Key lime mini cheesecakes......
Hello my lovely fellow Steemians.
Prepairing food is an interesting and simple process . First make arrangement and then cooking.
Ingredients:
for Bavarian mousse:
- gelatin-2 gr.
- milk-25 gr.
- chicken egg-20 gr.
- sugar-30 gr.
- cream cheese-60 gr.
- whipped cream-120 gr.
for lime cream:
- gelatin-2 gr.
- sugar-75 gr.
- lime juice-75 gr.
- lime zest - of 1 PC .
- butter-80 gr.
- egg yolk-50 gr.
- dye (green) - 1 drop
for biscuit:
- chicken egg-2 PCs.
- wheat flour-50 gr.
- sugar-50 gr.
- lime zest - 1 pinch
- lime juice-1 tsp.
- strawberry chips-to taste
for glaze:
- sugar-50 gr.
- water-40 gr.
- gelatin-2 gr.
- lime zest-to taste
Preparation:
Bavarian mousse:
- Soak gelatin in cold water.
- Milk mixed with sugar and egg yolks, stirring constantly over low heat, bring to 84 degrees.
- Remove from heat, cool to 60 degrees, to enter the swollen gelatin.
- Mix with cream cheese and punch a submersible blender.
- Separately whip the cream and mix with the cream.
- Fill silicone molds 2/3 full.
- Put in the freezer for 2-3 hours.
Lime cream:
- Soak gelatin in cold water.
- Mix the sugar, zest and lime juice, bring to boil, pour the egg yolks, stir.
- Pour everything back into the ladle and cook up to 83 degrees.
- RUB through a sieve, allow to cool slightly and dissolve the gelatin. stir in the pieces of soft butter.
- Pour the cream over the frozen mousse.
- Put it all back in the freezer.
Sponge:
- Beat eggs until fluffy gradually adding sugar.
- With a spatula stir in sifted flour, lemon rind and juice.
- Put the biscuit on the paper, greased with butter, level.
- Sprinkle with broken-strawberry chips (although not necessarily).
- Bake for about 7-8 minutes.
- Cool and cut out circles with a diameter of 7-8 cm.
Neutral glaze:
- Soak gelatin in cold water.
- Water with sugar and zest to reach 100 degrees.
- Allow to cool to 60 degrees, to put gelatin.
Assembly:
- The frozen cheesecakes pull out of the molds, put on the grill and pour the glaze.
- Pass on the biscuits.
Bon appetit!
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