{"id":22629,"date":"2026-08-14T13:52:42","date_gmt":"2026-08-14T11:52:42","guid":{"rendered":"https:\/\/www.frotzfruits.com\/receta\/peach-lavender-and-payoyo-cheesecake-sorbet\/"},"modified":"2026-08-14T13:52:57","modified_gmt":"2026-08-14T11:52:57","slug":"peach-lavender-and-payoyo-cheesecake-sorbet","status":"publish","type":"recipes","link":"https:\/\/www.frotzfruits.com\/en\/recipe\/peach-lavender-and-payoyo-cheesecake-sorbet\/","title":{"rendered":"Peach, Lavender, and Payoyo Cheesecake Sorbet"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">A dessert that combines <strong>Payoyo cheesecake, peach and jasmine sorbet, whipped mascarpone cream, lavender streusel, and lemon gel<\/strong>.<\/p>\n\n<p class=\"wp-block-paragraph\">The recipe is created using a combination of different ingredients that blend dairy flavors, fruit, and aromatic notes of lavender and jasmine, incorporating <strong>lemon pulp and FROTZ peach pulp<\/strong>.<\/p>\n\n<p class=\"wp-block-paragraph\">This recipe combines five different components: <strong>whipped mascarpone cream, Payoyo cheese cheesecake, lavender streusel, lemon gel, and peach and jasmine sorbet<\/strong>.<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>FROTZ lemon and peach purees<\/strong> are part of the fruit preparations in the recipe, incorporated into the lemon gel and the peach and jasmine sorbet.<\/p>\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A dessert that combines Payoyo cheesecake, peach and jasmine sorbet, whipped mascarpone cream, lavender streusel, and lemon gel. The recipe is created using a combination of different ingredients that blend dairy flavors, fruit, and aromatic notes of lavender and jasmine, incorporating lemon pulp and FROTZ peach pulp. This recipe combines five different components: whipped mascarpone &#8230; <a title=\"Peach, Lavender, and Payoyo Cheesecake Sorbet\" class=\"read-more\" href=\"https:\/\/www.frotzfruits.com\/en\/recipe\/peach-lavender-and-payoyo-cheesecake-sorbet\/\" aria-label=\"Read more about Peach, Lavender, and Payoyo Cheesecake Sorbet\">Read more<\/a><\/p>\n","protected":false},"author":11,"featured_media":22628,"template":"","recipe-category":[],"class_list":["post-22629","recipes","type-recipes","status-publish","has-post-thumbnail","hentry"],"acf":{"recipe_intro_text":"","recipe_servings":"","recipe_prep_time":"","recipe_cook_time":"","recipe_ready_in":"","recipe_calories":"","recipe_cuisine":"","recipe_cost":"","recipe_difficulty":"","recipe_video":"","recipe_gallery":"","recipe_ingredients":"Mascarpone Whipped Cream\n600 g heavy cream \n300 g mascarpone cheese\n80 g sucrose\n\nPayoyo Cheese Cheesecake\n100 g sucrose\n200 g heavy cream \n280 g cream cheese \n140 g Payoyo cheese\n90 g egg\n10 g cornstarch\n1 g fine salt\n\nGluten-Free Lavender Streusel\n80 g butter \n100 g sucrose\n95 g cornstarch\n95 g rice flour\n1 g fine salt\n3 g dried lavender powder\n\n\nLemon Gel 100 g of FROTZ lemon pulp\n50 g of mineral water\n10 g of sucrose\n20 g of Gelcrem (modified starch, cold-gelling)\n\nPeach and Jasmine Sorbet\n125 g FROTZ lemon pulp\n105 g powdered glucose \n7 g hot inulin\n110 g dextrose\n100 g maltodextrin \n50 g sucrose\n9 g stabilizer\n1,000 g of FROTZ peach pulp\n8 drops of jasmine essence","recipe_steps":"<h3 class=\"PDq2pG_selectionAnchorContainer\" data-section-id=\"iiva2v\" data-start=\"1393\" data-end=\"1427\">Mascarpone Whipped Cream<\/h3>\n<p data-start=\"1429\" data-end=\"1523\">Place all the ingredients in the machine and whip until the mixture has the consistency of whipped cream.<\/p>\n\n<h3 data-section-id=\"8hd6fa\" data-start=\"1525\" data-end=\"1558\">Payoyo Cheese Cheesecake<\/h3>\n<p data-start=\"1560\" data-end=\"1618\">Heat the cream with the salt until it comes to a gentle boil.<\/p>\n<p data-start=\"1620\" data-end=\"1726\">Blanch the cheeses and, using a blender, blend them until they are completely dissolved, without incorporating air.<\/p>\n<p data-start=\"1728\" data-end=\"1796\">Mix the sugar and cornstarch, then stir them in along with the eggs.<\/p>\n<p data-start=\"1798\" data-end=\"1889\">Add to the previous mixture, making sure there are no lumps, using a blender without incorporating air.<\/p>\n<p data-start=\"1891\" data-end=\"1969\">Bake in the desired pan at <strong data-start=\"1919\" data-end=\"1929\">210 \u00b0C<\/strong> until <strong data-start=\"1946\" data-end=\"1968\">the center<\/strong> reaches <strong data-start=\"1946\" data-end=\"1968\">70 \u00b0C<\/strong>.<\/p>\n\n<h3 data-section-id=\"hivlas\" data-start=\"1971\" data-end=\"1997\">Lavender Streusel<\/h3>\n<p data-start=\"1999\" data-end=\"2125\">Place the dry ingredients in the mixer with the whisk attachment and incorporate the cold butter, cut into cubes of approximately 2 \u00d7 2 cm.<\/p>\n<p data-start=\"2127\" data-end=\"2203\">Turn on the machine and mix until the streusel reaches the desired consistency.<\/p>\n<p data-start=\"2205\" data-end=\"2248\">Chill in the refrigerator for <strong data-start=\"2219\" data-end=\"2234\">1 to 2 hours<\/strong>.<\/p>\n<p data-start=\"2250\" data-end=\"2288\">Bake at <strong data-start=\"2258\" data-end=\"2287\">160 \u00b0C for 18 minutes<\/strong>.<\/p>\n\n<h3 data-section-id=\"1mpzx46\" data-start=\"2290\" data-end=\"2309\">Lemon Gel<\/h3>\n<p data-start=\"2311\" data-end=\"2384\">Blend all the ingredients until you have a smooth, glossy cream.<\/p>\n<p data-start=\"2386\" data-end=\"2403\">Store in a sleeve.<\/p>\n\n<h3 data-section-id=\"h66m6k\" data-start=\"2405\" data-end=\"2441\">Peach and Jasmine Sorbet<\/h3>\n<p data-start=\"2443\" data-end=\"2556\">Heat the lemon pulp to <strong data-start=\"2454\" data-end=\"2463\">40 \u00b0C<\/strong> along with the powdered glucose, inulin, dextrose, and maltodextrin.<\/p>\n<p data-start=\"2558\" data-end=\"2721\">Add the sucrose and the stabilizer to the mixture at that temperature, sprinkling them in gradually to ensure complete dissolution. Heat the mixture to <strong data-start=\"2691\" data-end=\"2700\">75 \u00b0C<\/strong> and remove from the heat. <\/p>\n<p data-start=\"2723\" data-end=\"2815\">Let the temperature drop to <strong data-start=\"2752\" data-end=\"2761\">40 \u00b0C<\/strong> before adding the peach pulp, which has been chilled in the refrigerator.<\/p>\n<p data-start=\"2817\" data-end=\"2883\">Blend in an electric blender and let it sit for <strong data-start=\"2870\" data-end=\"2882\">12 hours<\/strong>.<\/p>\n<p data-start=\"2885\" data-end=\"2915\">Process in an ice cream maker and set aside.<\/p>","recipe_related_product":[20890,20953],"recipe_related_recipes":"","recipe_related_tricks":"","recipe_related_faqs":"","recipe_related_link_blocks":"","recipe_related_posts":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Peach, Lavender, and Payoyo Cheesecake Sorbet - Frotz<\/title>\n<meta name=\"description\" content=\"A dessert that combines Payoyo cheesecake, peach and jasmine sorbet, whipped mascarpone cream, lavender streusel, and lemon gel. 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