The recipe is adapted from here. It's a cool summer dessert, I loved it.
For 12-14 servings you need:
Base 100 g butter 70 g biscuits
grated rind of a lemon filling
200 g cream cheese 100 g mascarpone
2 eggs 150 g sugar juice
and bark grated rind of 2 limes peq.
fresh mint or mint liqueur
layer above 150 ml 10 g gelatin mojito
Preparation: Crumble
cookies, add melted butter and lemon peel, llenaк molds with this mixture. Let sugar for 10 minutes with fresh mint, slightly crushed. Remove the mint sugar. Alternatively, you can add a few drops of mint liqueur. It is also possible to crush a part of the mint until blended with sugar completely. I prefer the latter option is more palatable.
Mix the mascarpone cheese, add eggs one by one and the other ingredients, including sugar and mint. Fill the molds with the dough, leaving about 0.5 cm for the last layer. Place in oven to 150-160 degrees about 50 minutes. It must be a bit soft in the center, then solidified. Oven off and open the half and leave the cheesecake there about 20-30 minutes. Take them out and let cool. Prepare
mojito: 50 g sugar, 50 ml and 50 ml rum lime juice. Heat the mixture in double boiler. Let the gelatin mixture about 10 minutes, remove and add to hot mixture but never let it boil. Pour the warm mixture over cheesecake. You can decorate with lime slices but do not advise it. It is too acidic and can not easily remove these pieces as engelatinados are in the layer. :)
good profit.
0 comments:
Post a Comment