Peppermint Granita with White Trash
Total Time5 hours hrs 45 minutes mins
Servings: 5 people
- 150 g Shortbread
- 2 tbsp Brown sugar
- 1 pinch Cinammon
- 1 tbsp Black pepper from the mill
- 60 g Melted butter
- 400 g Cream cheese preparation full fat level
- 400 g Cream cheese preparation, half-fat level
- 200 g Sour cream
- 200 g Sugar
- 1 Vanilla pod
- 3 Eggs
- 1 tbsp Powdered sugar
- 1 packet Cream stiffener
- 200 g Chocolate white
Granita
- 0,5 bunch Mint
- 0,5 Lemon
- 50 g Sugar
- 1 Egg Whites
Put the biscuits in a freezer bag and roll them into crumbs with a rolling pin, then mix with the brown sugar, pepper, cinnamon and butter to a crumbly mass (preferably with a fork) - place in the bottom of the serving rings. Press firmly with a spoon or your fingers.
For the filling, mix the cream cheese (full-fat setting), 300 g cream cheese (half-fat setting), sour cream, 200 g sugar, vanilla pulp, eggs and custard powder with the mixer until smooth, but do not whip until airy.
Melt the white chocolate in a saucepan over very gentle heat, remove from the heat, stir in the remaining cream cheese until everything is mixed. Fold the chocolate cream into the cream and spread everything on the cold cheeseakes, cool again for a few hours.
Serving: 100g | Calories: 285kcal | Carbohydrates: 34.4g | Protein: 6.4g | Fat: 13.4g