Jenny Rose

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Jenny is that beautiful girl with the big eyes on the photo … This artwork was created by my sister Maja, and it shows exactly the way she’s looking at the world… I love that look because it catches your soul. Her eyes have a look of a little girl, full of love and wisdom.

Jenny is our sister. When she was born, much to early, life decided that she would be a stutterer… So instead of expressing herself through language, Jenny uses her eyes. When she observes, she sees and when she sees, she understands… When she sees, there’s beauty, even there where someone’s eyes see nothing.

“The beauty is inseparable from the eyes of one who sees”

Thank you Jenny Rose, for being so beautiful!!!

Cheesecake Jenny Rose (for 6-8 people)

Chocolate cheesecake

  • 320g Philadelphia
  • 130g Sugar
  • 8g Flour
  • 80g Eggs
  • 12g Egg yolks
  • 100g Fluid cream
  • 80g Dark chocolate
  • Fresh blackcurrant (or frozen)

Cookie cheesecake

  • 250g Baked dough (can be replaced by cookies or speculoos)
  • 180g Butter

Blackcurrant Mousse

  • 250g Blackcurrant pulp
  • 120g Fluid cream
  • 100g Sugar
  • 100g Egg yolks
  • 8g Gelatin
  • 300g Mascarpone

Blackcurrant marshmallow

  • 100g Sugar
  • 45g Water
  • 30g Blackcurrant pulp
  • 4g Gelatin
  • 16g Egg whites

Working Tools

  • Kitchen aid
  • Thermometer

Start with the dough for the cheesecake. For this reduce the baked dough or your biscuits into powder, scramble with the butter and mix until you get a smooth paste. Mold the dough into a form or a mold and let bake for about 25 minutes at 165 ° C.

Meanwhile make the marshmallows. Soak gelatin in cold water. Pour the water and sugar in a saucepan and cook the syrup up to 121 ° C. When the syrup reaches 110 ° C start to whisk the egg whites in the kitchen aid. Once the syrup has reached the indicated temperature, pour it over the egg whites and let the mixer run at medium speed. Heat the blackcurrant pulp and add the melted gelatin. Add the pulp in the marshmallow preparation and mix. Then spread the marshmallow on a plate dusted with icing sugar. Let it crystallize for several hours.

Continue with blackcurrant mousse. Soak gelatin in cold water, heat the cream and blackcurrant pulp. Blanch the yolks with the sugar. Once the cream has boiled, pour over the yolks and mix. Then cook the cream at 85 °C. After cooking, add the gelatin and the mascarpone and mix. Preserve the mix in the fridge for several hours.

When the dough for the cheesecake is done, prepare the chocolate cheesecake. Heat the cream and melt your chocolate in it. Mix all the ingredients in the order as shown above and add the chocolate-cream preparation at the end.

Spread the preparation over the dough and bake the cheesecake at 100 ° C for about 1 hour to 1 hour 30. Take it out of the oven and let it cool down. Meanwhile whisk the blackcurrant cream. Drain the currants and spread on the cake. Then spread the blackcurrant Chantilly over the cheesecake. Put the cake into the freezer for about one hour, it will be easier for you to get it off the mold. Once finished, garnish the top with the remaining cream, the marshmallows, some almonds and some lemon zests.

Good appetite to you!!!

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