INGREDIENTS
- Base:
- – Melted butter 100 g.
- – Sugar 100 g.
- – Flour 0000 100 g.
- – Almond Powder 50 g.
- – Cocoa 40 g.
- Crema:
- – Gelatin 7 g.
- – Water 35 cc.
- – Cream cheese 600 g.
- – Dulce de leche pastry chef 300 g.
- – Crema 200 cc.
- Termination:
- – Dulce de leche 100 g.
- – Milk a splash to provide fluidity.
Dulce de leche cheesecake in a glass
PROCEDURE:
Base:
1. Combine the dry elements in a bowl.
2. Add the melted butter.
3. Kind small rocks and refrigerate. Unfold on plate and prepare dinner.
4. As soon as chilly, use it as a base in your glass.
Crema:
1. Hydrate the gelatin. Reserve.
2. Combine the cheese with the dulce de leche in a bowl till homogenized. Add the cream and combine.
3. Dissolve the gelatin, equalize densities and add it to the combination.
4. Dispense shortly into glasses.
Termination:
1. Make a ganache.
2. Pour it over the chilly mousse and place it within the fridge. Enhance with curlers
chocolate
