John Myers
Sleek Hugo
The perfect sleek hugo recipe with a picture and simple step-by-step instructions.
Otherwise
- 100 g Liquid butter
- 400 g Cream cheese
- 200 g Cream
- 1 tbsp Lime zest
- 120 ml Prosecco
- 35 ml Elderflower syrup
- 6 sheet Gelatin
- 40 g Sugar
- 2 tbsp Sugar
- 2 Stems Moroccan mint
- Line the bottom of a small springform pan with baking paper. Crumble the amarettini into small pieces. I put them in a freezer bag and then pounded them with the meat tenderizer.
- Put the amarettini crumbs in a bowl, add the melted butter and mix everything well. Then put this mixture on the bottom of the springform pan, distribute it evenly and press it down well and then put it in the refrigerator. (At least 30 minutes).
- Put the cream cheese in a bowl and stir in the prosecco until smooth. Soak the gelatine in cold water. Put the elderflower syrup in a saucepan and warm it up (not too hot) and then dissolve the squeezed gelatin in it.
- Now add about 2 tablespoons of the cream cheese mixture to the elderflower syrup and mix everything very well and then add the elderflower syrup mixture to the cream cheese mixture and stir it really well (this is how you avoid lumps of gelatin). Now stir in the lime zest. Let the mass stand for a few moments.
- When the cream cheese mixture starts to gel, whip the cream until stiff and slowly trickle in the sugar and then fold the cream into the cream cheese mixture. Remember that the cream must not be whipped until it is completely stiff, otherwise it will taste too buttery and collapse quickly, as the cream reaches its maximum volume just before it is completely stiff.
- Now take the springform pan out of the refrigerator and spread the cream cheese mixture on the amarettini base, smooth it out and cover it in the refrigerator and let it set – at least 4 hours, but preferably overnight.
- Pluck the leaves from the sprigs of mint and finely chop them, then put them together with the sugar in a mortar and then pound everything well. Then sprinkle this mint sugar over the cake shortly before serving.
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