Nectarine & Black lime Cheesecake

Whip the egg whites in a mixer with a whip attachment. Gradually add the granulated sugar as the egg whites begin to foam.

Sift the almond flour and flour 00 together, then gently fold into the whipped egg whites.

Place mixture in a piping bag with a round nozzle and pipe onto a silpat or lightly buttered parchment paper on a baking sheet.

Bake at 180°C for 14 minutes in a static oven. The dacquoise should be crumbly on the outside, but moist inside.

While still warm, cut the dacquoise into a shape that fits your silicon mold. Store in an airtight container until needed.

Combine nectarines, sugar, and lemon juice in a saucepan. Heat gently until sugar has dissolved.

Add black lime powder and stir. Blend half of the coulis and mix with the remaining half.

Pour into a silicon mold in a thin layer and freeze.

Mix cream cheese, mascarpone, sugar, vanilla, and lime zest and juice together.

Bloom the gelatin in cold water for 10 minutes, then dissolve it in a bit of warm double cream. Allow to cool slightly before adding to the cream cheese mixture.

Whip the double cream until it forms soft peaks, then fold into the cream cheese mixture.

Pipe the mixture into silicon molds, filling each to 2/3 capacity. Insert strips of the nectarine coulis into the cheesecake filling, then top with the almond dacquoise.

Cover the molds with cling film, with the almond dacquoise side down. Freeze until needed.

Combine gelatin powder, sugar, and water in a saucepan. Bring to a brief boil.

Let cool, then use at about 55°C.

In a saucepan, combine sugar and carrageenan, then gradually add the double cream and vanilla powder. Bring to a brief boil.

Pour into a ‘quenelle’ silicon mold and freeze for 6 hours.

Beat butter and sugar until pale. Add oat flakes and a pinch of salt, then mix to form a dough.

Roll the dough to a 2mm thickness between two sheets of baking paper, then freeze for 5-10 minutes.

Remove the top sheet of paper and bake the dough on an oven tray at 160°C until light golden and firm (about 10-15 minutes).

Let cool, then roughly crumble into a streusel. Store in an airtight container.

Optional: For marinated nectarines, bring 100 ml water, 50 g sugar, and juice from half a lemon to a boil. Let cool, then marinate the nectarine balls in the syrup under vacuum for approximately half an hour.

Combine the peeled and pitted nectarines, sugar, and lemon juice in a saucepan. Bring to a brief boil, then blend and strain. Store in a squeeze bottle for use.