Ingredients
For
60
servings
5 eggs
300 g corn breadcrumbs
purple flower petals
100 ml mandarin gel
Preparation
Cook the can of condensed milk in a pan of water for 3 hours.
Make sure the can stays submerged during the cooking process.
Cool and transfer to a piping bag.
Whip the Cheesecake until fluffy and transfer to a piping bag with a smooth nozzle.
Cut the cake into 1 cm wide slices and then into strips 1.5 cm wide.
Pipe a line of caramelized milk onto the cake strips and a line of cheesecake mixture over it.
Freeze so you can bread them while half-frozen.
Dip the cheesecake through the beaten egg and then through fine corn breadcrumbs.
Repeat this process.
Assembly
Store in the freezer and fry à la minute for 1 to 2 minutes at 180°C in neutral oil. The intention is only to colour them.
Garnish with the edible flower petals, a small dot of mandarin gel and serve immediately while the exterior is warm and crispy and the interior remains cool and creamy.
