White Chocolate and strawberries cheesecake snack

by Gaetano Mignano

Mix everything together and cook the crumbled mass for 15 min at approx. 150-160 °C.

Melt the White Chocolate with the White Cream and add the crumble.
Spread the mix between two sheets of baking paper to a thickness of 2 mm and cut the desired size, in this case you can use pastry cutters of the same size of the silicone mould which will then be used to realize the cheesecake snack. Put it in the blast chiller.

While whipping the egg white, cook the water and sugar at 121°C. Then pour the syrup into the egg white and continue whipping until it is chilled.

Melt the cheese at 28 °C, add the softened gelatine, previously melted in the microwave, add the meringue and mix carefully, making sure no lumps will develop in this stage. At the end lighten everything with glossy cream.

Melt the Edelweiss White Chocolate and then the Cocoa Butter and add the chopped strawberries.