Watermelon cake
Articles
3 Ingredients Soufflé Cheesecake (Japanese Cotton Cheesecake)
Ingredients: 3 eggs 120g (4.3oz.) white chocolate 120g (4.3oz.) cream cheese *softened Directions: 1. Preheat the oven to 170C (338F). Separate the eggs and place the whites in a large bowl. Let your egg whites sit in the refrigerator to keep them cold until you are ready to use them (which makes the meringue more stable). 2. Place the chocolate (broken into pieces) in a large bowl. Melt the chocolate in a double boiler over hot water (60C/140F). Then add the cream cheese and melt them together. Remove the bowl from the double boiler, add the egg yolks, and mix well. 3. In a large bowl, whip egg whites with an electric mixer until firm peaks form. *If it's thick enough, you can turn the bowl upside down without it sliding out. 4. Add 1/3 Meringue into the cream cheese batter and blend well with a spatula. Then add the rest of the Meringue 1/2 at a time and mix well. 5. Rub some oil/butter on parchment paper (in this way, the cake can slide down when it shrinks, so you can preven
No bake mango chesscake___ cheescake Mango sans cuisson
Ingredients: For the Crust: 1 cup of graham crackers, crushed 4 tbs of melted butter 3 tbsp of brown sugar For the Filling: 1 pack (8 oz) Philadelphia cream cheese at room temperature 3/4 cup of confectioner’s sugar 3/4 tsp of vanilla extract 3 mangoes for the filling + 1 mango for the topping 1 tbsp of unflavored gelatin 2 tbsp of warm water 200 ml of heavy whipping cream
Recette de la Tarte Tropézienne
Ingredients : poche à douille, une feuille de gélatine, 25 grammes de beurre mou, 15cl de fleur d'oranger, 3 jaunes d'oeufs, 25cl de lait entier, 20 grammes de fleur de maïs 50g de sucre Préparation:
Recette de la tarte au sucre du Québec
Ingrédients: 1 pâte brisée 1 oeuf 20 gr de farine 30 gr de beurre mou 180 gr de cassonade ou vergoise 250 ml de crème liquide Recette : 1- Mélanger le beurre, la cassonade, la farine et l'oeuf pour que le tout soit homogène et ajouter ensuite la crème liquide. 2- étalez la pâte brisé dans une assiette à tarte et verser la préparation dedans, pas plus qu'à la moitié car elle va gonfler à la cuisson. 3- Cuire 45 minutes à 180°C ou 350°F 4- Laissez refroidir et dégustez