Cheesecake Bar
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_caprimo-481x481/public/externals/c05b570b2cb4cedff4010bea8dbbe7c4.jpg?itok=EnJRaFuH)
Cheesecake mousse
ingredients | preparation |
---|---|
|
Bloom gelatin sheets in ice cold water. |
Graham sable
ingredients | preparation |
---|---|
|
Grind the almonds with powdered sugar in a food processor. |
Strawberry balsamic compote
ingredients | preparation |
---|---|
|
Mix the sugar with the pectin. |
Decor
Start with very clean molds. |
Assembly
Pipe cheesecake mousse into mold. |
TECHNICAL TIPS: knowing the aw
AW (activity of the water) is an essential value, and it will give us a hint of the shelf life or durability of a product. Water contained in food can be tied or free. Measuring AW will let us know if there’s free water in a product. Free water is the water available for microorganisms to live and reproduce. The AW value can be measured in a device called an AW meter. The value is measured on a scale from 0 (no free water) to 1 (pure water). AW MEASUREMENT CHART: AW MEASUREMENT SHELF LIFE 1.00 - 0.95 - 1 to 2 weeks |