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Paula Hanna posted an update
This is my version of the classic Tarta la Viña (on the left), served with a little fruit coulis. It is creamy and light, as I use a mixture of cream cheese and mascarpone. I co-own a small restaurant with a no-waste policy, so if we have leftover cheesecake it is never thrown out. Instead we turn it into a new dessert, a base of moist but dense Bica, a classic cream-based cake from Galicia, topped with a cheesecake mousse made by mixing those leftovers with more mascarpone and a little gelatine for stability, and here a cranberry gel. #CheesecakeChallenge
Judy Keegan, Antonio Salvador Moreno Carretero and 7 others3 Comments-
I love the swirls!!
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@empressdalekhotmail-com Thanks Sarah, it’s a large Saint Honore tip!
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Scoolinary Team
Hi Paula! ✨
Your La Viña reinterpretation is pure elegance with purpose. The mousse reuse idea is genius, and the piping with cranberry gel adds a beautiful, refined touch.
What’s the most unusual dessert you’ve created from leftovers? We’d love to hear more!
Don’t forget to share this beauty in your IG stories tagging @scoolinary_en and Chef Dina Alsina 🍰 #CheesecakeChallenge1
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