“Heart” Cheesecake with Blackcurrant Confit

Step-by-step preparation

1. In a saucepan, combine blackcurrant purée, glucose, and water, then heat to 40°C. Separately mix sugar with pectin and add to the warm fruit mixture. Cook for a few minutes until the confit forms, portion into molds, and chill in the freezer.

2. Temper Ruby RB1 chocolate: add 20% callets to melted chocolate and stir until smooth. Fill silicone molds with chocolate to form dessert shells and allow to cool.

3. Bloom gelatin by mixing with water at a 1:5 ratio.

4. Blend cream cheese with cream, powdered sugar, and vanilla extract until smooth. Add the bloomed gelatin and blend again.

5. In the prepared chocolate molds, layer brownie pieces, then cheesecake, and top with the blackcurrant confit.

6. Join the two halves of the dessert and chill to set.

7. Coat the chilled heart with red velvet spray.

8. Finish decorating according to taste, adding creativity and visual appeal.