Jack o’cheesecake

I. COMPOSITION

• Orange Inclusion
• Lime Cheescake Whipped Ganache
• Chocolate Shell
• Golden Glaze

II. POACHED ORANGE

• 250 g orange peels
• 500 g water
• 500 g sugar

PROCESS

1. Put the orange peels in a pan with a lot of cold water and boil.
2. Drain the orange peels and repeat two more times.
3. In another pan, boil the water with half of the sugar and add the
   orange peels to cook, without exceeding 70°C.
4. Slowly add the rest of the sugar to concentrate the syrup.
5. Stop cooking when the orange rinds are tender. Store in an airtight
   box with the syrup.

III. ORANGE INCLUSION

• 110 g water
• 165 g orange juice
• 27 g sugar
• 4 g agar agar
• 110 g poached orange
• 25 g pumpkin seed
• 25 g Belgian dark chocolate Microdrops
• 35 g lemon segment

PROCESS

1. Heat the water and orange juice to 40°C.
2. Mix the sugar and agar agar, add to the mix and boil
3. Leave the mix to cool in the fridge.
4. Blend the jelly until soft, then mix in the poached orange, finely cut.
5. Next, add the pumpkin seed, Belgian dark chocolate Microdrops and the lemon segment.
6. Fill 4,5 cm spherical silicon moulds with the mixture and freeze them.

IV. LIME CHEESECAKE WHIPPED GANACHE

• 100 g fresh cream 35% fat
• 700 g Obsession 30 Belgian white chocolate
• 250 g fresh cream 35% fat
• 180 g cream cheese
• 20 g lime juice
• 2 g lime zest
• 1 pc vanilla bean
• 40 g sugar

PROCESS

1. Heat the first part of fresh cream and mix with the chocolate to make a ganache.
2. Pour the second part of fresh cream into the mixture.
3. Gradually combine the two mixtures.
4. Leave to cool in the fridge for few hours.

V. CHOCOLATE SHELL

• 200 g Deodorized Cocoa Butter
• 500 g Obsession 30 Belgian white chocolate
• SQ Red Liposoluble Food Colouring
• SQ Yellow Liposoluble Food Colouring

PROCESS

1. Warm up the Deodorized Cocoa Butter and mix with the chocolate to obtain a 50°C mix.
2. Add the colourings and blend.
3. Leave to cool down to 35°C to use.

VI. GOLDEN GLAZE

• 100 g fresh cream 35% fat
• 72 g sugar
• 410 g glucose sugar
• 180 g gelatin mass (1/5)
• 225 g Intense 35 Belgian milk couverture chocolate
• 700 g neutral mirror glaze
• SQ gold powder
• SQ Crispy Crunchies

PROCESS

1. Boil the cream with the sugar and glucose. Pour on the gelatin to melt.
2. Add the chocolate and mix well to melt all the dots.
3. Add the mirror glaze at the end, blend the glaze, add gold powder and
   use at 35/40°.
4. Use Crispy Crunchies to decorate the glaze.

VII. ASSEMBLING

• Whip the lime cheesecake whipped ganache until it has the same texture
  as a Chantilly cream.
• Pour some into blossom silicon moulds, then fill the moulds with the frozen
  orange inclusion.
• Freeze them. Glaze with the chocolate shell and leave to crystalize.
• Glaze the bottom (2 cm) with the golden glaze and sprinkle some Crispy Crunchies on it.
• Decorate with modelling chocolate.