Caramel Cheese Cake

In a food processor blend the cookies and mix with the melted butter.

Spread 150 gram of it in a 18Cm cake ring then press it with a spoon in order to create the traditional cheese cake base

Prepare the patè a bombe scaling in a pot water and sugar.

Bring up to 121 °C and pour on the egg yolk (when the syrup reaches 110°C start to whip the egg yolk).

In the microwave warm up to 35°C Philadelphia, Gran Ciocco Avorio and vanilla paste.

When the pate’ a bombe is around 40°C combine together the melted gelatine mass and the Philadelphia mix.

Then fold in gently the semi whipped cream.

Pour the mousse in a cake ring previously lined with cookies base and freeze it.

Melt the gelatine mass and cream in the microwave until fully dissolved.

In a large bowl, warm the Caravella Gran Caramello to 40°C.

Meanwhile, semi-whip the 900 grams of cream.

Add one-third of the semi-whipped cream to the warmed Caravella Gran Caramello and whisk vigorously.

Incorporate the melted gelatine mixture, then gently fold in the remaining semi-whipped cream

Prepare the cake base, refrigerate to set.

Pour on top the mousse and freeze it

Decorate the top with the Gran Caramello mousse