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Saffron, peaches and chocolate cheesecake/entremet (vegan)

This is probably my favourite cheesecake so far. I am not a huge fan of cheesecakes but this was not overly sweet and all the flavours worked so well together! I hope you will give this one a go 🙂

Elements: 

  • Crunchy base – almond sablee 
  • Fruit – peach glee + saffron 
  • Chocolate cremeaux
  • Cream sheese mousse saffron
  • Rosewater meringue

For the base:

Almond sablee
125 g flour

75 g cold butter

50 g icing sugar

15 g ground almonds

Pinch of salt

1 tbsp almond milk

½ lemon zest

Crunchy base:
200 g sablee 

100 g soft butter 

+ crushed cardamom seeds from 8-10 pods

Melt the butter and mix it with the ground sablee, adding the crushed cardamom pods. Level in the tin with a spoon and freeze for 1h before adding the other layers. 

Chocolate cremeax 

1g agar agar

100g dark chocolate

140g almond milk

20g cornstarch

30 g sugar

10 cardamom pods

Warm the almond milk with the crushed cardamom pods, bring to a boil and let sit for 1h. Discard the pods and warm the milk again, then mix it with the start+sugar mix and with the agar agar, bring to a gentle boil and then set aside for a couple of minutes, before pouring it on top of the chopped chocolate. Let sit 1 minute, then mix and pour in your mould (I used a regular tin a bit smaller than my main tin) and let set (30-45’). 

Peach gelee layer 

100g peach puree 

1 tsp agar agar 

40g sugar 

Juice of 1/2 lemon

Pinch of saffron

Heat the peach puree and the lemon juice with the ground saffron, then add the agar agar and the sugar and bring to a boil. Pour in the mould (I used the same as for the cremeaux) and let set (it usually takes 30’). 

Cheesecake saffron and cream cheese

3.5 g agar

25 g vegan heavy cream + 1/4 tsp ground saffron Saffron 

20 g agave

240 g @sheeseuk

125 g vegan heavy cream @oatly

Vanilla bean

Zest of 1 lemon + 40 g lemon juice

Infuse the vegan heavy cream with the ground saffron or saffron threads (I warmed it and let sit for 2h). Filter out the saffron and add the agave syrup and agar agar. Bring to a boil and let cool at 40C. 

In a bowl mix the cheese, the vanilla bean paste, lemon zest and juice. Add the cooled cream mix folding with a spatula. Whip the vegan whipping cream and fold in 3 batches. Pour 1/3 in the tin on top of the crunchy base, then put the cremeaux disc, more saffron sheese mousse, the gelee disc and finish with the rest of the mousse, leveling very very well. Let rest in the fridge for at least 2h. 

Vegan rosewater meringues 

80g ml reduced aquafaba (100-120 ml aquafaba cooked gently until reduced)

1/8 tsp cream of tartar

65g sugar

1 tsp rose water 

Whip the reduced aquafaba with the cream of tartar. When you notice soft peaks, add the sugar 1 tbsp at a time. When you see stiff and glossy peaks, fold in the rose water. Pipe and bake at 100C for 1h.

Decorate the cake!

 

By cakefiles

Baking blogger with a particular interest in vegan patisserie.

4 replies on “Saffron, peaches and chocolate cheesecake/entremet (vegan)”

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