![]() Then, place the last piece of the cake on a plate of your preference, and spread 1/4 of the cream cheese over the base cake using a palette knife. When the cake is ready and the sour cherry syrup is cool enough, start assembling the cheesecake.Ĭut the cake horizontally into 3 even pieces, using a serrated cake in 3 even pieces. Make sure you spread the fondue over the whole surface of parchment paper and have the same thickness.įinally, fold the two parchment papers 4-5 times lengthwise, and place them in the freezer until chill. Right after, cover the melted fondue with a sheet of parchment paper, and start spreading gently the fondue by hand. Then, line your working surface with parchment paper and pour the melted fondue onto it. Make sure the eater does not cover the package. Melt the ION PATISSERIE FONDUE over a bain-marie and medium heat, without its lid. ![]() When it comes to a boil, remove from the stove, place the sour cherries into the saucepan, and stir for one more time.įinally, transfer the sour cherry syrup to a bowl, and refrigerate until cool. Then, add the sugar, and cornstarch into the saucepan, and place over medium heat, while whisking continuously. strain the sour cherries, and place their juice in a small saucepan. Right after, add the cold heavy cream, while beating constantly at the same speed, until stiff. Beat until combined and cream cheese softened. In a mixer’s bowl, add the cream cheese, icing sugar, and vanilla, and beat them with the whisk attachment, at medium speed. Bake in a preheated oven, on the middle oven rack, at 160-170C fan, for about 30-35 minutes. Right after, pour the solid ingredients into the bowl with the liquid ones, and whisk until completely combined.įinally, line the inside of a 20cm baking hoop with parchment paper, and transfer the mixture into it. Next, place the rest of the ingredients in another bowl, and mix with a hand whisk until the mixture has an even color. Right after, add milk, seed oil, and the egg, while whisking constantly until completely homogenized. Then, add sugar and stir well with a hand whisk, until completely dissolved. In a coffee pot, heat the water, without boiling it, and right after, transfer in a large bowl. 1 package (200 g) ION PATISSERIE FONDUE.Store airtight in the refrigerator for up to three days.Using a vegetable peeler shave chocolate bar into curls or shavings and place on cheesecake just before serving. Or alternatively, heat chocolate bar in a microwave oven for 1-2 seconds. If desired, make chocolate shavings or curls by placing a chocolate bar in a warm place (~78☏) for about one hour.Transfer to a piping bag with a decorative tip. In a medium bowl, combine cream, sugar, and vanilla and beat using an electric mixer until thick, but still soft.Top chilled cheesecake with cherry pie filling, mounding cherries toward center. Decoration: Release sides of springform pan.Allow cheesecake to cool at room temperature for at least an hour, then cover and refrigerate for six hours or overnight. ![]()
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