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HidaMari Cooking

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Ingredients

Cream cheese : 200g
millet sugar (for dough) : 40g
cold water : 30g
粉ゼラチン : 5g
生クリーム : 200ml
millet sugar (for fresh cream) : 15g
バニラエクストラクト : 小さじ1
クッキー : 適量
粉砂糖 : 適量
フランボワーズ : 適量
ピスタチオ : 適量

Time required

20minutes

Procedure

1) make the dough 00:18
Place the cream cheese in a bowl and knead with a rubber spatula.
Add millet sugar (for dough) and mix.
Place another bowl over ice water (not listed), add fresh cream, cane sugar (for fresh cream), and vanilla extract and whisk with a whisk.
Add the whipped cream to the batter and mix with a rubber spatula.
Put cold water and powdered gelatin in another bowl and mix to soften.
Soak the gelatin solution in hot water (not listed).
Add the gelatin solution to the batter and mix with a rubber spatula.
2) cool 04:35
Spread a cooking sheet on the mold.
Pour in 1.
put cookies on.
Cover with plastic wrap and chill in the refrigerator overnight.
3) finish 05:31
Remove 2 from the mold and cooking sheet.
Finished with powdered sugar, raspberries and pistachios.

Point

・Recipe for rare cheese mousse cake that can be easily made without using an oven.
・I use a pound type of 7cm *16cm.
・Bring the cream cheese to room temperature.
・If you like, you can replace the millet sugar (for dough) with granulated sugar.
・You can also add chopped chocolate as a topping, or sprinkle sugar on a frozen rare cheese mousse cake and broil it with a burner.