Cheesecake with lemon curd by Zarzo

Name: Cheesecake with lemon curd by Zarzo
Ingredients: 2 units.items gelatin sheet; 125 g White caster sugar; 150 g Butter; 120 g Lemon juice; 2 units.items Eggs; 5 g Yeast; 200 g Malto; 100 g macaron powder; 300 g Powdered sugar; 300 g Almond powder; 110 g fresh egg whites; 75 g Water; 50 g Clarified butter; 110 g Pasteurized egg white; 4 units.items Vanilla pods; 4 Milk; 200 g Sugar; 200 g Glucose; 160 g Sugar; 8 units.items gelatin sheet; 280 g Egg yolk; 500 g Egg yolk; 6 Cream; 350 g sugar water (1:1); 500 g Water; 35 g vegetal; 330 g whipped cream cheese; 150 g gelling sugar; 500 g frozen forest fruits; 2 units.items Eggs

Cheesecake with lemon curd, flower powder, macarons, egg yolk, cream cheese crème, vanilla ice cream, blueberry jam, and vanilla salt by Adrian Zarzo.

Ingredients

2units.itemsgelatin sheet

125gWhite caster sugar

150gButter

120gLemon juice

2units.itemsEggs

5gYeast

200gMalto

100gmacaron powder

50gClarified butter

300gPowdered sugar

300gAlmond powder

110gfresh egg whites

75gWater

110gPasteurized egg white

200gSugar

4units.itemsVanilla pods

4Milk

200gGlucose

160gSugar

280gEgg yolk

6Cream

2units.itemsgelatin sheet

8units.itemsgelatin sheet

500gEgg yolk

350gsugar water (1:1)

500gWater

35gvegetal

330gwhipped cream cheese

100gBoiron blueberry coulis

150ggelling sugar

500gfrozen forest fruits

2units.itemsEggs

75gSugar

250gCrème fraîche

1units.itemsVanilla pod

250gCream cheese

100gFlour

4units.itemsVanilla pods

200gMaldon salt

blueberries

blueberry coulis

Lemon zest

Preparation

Soak the gelatin and cut the butter into cubes.
Cook the lemon juice, sugar, and eggs in a pan to 82°C.
Add the gelatin and butter and mix with a whisk.
Pour the mixture into a baking tray lined with parchment paper. Cut into cubes of 2 x 2 cm.

Boil the butter with the yeast thoroughly so the yeast cells are killed.
Mix in the maltodextrin and macaron powder.

Mix the almond powder, powdered sugar, and fresh egg whites into a homogeneous batter.
Boil the sugar and water to 118°C.
Whip the pasteurized egg white. Add the sugar water drop by drop.
Whip the mixture until cool and mix it with the batter.
Dry for 12 hours in the oven at 75°C.

Bring the milk, glucose, sugar, and vanilla to a boil and let infuse.
Soak the gelatin.
Mix the egg yolk with a small part of the cream.
Pour part of the boiled milk mixture over it (to temper), then pour the egg mixture back into the pan with the milk mixture.
Cook while stirring with a spatula to 82°C.

Mix all ingredients.

Mix the ingredients in the food processor.

Bring the forest fruits to a boil.
Add the gelling sugar and cook briefly.

Mix the ingredients in the food processor.
Bake the dough for about 30 minutes in the oven at 180°C.
Let cool and cut into cubes of 1 x 1 cm.

Dry the vanilla pods.
Grind them finely in the food processor and mix with the salt.

Mix the blueberries with a little (clinging) coulis just before serving.

Order of assembly: 3 dollops of cream cheese and 1 cheesecake cube.
1 tablespoon of jam in the center of the plate and 2 tablespoons of vanilla ice cream in the middle on top of the jam.
3 tablespoons of flower powder to cover everything slightly. 2 cubes of lemon curd, 1 on each side.
2 egg yolks, 1 on each side.
7 prepared blueberries, distributed over the plate.
Garnish with some lemon zest and a pinch of vanilla salt.