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Frozen puree with no added sugar

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Quince Cheesecake

Making the recipe

Frozen puree without added sugar Quince

Ingrédients

Flour – 250g
Baking Powder – 2.5g
Salt – 2g
Brown Sugar – 100g
Butter – 200g
Eggs – 50g
Ginger Powder – 2.5g
Cinnamon – 5g
Cloves – 2.5g
Nutmeg – 2.5g
Honey – 100g

In a machine bowl mix only 100g butter and both sugars.

Add the egg and honey.

Add all remaining powders.

Bake it at 170°C/340°F.

When baked blitz it and add remaining 100g butter.

Spread a fine layer in a ring to make a base for the cake.
Ingrédients

Gelatin – 2.5g
Boiron Quince Frozen Puree – 125g
Dices of Asian Pear – 60g
Salt – 2g
Vanilla – 2g
Cloves Powder – 2g

Soak the gelatin.

Use a pot to heat the Boiron Quince Frozen Puree, salt, vanilla and cloves powder together at 45°C/85°F.

Add the gelatin and the Asian pear.

Pore in a ring and freeze it.
Ingrédients

Butter – 78g
Brown Sugar – 97g
Sugar – 97g
Milk – 146g
Honey – 146g
Baking Powder – 9g
Bicarbonate Soda – 9g
Plain Flour – 287g
Ginger – 5g
Cinnamon – 10g
Nutmeg – 4g
Eggs – 43g

In a pot boil the milk, honey and brown sugar.

Add the bicarbonate soda and cook for 30 seconds.

In a machine bowl, cream the butter, sugar and add the eggs.

Add the powders.

Finish by adding the mix with the milk.

Spread on half sheet tray.

Bake the sponge at 160°C/325°F.

Cool it down and cut the side of the ring you choose for the cake.
Ingrédients

Cream Cheese – 500g
Sugar – 150g
Water – 50g
Egg White – 150g
Cream – 300g
Vanilla Pod – 1

Soak the gelatin in water.

Whip the cream and reserve in the fridge.

Use a small pot to add the sugar and water together to heat up at 121°C/250°F.

Poor the sugar over the egg white semi whip.

Mix full speed and stop when the meringue is at room temperature.

Heat 100g of cream cheese at 40°C/ 85°F.

Melt the gelatin and now add it to the 100g of cream cheese.

Add the left of cream cheese and the vanilla.

Add the meringue to the mix.

Finish off with the whipped cream.

Put some cheesecake mousse into the mold and spread the side with a palette knife.

Add the Quince and Asian Pear insert.

Spreading some cheesecake mousse again.

Add the sponge then freeze.

When frozen, unmold the cake and place on top of the gingerbread base.

Finish with the chocolate ring, quince gel and some Asian pear for the decoration.

Killian GUILLOTIN

Killian Guillotin born and raised in Brittany, France. In 2009 he began to work as pastry apprentice while earning his diplomas in pastry and bakery with focus on pastry, chocolate, confectionery and ice cream skills. He also received his BTM (Brevet Technique des Metiers) which is a French vocational qualification issued by the Chamber of Crafts (Chambre de Métiers et de l’Artisanat) for specialized skilled workers in specific trades, such as patisserie.

In 2016, Killian moved to London to explore the pastry world outside of France, working in different places like Harrods, the Goring Hotel and the Shangri-La Hotel. In 2022 he moved to the USA to join Restaurant Gary Danko in San Francisco where he has been able to bring my own vision of pastry to life within Gary Danko’s award-winning cuisine.