Honey and fennel cheesecake

HONEY AND FENNEL CHEESECAKE

For the fennel flower cheesecake

Heat the cream and tomino cheese with the pollen and salt in the thermomix at 60-65°C.

Add the eggs and pour into the 8 cm smooth steel rings X0802.

Bake in a preheated steam oven at 85°C for 12-15 min.

Leave to cool at least 12h.

For the fennel oil

Heat 50% of the oil to 55°C with the glicemul.

Blend adding the remaining cold oil.

Leave it set to refrigerator +4°C.

For the honey tuile

Blend all the ingredients with the pacojet 3 times with the cutting blade.

Roll out the dough in the Gourmand GG047 moulds and bake for 6 minutes in a preheated oven at 160°C.

Unmould and finish cooking between two Forosil64 mats at 160°C.

For the savoury pastry base

Mix the first 6 ingredients together.

Add the first part of the flour and then the second.

Leave to rest in the fridge +4°C for 12h.

Spread and cut with X0802.

Leave to rest in the fridge for 10 minutes and proceed with cooking at 160°C 0% humidity on fan 3 for 8 min between two Forosil64 mats.

Brush the fennel oil on the plate, arrange the cheesecake on the pastry and place the tuile on top.

Arrange in the center of the plate and finish with the edible flowers.