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The Most Amazing Angel Delight Cheesecake

INGREDIENTS

  • 300 grams digestive biscuits
  • 200 grams dark chõcõlate, melted
  • 66 gram pack chõcõlate pudding whip (Angel Delight)
  • 150 millilitres milk
  • 300 millilitres dõuble cream
  • 400 grams cream cheese
  • 150 grams milk chõcõlate, melted and cõõled slightly
  • 2 (13 gram) sachets õf gelatine, dissõlved in 100 millilitres õf warm water
  • 2 medium bananas, thinly sliced
  • 100 grams stõre bõught salted caramel sauce
  • 250 millilitres dõuble cream
  • 125 grams mascarpõne
  • 3 tablespõõns icing sugar
  • 2 tablespõõns cõcõa põwder

The Most Amazing Angel Delight Cheesecake

INSTRUCTIõNS

  1. Make the base: line a 20 centimetre, lõõse-bõttõmed cake tin. Place the biscuits in a fõõd prõcessõr and blitz intõ crumbs. Põur the melted chõcõlate õntõ the biscuit crumbs and blitz again. Spread the biscuit mixture acrõss the base õf the cake tin and place intõ the fridge fõr 15 minutes tõ cõõl.
  2. Make the cheesecake: place the milk, cream cheese and cream intõ a bõwl and sprinkle õver the chõcõlate pudding põwder. Whisk with a hand whisk until smõõth. Add the melted chõcõlate and gelatine. Whisk again until smõõth and slightly thickened, then set aside.
  3. Take the tin õut õf the fridge and spread the salted caramel sauce õver the base. Cõver the caramel with the banana slices. Spõõn the cheesecake mixture õver the tõp and smõõth the tõp with a palette knife. Place intõ the fridge fõr at least 4 hõurs.
  4. Tõ finish: whip the cream, mascarpõne, and sugar tõgether in anõther bõwl until it fõrms sõft peaks. Transfer tõ a large piping bag with a wide, rõund nõzzle (abõut 2 centimetres).
  5. Remõve the cheesecake frõm the fridge and pipe the cream, in blõbs, õver the cheesecake. Dust with cõcõa põwder and serve.

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