Around the world there are so many varieties’ of cheese cake. Now there is one a more’! This recipe can seem a little complicated, I remain at your disposal for any clarification.
Ingredients 100% (net amount) for a siphon ½ liter:
230 g Philadelphia
150 g custard
60 ml fresh cream
cans nitrogen n. 1
Custard:
20g caster sugar
35 g (n. 2) yolks
30 ml fresh cream
80 ml milk.
For the wafers of pastry with walnuts:
125 g flour 00
50 g butter
40 g caster sugar
1 egg
Chopped walnuts q.s
Mixed berries procedure:
For the wafers of pastry with walnuts:
Mix butter and sugar, add the flour and eggs in the past.
Form a cylinder 4 cm in diameter and break down to -18C °
Pass the frozen crust with a coarse grater and form of thin discs with a diameter of 5 cm., Just sprinkle with chopped nuts and bake at 170C ° for 3-4 minutes.
For the custard: Bring cream and milk to a boil, meanwhile mix the sugar and egg yolks.
Combine the two mixtures, put on the fire and bring to 84 ° C while stirring constantly with a lick pots.
Block immediately immersing the cooking pan in ice water.
In a bowl with a whisk to work the Philadelphia, diluted with 150 g of custard then stir in the cream is not whipped. Pour the mixture into the siphon, charge with nitrogen and shake well. Store in a refrigerator at 2 ° C. presentation:
Trap at a dollop of cream cheese in the dish, place a wafer and then finish with another dollop of cream. Decorate with berries and sauce
New Cheese Cake
Around the world there are so many varieties’ of cheese cake. Now there is one a more’! This recipe can seem a little complicated, I remain at your disposal for any clarification.
Ingredients 100% (net amount) for a siphon ½ liter:
230 g Philadelphia
150 g custard
60 ml fresh cream
cans nitrogen n. 1
Custard:
20g caster sugar
35 g (n. 2) yolks
30 ml fresh cream
80 ml milk.
For the wafers of pastry with walnuts:
125 g flour 00
50 g butter
40 g caster sugar
1 egg
Chopped walnuts q.s
Mixed berries procedure:
For the wafers of pastry with walnuts:
Mix butter and sugar, add the flour and eggs in the past.
Form a cylinder 4 cm in diameter and break down to -18C °
Pass the frozen crust with a coarse grater and form of thin discs with a diameter of 5 cm., Just sprinkle with chopped nuts and bake at 170C ° for 3-4 minutes.
For the custard: Bring cream and milk to a boil, meanwhile mix the sugar and egg yolks.
Combine the two mixtures, put on the fire and bring to 84 ° C while stirring constantly with a lick pots.
Block immediately immersing the cooking pan in ice water.
In a bowl with a whisk to work the Philadelphia, diluted with 150 g of custard then stir in the cream is not whipped. Pour the mixture into the siphon, charge with nitrogen and shake well. Store in a refrigerator at 2 ° C. presentation:
Trap at a dollop of cream cheese in the dish, place a wafer and then finish with another dollop of cream. Decorate with berries and sauce
