Beetroot & PHILADELPHIA® cheese dessert

Grate the beetroot and combine it with the beetroot juice in a pan. Cover the mixture with a lid and cook it on low heat for around 10 minutes or until the beet turns soft. After that, cook it without the lid until the juice is reduced to a syrup like consistency. Set the pan aside. Preheat your oven to 175 degrees Celsius. In the bowl of a stand mixer fitted with the whisk attachment, whip the whole eggs with the brown sugar and honey. Once the mixture thickens and reaches the ribbon stage, carefully fold in the oil in three additions. Next, sift in the dry ingredients and fold them in until they are 50% incorporated. Finally, add the cooked beet and mix just until the batter is homogenous. Fill the batter into a piping bag, then pipe it into your silicone moulds. Bake it for around 18 minutes, or until the sponge springs back when lightly pressed. Cover the beet cakes with plastic foil and freeze them immediately.

Bake the beetroot with the skin, wrapped in an aluminium foil at 170 degrees Celsius until it turns soft – about 40 minutes. Let it cool down at room temperature, then unwrap it, weigh out the given amount and dice it into brunoises. Set it aside. In a saucepan, heat the beetroot and lemon juice to 40 degrees Celsius, then add the agar agar together with the superfine sugar. Bring the mixture to a boil and cook it for a few seconds so that the agar can fully hydrate. Let it cool down, cover it with plastic foil and let it set in the fridge for 6 hours. After that, cut the jelly into smaller pieces and blend it in a food processor into a smooth gel. Fold in the diced beetroot. Fill it into a piping bag and pipe it onto the frozen sponge cakes, within the silicone moulds. Freeze it.

In a saucepan, heat the milk with the vanilla bean and glucose to 80 degrees Celsius, then cover it with a lid and let the liquid infuse for at least 15 minutes. Meanwhile, melt the white chocolate at 45 degrees Celsius. Dissolve the gelatine mass in the warm milk, then pour it onto the melted chocolate.

Mix it with a spatula, then add the cold double cream as well. Emulsify the namelaka with a hand blender, then cover it with plastic foil. Let it set in the fridge for at least 4 hours, then loosen the ganache up with a whisk and fill it into a piping bag. Pipe it into 2.5 cm wide half sphere silicone moulds, then freeze it.

Heat the milk to 80 degrees Celsius and dissolve the gelatine mass in it. Pour it onto the room temperature cream cheese and mix. Set it aside. In the bowl of a stand mixer fitted with the whisk attachment, start whipping the egg whites at medium speed. Meanwhile, combine the sugar with the glucose, vanilla seeds and water in a saucepan, then heat it to 116 degrees Celsius. By the time the syrup gets to this temperature, the egg whites should have already been whipped to medium peaks. Lower the speed of your mixer and slowly pour in the hot syrup in a thin stream. Once all the syrup has been incorporated, increase the speed of your mixer and whip the meringue until it reaches room temperature and maximum volume. Fold the meringue into the cream cheese base, then add the semi whipped heavy cream as well. Fill the mousse into a piping bag and pipe it into 6.5 cm wide silicone moulds, adding the inserts in the middle. Freeze the entremets for at least 12 hours.

In a pan, combine the sugar, condensed milk and beetroot juice and bring to the boil. Add the gelatine and dissolve. Pour over the white chocolate and allow to cool. Once the cheesecakes are completely frozen, glaze them with the mirror glaze at 36 degrees Celsius. Let them defrost in the fridge.