Cheese Terrine Chocolat ｜ HidaMari Cooking's recipe transcription
- Cream cheese : 200g
- Granulated sugar : 50g
- (A) Egg white : 1 piece
- (A) Yogurt : 100g
- Fresh cream : 100ml
- (B) Unsalted butter : 20g
- (B) White chocolate : 40g
- lemon juice : 8g
- Cherry : Appropriate amount
- Whipped cream : Appropriate amount
Make the dough
Mix granulated sugar with softened cream cheese and add (A) in order.
Mix (B) melted in warm cream and add lemon juice to finish.
Pour the dough into a mold, place it on a deep top plate, and pour hot water.
Bake in an oven warmed to 140 ° C for 45-50 minutes, remove from the top plate, place the mold in the oven with the switch off, allow to cool over time, and refrigerate overnight.
Remove from the mold and decorate with cherries and whipped cream.
The material is a 16 x 7 cm pound cake as a guide.
Bring all ingredients to room temperature. Do not drain the yogurt and use it as it is.
Fine white sugar may be used as the granulated sugar.
Warm the cream to 50-60 ° C. White chocolate should be finely chopped so that it melts easily.
Place a parchment paper on the pound cake.
Refrigeration time is not included in the required time.