Mini Cheesecakes with Caramel and Walnuts

Cream 35% fat, Sugar-free white chocolate, Cream cheese, 10% fat cream, Egg, Almond flour, Walnuts, Allulose, Water, Butter, Gelatin, Stevia, Table salt, Vanilla

Whisk with a mixer: 10 min. Mix: 5 min. Bake in the oven: 10 min. Cool down: 20 min. Slice: 10 min. Blend or grind: 4 min. Heat on the stove: 8 min. Let it stand: 5 min. Water bath: 3 min. Freeze: 12 h. To simmer: 10 min. Chill in the refrigerator: 2 h.

For clarity, portion cream 35% fat (455 g) into 280 g for the mousse, 125 g for the caramel and 50 g for the topping; divide white chocolate without sugar (160 g) into 100 g and 60 g; divide butter (38 g) into 8 g and 30 g. Allocate vanilla (2 g) as 0.5 g for the sponge, 1 g for the mousse and 0.5 g for the caramel; allocate table salt (2 g) as 1 g for the sponge and 1 g for the caramel.

Egg (100 g): separate it into whites and yolks. Beat the whites with stevia (7 g) and table salt (1 g) until firm peaks form. Beat the yolks with vanilla (0.5 g), mix in almond flour (70 g), then gently fold in the whites.

Spread the batter thinly on a parchment-lined tray and bake at 170 °C for 10 minutes. Cool the sponge, cut six rounds about 7 cm wide, and process the trimmings into crumbs in a blender.

Whip cream 35% fat (280 g) to soft peaks. Heat cream 10% fat (140 g) with vanilla (1 g) until very hot, then pour it over white chocolate (100 g). Stir until the chocolate has completely melted.

Cover gelatin (8 g) with cold water (40 g) and leave it to bloom. Warm it in a water bath until dissolved, without letting it bubble. Pour the chocolate mixture into the whipped cream while stirring, then add the gelatin and mix until smooth.

Divide the mousse among six silicone molds, cover with the sponge rounds and freeze overnight.

For the caramel, heat cream 35% fat (125 g) until very hot. Melt allulose (50 g) in a small saucepan until amber. Gradually pour in the hot cream; add vanilla (0.5 g) and the remaining table salt (1 g). Reduce until caramel-colored, then stir in butter (8 g) and stir until fully combined. Remove from the heat and cool.

Chop walnuts (60 g) with a knife and stir them into the cooled caramel with the sponge crumbs.

For the topping, heat cream 35% fat (50 g) until very hot and pour it over the remaining white chocolate (60 g). Blend with an immersion blender until smooth, then stir in the reserved 30 g of butter. Cover the cream with cling film touching its surface and chill it in the refrigerator until thickened. Add cream cheese (150 g) and beat until smooth.

Unmold the cakes, add the caramel-walnut filling and decorate with the cream.