for tasting). Enjoy <3

Caramelized white chocolate
100 g white chocolate

  • Preheat the oven to 170 ºC.
  • Chop the chocolate coarsely and spread it on a baking sheet with greaseproof paper. Bake the chocolate in the oven for 4-5 minutes until golden brown. Take the sheet out of the oven and let the chocolate cool.
  • If needed chop the chocolate even more.

Blackberry bavaroise
150 g frozen blackberries
15 g sugar
3 sheets of gelatine
1 dl cream
50 g egg yolks
25 g sugar

  • Pour blackberries and 15 sugar in a small saucepan and heat until the berries are mushy and the sugar has melted. Press the puree through a strainer to get rid of the seeds.
  • Place the sheets of gelatine in a bowl of cold water and put it to the side.
  • Whip the cream until airy and put it to the side.
  • Whip the egg yolks with the 25 g of sugar in a new bowl. Add the blackberry puree and whisk it together. Pour it in a saucepan and heat it slowly until it reaches 83 ºC while constantly stirring. Pour the mixture back in the bowl.
  • Squeeze the water from the sheets of gelatine and place them in the bowl with the warm blackberry mixture. Stir intil the gelatine has dissolved.
  • Put the bowl in the fridge and let it cool until the temperature reaches 35 ºC. Gently fold the whipped cream in, and make sure the two mixtures mix well.
  • Pour the blackberry bavaroise in a piping bag, and it is ready to use. You can either pipe leave it in the piping bag and pipe the dessert on plates or in beautiful dessert glasses, or you can pipe it in a silicone dome mould that is placed in the freezer for at least 4 hours.

Cheesecake cream
1¼ sheets of gelatine
125 g cream cheese
15 g lemon juice
¼ dl + 1¼ dl cream
½ vanilla pod
23 g egg yolks
60 g sugar
¼ dl water

  • Place the sheets of gelatine in a bowl of cold water and put it to the side.
  • In a bowl mix cream cheese with lemon juice and ¼ dl cream. Stir until the texture is smooth. Add seeds from the vanilla pod.
  • In a new bowl whisk the remaining 1¼ dl cream until light and airy. Put the bowl to the side.
  • In a new bowl whisk the egg yolks.
  • Pour sugar and water into a small saucepan and let it boil until the temperature reaches 118 ºC. While constantly whisking the egg yolks, pour over the warm sugar in a very thin stream. Keep whisking until the temperature reaches room temperature.
  • Squeeze the water from the sheets of gelatine and melt them in a saucepan. Pour them into the bowl with the egg yolks while beating. Fold in the cream cheese mixture and then the whipped cream. Gently stir until the cheesecake cream is nice and even in texture.
  • Place the bowl in the freezer for 30 minutes and give it a gentle stir. Pour it in a piping bag with a round tip.

Plating
Blackberries
Portulakflowers (or other edible flowers)

  • Sprinkle the powdered caramelized white chocolate on a plate in the shape of a half moon.
  • Place two blackberry domes on top of the white chocolate.
  • Pipe the cheesecake cream in small “dots” of various size here and there.
  • Decorate with blackberries cut in half and edible flowers.
copenhagencakes

Jeg hedder Cecilia, er 29 år, madelsker, bosiddende i København og Kandidat i Islamiske Studier. Arbejder med PR og marketing, og derudover får jeg også tid til kreere madopskrifter for diverse medier, magasiner og virksomheder, hvor jeg rigtig får lov til at gå i dybden med mit kagenørderi.

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Jeg hedder Cecilia, er 29 år, madelsker, bosiddende i København og Kandidat i Islamiske Studier. Arbejder med PR og marketing, og derudover får jeg også tid til kreere madopskrifter for diverse medier, magasiner og virksomheder, hvor jeg rigtig får lov til at gå i dybden med mit kagenørderi.