INGREDIENTS
(Room temperature) 200g cream cheese
100ml fresh cream
Plain Yogurt 60g
Biscuit 180~200g
(Room temperature) 40 g of butter
70 ml milk
70 g sugar
1 tablespoon lemon juice
Plate gelatin 4
※ User Tools
Baking oven
Round Moustle (18cm in diameter)
INSTRUCTION
To Prepare:
•Gelatin is soaked in cold water for about 20 minutes.
• Leave cream cheese and butter at room temperature, and keep fresh cream and yogurt refrigerated.
-For fresh cream, use 100% milk cream (animal cream).
•Materials are weighed and placed in a bowl, and biscuits and butter are easily cut into pieces.
Cooking:
1. After inserting the blade into a dry cooking container, add biscuit and butter. Block the inlet and grind at 0 degrees / 10 seconds / speed 5-6. Put it in a mustard and press it firmly to make a cake bottom.
2. After washing the cooking container and placing a whisk on the blade. Add milk, sugar and gelatin, and when the gelatin melts at 50 degrees / 3 minutes / speed 2. Cool in a bowl.
3. Put the blade and whisk into the cooking container, put fresh cream and close the inlet. Whip it for 40 seconds by setting it to 0 degree / 1 minute / speed 4
Cream cheese, yogurt, lemon juice, and gelatin melted for the remaining time (20 seconds). Add milk and mix.
4. Put it in a mustle to clean the surface and put it in the freezer or refrigerator. Let it harden for over an hour.
5. Remove the mold after wrapping it with a warm towel on the outside of the mustard.