Cheesecake with homemade pineapple jam
Ingredients (for 6 servings)
Oatmeal cookies with cranberries VIOLANTA - 1 box
Fresh mint for serving
For the cream:
Cream - 250 g
Cheese cream - 250 gr
Sugar powder - 100 gr
For pineapple jam:
Pineapple - 500 gr.
Brown sugar - 200 gr
Lemon juice - 3 tsp. soup
Lemon from 1 lemon
Vanilla esan - 1 tsp. sweet
Ruminous shots - 2
Implementation
Cut the pineapple crumb in small pieces. Put it in the saucepan with the sugar and vanilla essence and leave on a medium heat until the mixture cools. Add the rum and lemon juice, and sprinkle with the blender bar.
Put the jam on a jar and keep it for several days in the fridge.
Tap on the mixer cream cheese with cream and sugar until the mixture becomes fluffy cream. Divide the cream with a cornet in the biscuits and garnish with the jam and fresh mint leaves.
Source: masterCLASS with Vangelis Driskas
Oatmeal cookies with cranberries VIOLANTA - 1 box
Fresh mint for serving
For the cream:
Cream - 250 g
Cheese cream - 250 gr
Sugar powder - 100 gr
For pineapple jam:
Pineapple - 500 gr.
Brown sugar - 200 gr
Lemon juice - 3 tsp. soup
Lemon from 1 lemon
Vanilla esan - 1 tsp. sweet
Ruminous shots - 2
Implementation
Cut the pineapple crumb in small pieces. Put it in the saucepan with the sugar and vanilla essence and leave on a medium heat until the mixture cools. Add the rum and lemon juice, and sprinkle with the blender bar.
Put the jam on a jar and keep it for several days in the fridge.
Tap on the mixer cream cheese with cream and sugar until the mixture becomes fluffy cream. Divide the cream with a cornet in the biscuits and garnish with the jam and fresh mint leaves.
Source: masterCLASS with Vangelis Driskas
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