John Myers
Përmbajtje
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Përbërësit
Për tokën:
- 100 g Gjalpë
- 50 g Chocolate biscuit sticks
- 50 g Zonjën e gishtave
- 50 g zwieback
Për kremin:
- 0,5 Kompjuter Lëng limoni të freskët të shtrydhur
- 500 g Djathë me dy krem
- 600 g Krem kosi
- 1 Msp kardamom
- 1 Msp Kanellë
- 0,5 Kompjuter Bishtaja e vaniljes (vetëm tul)
- 70 g Sheqer
- 1 Bl. Xhelatinë
Për salcën e karamelit:
- 120 g Sheqer
- 200 g Shllak embelsire
- 20 g Gjalpë
- 0,5 tsp Kripë deti
Për zbukurim:
- 1 pako Manaferra të freskëta
- 3 Kompjuter Fiq të freskët
- 8 Kompjuter Chocolate biscuit sticks
Udhëzime
Për tokën:
- Melt the butter and let it cool down. In the meantime, roughly crumble the chocolate biscuit sticks, sponge fingers and rusks. Put in a freezer bag and crumble with a rolling pin or hammer. Mix the butter with the crumbs and set aside.
Për kremin:
- Squeeze the juice of the lemon. Briefly whip the cream cheese, sour cream, cinnamon and cardamom with the vanilla pod pulp, lemon juice and sugar with a mixer.
- Soak the gelatine in cold water for 5 minutes. Then squeeze out well and dissolve in a saucepan over low heat. Remove the saucepan from the heat, add 3 tablespoons of the cream and whisk with the gelatin. Slowly add the rest of the cream and stir well.
- Fill into the dessert molds and smooth out. Now carefully add the biscuit base spoon by spoon. Caution: do not press too hard. Place in the refrigerator for at least 1 hour.
Për salcën e karamelit:
- Caramelize 120 g of sugar in a saucepan. Add the cream, butter and sea salt and stir the mixture on a low setting (simmer gently) until a thick sauce is formed. Caution: do not simmer too long, the mass will still thicken a little. Let cool down.
Për të shërbyer:
- Remove the cake from the mold, pour the sauce over it and decorate with blackberries, figs and chopsticks.
Ushqim
shërbyer: 100gkalorive: 354kcalKarbohidratet: 18.8gproteina: 5.6gFat: 28.7g
