Gouda cheese

Name: Gouda cheese
Ingredients: 36 g red fruit puree; 30 g panela sugar; 300 g kumquat; 0.2 g Vanilla; 27 g Balsamic vinegar; 4.800000000000001 g Star anise; 4 g Cinnamon; 0.2 g Vanilla; 100 g Sugar; 0.8 g Salt; 17 g Honey; 40 g calamansi puree; Candied orange peel; 131 g Oranges; 10 g Cane sugar; 98 g passion fruit purée; 10 g Butter; 32 g Caster sugar; 84 g Butter; 67 g brown sugar; 1 pectin NH; 0.8 g Salt; 1 g lemon broye; 1 g lemon zest; 10 g Egg; 54 g Fig purée; 6.5 g Glucose; 0.7000000000000001 g pectin jaune; 0.8 g citric acid; 4 g Baking powder

This recipe is from the Dessertclub, made for 60 units.

Ingredients

36gred fruit puree

30gpanela sugar

0.2gVanilla

27gBalsamic vinegar

300gkumquat

4.800000000000001gStar anise

4gCinnamon

0.2gVanilla

100gSugar

0.8gSalt

17gHoney

40gcalamansi puree

Candied orange peel

131gOranges

10gCane sugar

98gpassion fruit purée

10gButter

32gCaster sugar

1pectin NH

200gWater

84gButter

67gbrown sugar

0.8gSalt

1glemon broye

1glemon zest

10gEgg

4gBaking powder

0.7000000000000001gcarbon dioxide

130gPlain flour

54gFig purée

6.5gGlucose

0.7000000000000001gpectin jaune

0.8gcitric acid

37gWater

53gSugar

120gdried figs

563gCream cheese

37gLime

563gQuark

225gHoney

751gWhipped cream

30gGelatine

188gEgg white

Cheesecake mousse

200gpassion fruit purée

300gMango puree

120gSugar

500gmango cubes

15gpectin NH

0.5gVanilla

3gchopped red chili

30gLime juice

200gWhite chocolate

200gCocoa butter

2gyellow food coloring

120walnuts

120chocolate spears

60Raspberries

60Grapes

120hazelnuts

60calendula petals

60Cherries

60gooseberries gooseberries

60dessert club cookies

Preparation

Bring the balsamic vinegar and panella sugar to a boil.
Add the red fruit puree with the vanilla.
Cook the mixture to 110°C.

Confite the kumquat halves in a solution of calamansi puree, water, salt, honey, sugar, cinnamon, star anise, and vanilla.

Make candied orange by mixing the ingredients.

Prepare a shortcrust pastry from the ingredients.
Bake at 170 degrees for about 12 to 14 minutes in the oven.

Blend the ingredients into a fig puree.

Soak the gelatin in water.

Heat the purees together with the vanilla pod and red chili to 50°C.
After about 20 minutes, strain the aromatics from the puree.
Mix the sugar with the pectin and add this to the mixture, along with the cubes.
Bring the mixture just to the boil and then add the lime juice.
Divide the mango compote.