- To make reconstructed sable dough
- To prepare creamy mouse with cold base
- To work with pectin on fruit coulis filling as an example
- To work with such thickeners as starch and gelatin
- To work with neutral glaze
- To work with silicon moulds
- The principles of work of different sugars
The lesson on “Sibirica cheesecake” (Subtitles)
An original variation of cheesecake with “russian” accent
You will learn
Author
Vera Nikandrova
Degreed international consultant on Pastry Art. Attended classes by Maria Selyanina, Xavier Barriga, Yann Duch, Javier Guillen, Frank Haasnoot, Hans Ovando, Ekaterina Swarovskaya, Andrei Kanakin, Olga Van Jung.
Course/lesson composition
The lesson on “Sibirica cheesecake”
32:14
Reconstructed sable dough (1 step)
0:52
Sea buckthorn - mandarin filling
6:44
Reconstructed sable dough (2 step)
10:10
Ricotta cheese based mouse
16:55
Final assembling
25:52
Description
“Sibirica” cheesecake is an original variation of a cheesecake with “russian” accent, based on reconstructed sable dough with pine nuts, sea buckthorn filling and ricotta mouse.
What says our students
Вера - супер-шеф, с богатейшими знаниями. Очень рада возможности учиться у Веры онлайн!
Очень нежный муссовый десерт с легкой ягодной начинкой. Потрясающе рассыпчатая песочная основа, с ней нужно обходиться предельно аккуратно. Дегустаторы были приятно удивлены, вкус самобытный и запоминающийся.
What is necessary
Inventory
- Pot
- Mixer
- Whisk
- Spatula
- Silicon spatula
- Milds for tartlets d 7 cm
Ingredients
- Ricotta cheese
- Eggs
- Gelatin
- Cream
- Trimoline
- Sea buckthorn puree
- Corn starch
- Pectin NH
- Mandarins
- Sugar
- Flour
- Butter
- Pine nuts
- Icing sugar
The lesson on “Sibirica cheesecake” (Subtitles)
- Duration: 32:14
- Level: Medium-High
Present this course?