![]() ![]() But I still recommend cooking in the cold season. The most delicious because it is mega chocolate. Well, traditionally – Mistral sugar is fine brown.I advise you to turn on the air conditioner at full power, remove the strips from the refrigerator in portions and take pictures very quickly :))) Decorate the top of the cheesecake with prepared cherries in chocolate.The strips are thin and from the heat of the fingers and the ambient temperature begin to melt and bend. ![]() Break off pieces of chocolate 2-3 cm longer than the height of the cheesecake and immediately attach them to the sides with the concave side outward.The chocolate will break into strips like this. Carefully unfold the roll of chocolate. ![]() Place it on a serving plate or cake stand. After exhausting hours of waiting, the cheesecake must be freed from the shackles of the mold.Immediately roll the chocolate paper into a tight roll and refrigerate for 2 hours.I do not have a spatula, I used the edge of a wide knife. Close with a second sheet and spread the chocolate with a spatula over the entire surface with a spatula, not bringing 5 cm to the edges of the paper.Pour the rest of the chocolate onto one sheet. Now we need two sheets of 40 x 50 cm baking paper.Dip each berry halfway into the chocolate and set it upside down until it hardens. For decoration we need chocolate – 150 gr.Pour the resulting cheese mixture into a mold and refrigerate for at least 8 hours. I took a thick plastic divider file, cut it in half lengthwise, and fastened it in the middle with duct tape. If you have the sides of the form below 10 cm, then you need to build them up with baking paper folded several times.Then add the gelatin along with the juice in which it was soaked. Beat the cheese for 2 minutes, add sour cream (crème fraiche), sugar, and chocolate.If you are cooking not for children, then it is more correct to use kirsch instead of juice. The bottom of the chocolate bowl should not touch the boiling water. Distribute the resulting mass along the bottom, carefully tamping. Grind the chocolate cookies into small crumbs.Line the bottom of the form with baking paper, then “fasten” the ring of the side of the form. The form should be small and detachable. Dijon mustard, 1/2 lb sliced Black Forest ham, 1 lrg tomato, thinly, sliced, 1 sm.Cherry (large or sweet cherry) – 15 pieces.Sugar (“Mistral” brown fine) – 3/4 stack.Juice (cherry or, if desired, kirsch) – 50 ml.Spoon the filling into the crust and smooth the top. Fold the whipped cream into the cream cheese mixture, until the mixture is smooth and even and no longer streaky. In a separate large bowl, beat the whipping cream until stiff peaks form. Milk chocolate / Chocolate (for cheesecake 150 g and for decoration 150 g) – 300 g Beat in the melted chocolate, followed by the powdered sugar and cocoa powder.Cut into pieces and serve with the cherries and syrup.Chocolate. Step 6 When ready to serve, using the overhangs, remove the brownie cheesecake from the pan and transfer to a cutting board.Step 5 Spread the cream cheese mixture over the cooled brownie and refrigerate for at least 3 hours or up to 3 days.Gradually add the cream, then increase the speed and beat until soft peaks form, about 2 minutes. Step 4 Using an electric mixer, beat the cream cheese and remaining 3 tablespoons sugar in a medium bowl on medium until smooth.Transfer to a bowl to cool, then refrigerate until ready to use. Bring the mixture to a boil, then reduce heat and simmer, stirring, until the cherries break down and the liquid turns into a thick syrup, 10 to 12 minutes. ![]()
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