Shopping list
7½g gelatin
150g cream cheese
20g icing sugar
80g caster sugar
25ml water
3 free-range organic egg yolks
20ml lemon juice
½ teaspoon vanilla extract
300g whipped cream
1 roll puff pastry
fresh fruit of your choice
Soak the gelatin 15 minutes in cold water.
Loosen the cream cheese by stirring it with a spatula.
Stir the icing sugar into the cheese until well combined.
Bring sugar and water to a boil till exactly 118°C.
Meanwhile beat the eggs until loose.
Add the hot sugar syrup in a trickle.
Dissolve the squeezed out gelatin in it.
Mix until well combined.
Add lemon juice and vanilla.
Stir in the cheese in 3 parts.
Stir the cheese mixture until smooth.
Wisk the cream but not to stiff.
Beat in the cheese mixture.
Spoon the cheese cream in a container.
Put the container in the refrigerator and start on the pastry
Preheat the oven to and 200°C / 220°C (fan) and place parchment paper on a baking tray
Roll out the puff pastry.
Fold 1/3 to the center.
Fold the opposite side on top.
Place the pastry on a baking tray.
Bake the pastry 30 - 40 minutes until cooked.
Allow to cool and cut lengthwise in half.
Get the cheese cream out of the fridge.
Beat the cheese cream firmly and spoon it into a piping bag with a large, round tip
Pipe cream in between and on top.
Melt the apricot jam.
Wash the fruit thoroughly.
Scrub an orange thoroughly under the hot tap, the orange peel often has a wax layer to look pretty!
Slice the fruit or take it from the stem.
Press the fruit on the cream and brush with warm jam.
Prendre plaisir!