Cheesecake
- 300g Mascarpone
- 280g cream
- 70g icing sugar
- 50g milk
- 1.5g Bronze gelatine sheets
- 1 vanilla pod
- 1 lemon zest
- 1 orange zest
Balloon Girl
Nick Beardshaw
4th August 2025
Balloon Girl
120 min
A Raspberry and Rose ‘Balloon’ Cheesecake with a mirror glaze. Balloon string made of Blackcurrant Pate De Fruit and a Chocolate Raspberry Torte Girl.
Ingredients
Salted oats
- 100g oats
- 100g flour
- 130g demerara
- 150g butter
- 5g baking powder
- 5g salt
Filling
- 300g Boiron Raspberry puree
- 2 bloomed bronze leaf gelatine
- 15g rosewater
- 30g sugar
Chocolate and raspberry torte
- 150g dark chocolate
- 200g raspberry puree
- 25g rum
- 100g cream
- 40g sugar
- 5 gelatine bronze leaf
- 1.5g black powder
Raspberry and rose mirror glaze
- 3.5 bronze gelatine leaves
- 130g glucose liquid
- 130g sugar
- 45g water
- 20g rose water
- 130g white chocolate
- 85g condensed milk
- 0.5g red colour powder
Pate de Fruit
- 240g blackcurrant puree boiron
- 225g sugar
- 95g glucose
- 10g pectin
- 1g black powder
Method
Cheesecake
Beat the Mascarpone, Sugar, Vanilla, and zest together until smooth. Melt the gelatine in the milk (60c not too hot). Mix with the curd mix. Mix in the cream and whip to soft peaks.
Make Cheesecake Filling (5 minutes).
Warm Puree and rose and add gelatine.
Turn Out Cheesecakes (5 minutes)
Fill Cheesecakes (5 minutes)
Set Base into Cheesecakes (10 minutes)
Glaze Cheesecakes (5 minutes)
Temper Cheesecakes
Salted oats
Melt the butter, fold all ingredients together until completely combined.
Spread evenly between baking trays lined with Silpat mats.
Bake at 160⁰c for 25mins.
Allow to cool completely before dividing between sous-vide bags.
Chocolate and raspberry torte
Melt the Chocolate and mix in the black powder. Melt the Gelatine into the puree and sugar. Mix with all together with the cream and rum.
Set Girls on to plates (10 minutes)
Paint Girls (5 minutes)
De Mould Girls (5 minutes)
Temper Girls (10min)
Pate de Fruits
Bring all ingredients to 110C and pour on to a tray. Cut into string and roll in sugar.
Cut Pâte De Fruits (2 minutes)
Mirror glaze
Boil the sugar, Glucose, Rosewater and 55g water until 108c. Melt choc and add condensed milk. Blend in gelatine and re colour. Cool to 30c before use.
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