A white chocolate mousse on a biscuit base flavoured with orange and lemon.
For 6 people:
For the biscuit base:
For the mousse:
Start the preparation the day before as it needs 4 to 6 hours of chilling in the fridge.
- Preparation of the biscuit base:
Preheat the oven to 180°, line the cake tin with baking parchment.
Whisk the eggs, sugar and lemon zest together in a bowl until it is light and airy. Gently fold in half the flour, the bicarbonate of soda and the salt with a spatula. Add the softened butter and the remaining flour, mixing gently. The mixture should be smooth and light.
- Pour the mixture into the tin and bake for 25 to 30 minutes.
- Allow to cool on a wire rack then cut off the top surface, which will not be used in this recipe.
- Preparation of the mousse:
Chill a container with 200g of single cream in the fridge. In a small bowl or pan, grate the white chocolate, then add 50 gr of single cream. Heat the mixture in a bain-marie to 50° C, no higher or the chocolate will harden. Stir frequently with a wooden spatula. Once the chocolate is melted, stir the mixture gently until it is smooth. Allow to cool before adding the fromage blanc. Put aside.
- Pour the orange juice into a small saucepan and immerse the 2 sheets of gelatine. Leave for a minute, then heat gently until the gelatine is melted. Stir, allow to cool, then add the chocolate mixture.
Whisk the 200 gr of double cream in its chilled container until firm. Fold in the chocolate mixture with a spatula and mix gently.
Return the biscuit base to the tin, cover the sides with cellophane or dipping paper, which will give it a shine. Spread the marmalade evenly over the top, then cover with the chocolate cream. Smooth the surface, cover with clingfilm and chill in the fridge. For 4 to 6 hours.
Immerse a sheet of gelatine in the lemon juice. Add the sugar, then melt over a low heat, stirring gently. Unmould the cheesecake, remove the cellophane, place into a shallow dish, then cover the top with the lemon mixture, allowing it to flow onto the plate and be soaked up by the biscuit base. Decorate with a few kiwi slices then chill for at least an hour.
You can conserve this cake during 48 hours in a fridge.