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Raspberry cheese cake cream cheese gelatine cream eggs sugar milk torte butter sugar eggs flour nutmeg cinnamon Lemon Souffle eggs yolks gelatine lemon rind lemon juice cream jelly gelatine water
Viewed: 47 - Published at: 3 years agoIngredients
- Raspberry cheese cake
- Ingredient Quantity
- Cream cheese 1000gm
- Gelatine 15gm
- Fresh cream 20ml
- Whipped cream 150ml
- Eggs 3no
- Sugar 40gm
- Essence 4ml
- Milk 40ml
- Linzer torte:
- Butter 200gm
- Sugar 150gm
- Powdered almonds 150gm
- Eggs 2no
- Essence 4ml
- r. flour 250gm
- Nutmeg 4gm
- Cinnamon 2gm
- Lemon souffle
- Eggs 1no
- Yolks 2nno
- Gelatine 15gm
- Lemon essence 3ml
- Lemon rind 2no
- Lemon juice 2no
- Cream( whipped) 150ml
- Sugar 60gm
- Kiwi jelly
- Kiwi 3no
- Gelatine 20gm
- Water 30ml
Method
- Raspberry cheese cake
- 1. Make a sabayon with eggs and sugar
- 2. Add in milk into the sabayon and cook the sabayon and then add in gelatine. Thin down cream cheese with fresh cream and add it to the sabayon mixture and fold it with whipped cream.
- Linzer torte:
- 1. Cream butter and sugar. Add in eggs. Fold in the almond and flour mixture and bake at 180 till golden brown
- Lemon souffle
- 1. Make sabayon with eggs and sugar add in lemon essence, rind, gelatine. Let semi set then fold in with cream.
- Kiwi jelly
- 1. Puree kiwi and add water. Soften gelatine and add it to the kiwi puree.
- Assembly:
- Place linzer torte at the base and coat with jam. Place the raspberry cheese cake over it with kiwi jelly and the lemon souffle. Garnish with caramel and serve with mango vanilla sauce and sour cherry compote.
