Delicate white chocolate cheese cake, fresh and pleasant taste, a sweet alternative to dark chocolate, cheese cake is also a cold, to keep in the fridge without cooking, which is ideal in this period of great heat.
Ingredients for cake to hinge O 24:
for the base:
type petite biscuits 250 gr ( for gluten-free version I used the drops of Biaglut, or those who prefer * )
3 tablespoons sugar
1 / 2 tablespoon ground cinnamon
150 gr melted butter
for the stuffing
500 ml whipping cream sweetened *
200 grams good quality white chocolate *
200 grams of philadelphia classic
teaspoon vanilla extract
70 ml of milk
50 g sugar
12 g gelatine *
ground almonds to taste (if you like )
milk chocolate taste . *
(* as AIC)
For the base: Crumble the biscuits very finely with the help of a robot kitchen, put them in a bowl with sugar, cinnamon and melted butter, mix and pour the mixture into the pan lined with parchment paper, flattening and leveling compound. Refrigerate.
for the stuffing: soften the gelatin in a little cold water. Meanwhile in a small saucepan melt the milk with sugar, vanilla extract and gelatin squeezed, just unilro cooled melted white chocolate and philadelphia previously worked lightly with a fork, you get a smooth cream. Whip the cream and add to the mixture without removing it (mix from the bottom up). Pour over biscuit base, sprinkle with grated milk chocolate and finely chopped almonds if you like. Refrigerate until ready to serve.
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