Mascarpone Whipped Cream
Place all the ingredients in the machine and whip until the mixture has the consistency of whipped cream.
Payoyo Cheese Cheesecake
Heat the cream with the salt until it comes to a gentle boil.
Blanch the cheeses and, using a blender, blend them until they are completely dissolved, without incorporating air.
Mix the sugar and cornstarch, then stir them in along with the eggs.
Add to the previous mixture, making sure there are no lumps, using a blender without incorporating air.
Bake in the desired pan at 210 °C until the center reaches 70 °C.
Lavender Streusel
Place the dry ingredients in the mixer with the whisk attachment and incorporate the cold butter, cut into cubes of approximately 2 × 2 cm.
Turn on the machine and mix until the streusel reaches the desired consistency.
Chill in the refrigerator for 1 to 2 hours.
Bake at 160 °C for 18 minutes.
Lemon Gel
Blend all the ingredients until you have a smooth, glossy cream.
Store in a sleeve.
Peach and Jasmine Sorbet
Heat the lemon pulp to 40 °C along with the powdered glucose, inulin, dextrose, and maltodextrin.
Add the sucrose and the stabilizer to the mixture at that temperature, sprinkling them in gradually to ensure complete dissolution. Heat the mixture to 75 °C and remove from the heat.
Let the temperature drop to 40 °C before adding the peach pulp, which has been chilled in the refrigerator.
Blend in an electric blender and let it sit for 12 hours.
Process in an ice cream maker and set aside.
