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White chocolate cheese terrine | Easy recipe at home related to culinary researcher / Recipe transcription by Yukari's Kitchen

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

Cream cheese : 200g
ホワイトチョコレート : 150g
生クリーム : 200ml
卵 : 2個
レモン汁 : 大さじ1/2
薄力粉 : 大さじ1
粉糖 : 適量

Time required

90minutes

Procedure

1) Melt chocolate 01:33
Finely chop the white chocolate and heat it in a water bath to melt it.
2) Make cream cheese dough 02:26
Heat the cream cheese in a 600w microwave for 30 seconds.
Knead until tender, add eggs and mix.
Add fresh cream and lemon juice and mix, then add flour and mix.
3) Add chocolate 03:44
Add white chocolate to 2 and mix and strain.
4) 型に入れる 04:20
底が深いバットに、キッチンペーパーを3枚程敷く。
型に3を入れてバットにのせ、80℃前後のお湯を入れる。
5) 生地を焼く 04:42
4を天板に乗せ、160℃に予熱したオーブンで50分焼く。
粗熱を取り、ラップをかけて冷蔵庫で半日冷やす。
6) 仕上げる 05:28
型から取り出して粉糖をかけ、切り分けたら完成。

Point

・ The recommended mold is an 18 cm pound cake mold.
・ It is advisable to lay a cooking sheet on the mold in advance.
・ If you like, you can add a small amount of sugar.
・ When you put it in a water bath, it is recommended to prepare hot water at around 60 ℃.
・ It is recommended to return the cream cheese to room temperature in advance.
・ If the fabric is likely to burn, cover it with aluminum foil.