Passion fruit cheese jelly cake

Overview

Passion fruit is really rarely eaten in daily life. It is sour and sweet, has the aroma of hundreds of fruits, is rich in nutrients, and is known as the king of juice. My daughter bought some of them from the fruit shop when she was out of school. Her classmates said they tasted good when soaked in water. She mixed them with honey and drank them. Not to mention, the taste was really different. No, there are two more. Let me make a cheese cake for it to try. The recipe in the book at home happened to have this cheese jelly cake, so I made it according to the gourd.

Tags

• baking
• animal whipped cream
• butter
• clear water
• cream cheese
• digestive biscuits
• fish gelatin powder
• passion fruit
• dark chocolate
• fine sugar

Ingredients

Steps

1. 1 Break the digestive biscuits into small pieces and grind into powder with a mixer.

   

2. 2 Butter and dark chocolate melt into liquid form.

   

3. 3 Stir in cookie crumbs and mix well.

   

4. 4 Pour into the mold, flatten with a spoon, and transfer to the refrigerator to chill.

   

5. 5 Scoop out two passion fruit jams and set aside.

   

6. 6 Place cream cheese and 80g sugar in a larger bowl.

   

7. 7 Heat hot water in a pot, put the bowl into the water, soften it over water, stir until it becomes slurry, take it out and let it cool to 30 degrees. (It’s cool now, so you can put it in hot water, otherwise it will solidify quickly)

   

8. 8 Add 10 grams of caster sugar to the animal whipped cream and beat until half-paste.

   

9. 9 Add the whipped cream to the cream cheese batter.

   

10. 10 Stir evenly and then add the passion fruit jam and mix well.

    

11. 11 Soak the isinglass powder in water for 5 minutes, dissolve it in water and add it to the cake batter, stir quickly and evenly.

    

12. 12 Finally, pour the prepared cheese paste into the mousse circle (I used a six-inch removable bottom mold) and move it to the refrigerator to chill for more than 4 hours.