Health benefits
Yogurt: low protein
Butter: low protein
Ingredients
Cheese ( 100g ) | Sugar ( 50g ) |
Egg yolk ( 3 pieces ) | Gelatin ( 15g ) |
Yoghurt ( 80g ) | Milk ( 50g ) |
Lemon juice ( 10g ) | Whipped evaporated milk ( 130g ) |
Puff pastry ( 40g ) | Butter ( 8 grams ) |
Mango ( 200g ) | Whipped cream ( 20g ) |
Mint leaves ( a ) |
How to make yogurt cheesecake
1.Sugar➕ Egg yolks.Beat until slightly fluffy! Soak the gelatine in cold water in advance
2. Milk ➕ cheese cadmium water is heated until completely melted without particles.! Sieve it once
3.Add yogurt and stir evenly.➕Gelatin soaked in advance➕Lemon juice
4. After the butter is melted in water, add it to the pastry, mix well and pour it at the bottom of the mold! Use a scraper to compact and keep refrigerated for later use
5. Beat the evaporated milk to 60% or 70% Add to the slurry in batches and stir evenly
6.Pour the slurry into the prepared Pour it into the pastry mold and put it in the refrigerator for more than 2 hours!
7.After freezing, take it out and use a hot towel or torch to heat it evenly to remove the film.
8. Decorate the finished product.Add some mango for a better taste!
9.Photography
Tips
The weather is relatively hot, so it is best not to reheat the mousse cake for more than 2 hours ! It will affect the taste! When heating cheese and milk over water, the water temperature should not exceed 70 degrees.Decorate the fruit according to your preference!
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