Exotic cream cheese tart

•        Mix the Debic Croissant butter, the icing sugar, salt and almond powder into a dough

•        Add the eggs and mix

•        Mix the sifted flour and potato starch

•        Cool the dough and roll out to 2 mm and stick out with an 18 cm round cutter

•        Line in a 16 cm tartelette ring and cool for 30 min

•        Bake the tartelettes at 150 °C for 20 min.

•        Remove the rings, mix the egg yolk and Debic cream without sugar and cover the tartletss whit a thin layer bake again for 16 min at 150°C

·       mix the gelatin in the water

·       whip the Debic Stand&Overrun

·       for the Italian foam, heat te sugar to 119°C and pour on the fluffy whipped egg white whip air and cold

·       Bring half of the lemon juice to a boil and add the gelatin mass cool back with the other half of the lemon juice

·       Mix this with the Debic Creamcheese and then add the egg white foam

·       Finally, fold the foam mass and the Debic Stand&Overrun into a homogeneous mass.

·       Mix the almond praline with the grape seed oil

·       Melt the cocoa butter and mix it in

·       Mix in the rice crispys with the lime zest

·       Mix the mano and passion puree with the sugar and yuzu juice and bring to the boil

·       Mix gelatin with the cold water

·       Add agar and bring to a boil, then add the gelatin mass

·       Mix mango brunoise and lime zest in and let it pour out in low round shapes and freeze in

·       Keep 50 grams aside and blend it smooth