Biba-cheesecake yogurt and gelee
- 8,81 oz of Bibanesi
- 4,93 oz of melted butter
- 2 tablespoons of acacia honey
- 2,46 oz of strawberries
- 2,46 oz of raspberries
- 0,14 oz of jelly sheets
- 1,76 oz of icing sugar
- 4,76 oz of spreadable cheese
- 5,29 oz of unsweetened plain whole yogurt
- 1 and a half tablespoons of whole milk
- 1,41 oz of icing sugar
- Half a tablespoon of lemon juice
- Grated lemon peel
- 3,52 oz of fresh whipping cream
- 0,21 oz of jelly sheets
Decoration: Raspberries, strawberries, blueberries, edible flowers to your taste
Base: Pulverize Bibanesi, add melted butter, honey, and stir. Arrange on a 7,87/8,66” hinged cake pan lined with baking paper. Place 10 mins in the freezer.
Gelee: Cut isinglass and rehydrate it in 0,70 oz of water. Create a puree by blending strawberries, raspberries, and icing sugar. Strain, heat, and then melt the jelly. Pour into a 6,29/7,08 “ mold and refrigerate for a few hours.
Cream: Cut isinglass and rehydrate it in 1,05 oz of water. Using whips, create a cream cheese and sugar mixture: add yogurt, milk, grated lemon peel. Whip the cream and place it in the refrigerator. Dissolve the gelatine in 2 tablespoons of hot cream, add it to the cream and stir. Incorporate the whipped cream.
Assembly: pour half of the mixture into the cake pan. Insert the gelee disk and top with the cream. Let stand in the refrigerator for 6 to 8 hours. Decorate with fresh fruit and serve.