Cheese - Cake - DELUXY

Cheesecake

Created by Artist:ORO NERO

€32
/
Tax included.
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  • Elegant Fruity Cheesecake
  • Gift Box and Card Included
  • Chosen to amaze by the Deluxy Experts
  • Elegant Fruity Cheesecake
  • Gift Box and Card Included
  • Chosen to amaze by the Deluxy Experts
DESCRIPTION

Fresh as the morning breeze and fragrant as spring flowers, here is our cheesecake.
At the base a Breton sablée, a soft Amalfi lemon sponge cake, a warm and enveloping Tahitian vanilla cream, a fresh raspberry/strawberry/rose jelly and a delicate cheese/honey/vanilla bavarois.

INGREDIENTS

  • Cheesecake mousse: CREAM (35% fat),
    Philadelphia (40%) (pasteurized MILK, MILK cream, salt, stabilizers: carob seed flour, sodium alginate, carrageenan), granulated sugar, pasteurized EGG yolks, water, edible gelatin (100% pure edible granular gelatin, GLUTEN-free)
  • Vanilla cream: whole MILK, CREAM (35% fat), granulated sugar, pasteurized EGG yolks, white chocolate (35%) (sugar, cocoa butter, whole MILK powder, emulsifier: sunflower lecithin, natural vanilla extract), water, edible gelatine (100% pure edible granular gelatine, GLUTEN-free), Tahitian vanilla (0.55%)
  • Strawberry, raspberry, rose jelly: strawberry puree *defrosted (100% fruit) (36.20%), raspberry puree *defrosted (100% fruit) (36.20%), granulated sugar, water, edible gelatin (100% pure edible granular gelatin, GLUTEN-free), lemon, rose essential oil (0.40%)
  • Biscuit: granulated sugar, ALMONDS, pasteurized EGGS, BUTTER (82% fat), freeze-dried EGG whites, WHEAT flour type 00, Madagascar vanilla
  • Breton Sablée: WHEAT flour type 00, BUTTER (82% fat), granulated sugar, pasteurized EGG yolks, baking powder (cream of tartar, sodium bicarbonate, corn starch), salt, Madagascar vanilla
  • Pink icing (granulated sugar, glucose syrup (sugar derived from starch, water), condensed MILK, water, cocoa butter, edible gelatin (100% pure edible granular gelatin, GLUTEN-free), colouring: pink (carmoisine*), allura red*
ALLERGENS

GLUTEN, WHEAT, MILK, CREAM, EGGS, BUTTER, ALMONDS, SOY lecithin.

Produced in a laboratory that uses: SESAME, MUSTARD, CELERY, SOY, BARLEY

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