草莓芝士慕斯金砖蛋糕

草莓果冻
草莓果肉200克
糖30克
明胶4克，浸冰水

芝士慕斯
鲜奶油300克
芝士慕斯200克
糖粉50克
酸奶油40克
明胶6克，浸冰水

金砖蛋糕
糖粉325克
蛋白300克
溶化的牛油180克
蛋糕粉130克
杏仁粉120克
转化糖30克
干木槿花碎10克
泡打粉6克
香草精4克

做法
1.准备草莓果冻：把草莓果肉和糖在小汤锅内用中火煮滚至微微起泡，拌入明胶至完全融化。
2.关火后倒进小型半圆形模具，冷冻3小时待用。
3.准备芝士慕斯：把奶油芝士、糖粉和酸奶油混合均匀，拌入鲜奶油。
4.把明胶取出后用微波炉加热20秒至融化，拌入奶油芝士混合物中。
5.准备金砖蛋糕：把材料混拌均匀成柔滑的面糊，放进冰箱冷藏24小时，挤进中型半圆模具中，用180°C烤15分钟至金黄色。
6.把芝士慕斯用挤花袋挤进中型硅胶模具的半圆中，挤满一半的时候放上草莓果冻，然后继续挤满并把果冻完全盖好。冷冻2小时。
7.把芝士蛋糕脱模后放在烤好的半圆型金砖蛋糕上形成完整的圆形，缀以草莓，立即享用即可。

Hibiscus-Strawberry Cheesecake

Strawberry Jelly
200g strawberry puree
30g sugar
4g gelatine, soaked in ice water

Cheese Mousse
300g whipping cream
200g cream cheese
50g icing sugar
40g sour cream
6g gelatine, soaked in ice water

Hibiscus Financier
325g icing sugar
300g egg white
180g melted butter
130g cake flour
120g ground almond
30g invert sugar
10g chopped dried hibiscus
6g baking powder
4g vanilla essence

Method
1. Prepare strawberry jelly: Place strawberry puree and sugar in a saucepan and boil over medium heat until bubbling. Stir in gelatine until it melts.
2. Turn off heat and pour it into a mini sphere mould, freeze it for at least 3 hours to set.
3. Prepare cheese mousse: Mix cream cheese, icing sugar and sour cream until combined. Fold in whipping cream into mixture.
4. Remove gelatine from water and microwave it for 20seconds to melt. Fold it into mixture.
5. Prepare Hibiscus Financier: Mix all ingredients to form a smooth batter. Chill in refrigerator for 24hrs. Pipe batter into a medium sphere mould and bake at 180°C for 15mins until golden brown.
6. To assemble: Pipe cheese mousse into a medium silicon sphere mould until it fills half the mould. Place strawberry jelly on top, continue piping cheese mousse until it completely covers jelly and fills the mould. Freeze it for at least 2hrs.
7. Remove mousse from mould and place it on top of hibiscus financier to form a ball shape. Garnish with fresh strawberry and serve immediately.

text: 若昕 photo: Kin@Say Cheese Studios