COCOA AND ALMOND SHORTCRUST PASTRY
Mix the soft butter with the sugar, and when homogeneous, add the eggs and salt.
Add the almond powder and 180 g of flour.
Once the dough is formed, add the second part of flour previously sifted with Purocao Cacao 22/24.
Shape the cocoa and almond shortcrust pastry into oval tartlets and bake.
STRAWBERRY AND RASPBERRY DICED FRUIT
Cut the strawberries and raspberries into small pieces to create a dice.
Add fructose, lime juice, and lemon juice to the diced fruit and mix.
Place everything in a vacuum bag and let macerate in the refrigerator for 12 hours.
Drain the strawberries, weigh 360 g of maceration juice, heat part of it, and add the gelatin previously hydrated with water.
Combine with the remaining juice and add the diced strawberries.
Place the mixture into the appropriate silicone cube mold and freeze.
CHOCOLATE ENGLISH CUSTARD
Bring the cream and milk with vanilla pods to a boil. Pour over the egg yolks mixed with sugar. Heat the mixture to 82°C and strain.
Pour the hot custard over Purocao Latte 37/39 and mix.
Add the gelatin previously hydrated in water and mix again.
CHOCOLATE CHEESECAKE CREAM
Soften the cream cheese, combine it with the chocolate English custard, and mix until smooth and glossy.
Divide the mixture into two equal parts. To one part, add the cream and mix.
Refrigerate both preparations for 12 hours to stabilize, covered with plastic wrap.
