Sweet coral with 'Back to Bali' cheesecake

Name: Sweet coral with 'Back to Bali' cheesecake
Ingredients: 100 g Butter; 100 g Flour; g Powdered sugar; 100 g Egg white; 2 ml food coloring various colors; 1 kg coconut; 300 g Sugar; 300 g Egg yolk; 300 g Eggs; 20 g Gelatine; 300 g Butter; 175 ml Back to Bali cocktail; 50 g Flour; 3 Eggs; 5 Egg yolks; 950 g Cream cheese; 175 g Cream; 245 g Powdered sugar

Sweet coral with ‘Back to Bali’ cheesecake and coconut cremeux.

This recipe is presented during the Chef's Table fish at the Horeca Event at HANOS Apeldoorn on September 26, 2023.

Ingredients

100gButter

100gFlour

gPowdered sugar

100gEgg white

2mlfood coloring various colors

1kgcoconut

300gSugar

300gEgg yolk

300gEggs

20gGelatine

300gButter

175mlBack to Bali cocktail

50gFlour

3Eggs

5Egg yolks

950gCream cheese

175gCream

245gPowdered sugar

Preparation

Melt the butter and mix with the rest of the ingredients to make a batter. Spread thinly in the mold.
Bake at 170°C for about 8 minutes.
Remove from the mold and store in a drying oven.

Puree the strawberries.
Soak the gelatin in cold water.
While stirring constantly, cook the strawberry puree, sugar, egg yolks, and eggs au bain-marie to 80˚C.
Add the gelatin.
When the mixture is at 45°C, blend in the creamy butter with a hand blender.
Let it cool in a mold or churn for a pipeable version.

Mix all the ingredients in a food processor until you have a smooth batter.
Pour the batter into the balloon molds until they are completely filled.
Place a piece of butcher's foil on top.
Place the molds in the oven at 82°C with 100% steam for 25 minutes.
Let the molds cool and then freeze. This makes it easier to remove the balloons from the mold.
Let the balloons thaw before serving.