Tropical Fruits, Buckwheat, and Tarragon Cheesecake | Chef Domenico Stile | Chef Recipes | Reporter

Ingredients

• 250 g Butter
• 250 g Sugar
• 250 g Almond Flour
• 250 g Buckwheat Flour
• 50 g Pineapple Puree
• 50 ml Water
• 1.5 g Kappa Gelatin
• 50 ml Coconut water
• 50 ml Coconut liqueur
• Cocoa butter (by eye)
• White chocolate (by eye)
• Grated coconut or coconut flakes (as needed)
• 50 g Philadelphia cream cheese
• 30 g Buffalo ricotta
• 20 g Mascarpone
• 200 ml Fresh heavy cream (34% fat)
• 2.5 g Gelatin sheets
• 20 g Passion fruit
• 12 g Powdered sugar
• 24 g Granulated sugar
• 100 ml Tarragon water
• 10 g Sugar
• 1 g Agar-agar
• 200 g Pineapple puree
• 150 g Mango puree
• 150 g Passion fruit puree
• 125 ml Water
• 30 g Glucose
• 0.7 g Stabilizer
• 60 g Sugar