How to Prepare MINI CHEESECAKES WITH STRAWBERRY AND ROSE COULIS

 Hold up. Temperatures are going down in London. In any case's, everything fine in light of the fact that the Christmas season is around the bend and we will before long have the option to cuddle up before the TV with a warm cover and our stretchy jeans! Since that is what bank occasions are for, wouldn't you say?

What is on your bubbly menu this year? Ideally a lot of delightful and warming suppers that will make you so cheerful you won't have the option to quit celebrating and eating! I chose to be somewhat whimsical this year and to "tagine" my turkey with cranberry and brussels sprouts. I have no clue about how this will turn out in light of the fact that I haven't tried it yet I am sure it will taste ridiculously great and the formula will be on the blog soon.

As a side dish to my tagine, I will serve my merguez, pecans and raisins stuffing and for the last dinner, otherwise known as pastry, I chose to go with these extravagant little cuties. They are so beautiful, I was unable to quit taking pictures of them! This ruby red coulis is incredibly enchanting.

I chose to utilize cream cheddar AND mascarpone since mascarpone includes a delicate and less acidic dairy taste to the cheesecake. They additionally have a practically 1:1 outside layer to filling proportion in light of the fact that as I would like to think there will never be sufficient hull with regards to cheesecake.

 

These smaller than usual cakes are basic and rich cheesecakes that can

impeccably be delighted in all alone. Be that as it may, since the special seasons are moving toward I figured it is ideal to make them look and taste extravagant.

What's more, that is the thing that the strawberry and rose coulis is there for. The rose water taste is inconspicuous and includes this little in addition to that has a significant effect.

INGREDIENTS

Makes 6 mini cheesecakes

 

 

●               90g digestive biscuits (approximately 10 biscuits)

●               50g unsalted butter

●               pinch cinnamon

●               pinch salt

●               200 gr full-fat cream cheese

●               150 gr mascarpone

●               110 gr (1/2 cup) caster sugar

●               1 tablespoon lemon juice

●               1 ½ teaspoon vanilla extract

●               2 teaspoons powdered gelatin

●               Chopped strawberries for garnish

●               Dried rose petals for garnish

 

 

Strawberry and rosewater coulis

 

 

●               200 gr hulled strawberries

●               3 tablespoons caster sugar

●               1 tablespoon freshly squeezed lemon juice

●               2 teaspoons rose water

METHOD

 

 

●               • Place the bread rolls in a food processor and procedure until you acquire fine pieces.

●               • Melt the margarine and join it with the rolls alongside a spot of cinnamon and salt.

●               • You will require a scaled down cheesecake/biscuit heating tin. You can either utilize a silicon dish or a skillet with removable bases. Partition the bread rolls scraps and spot at the base of the dish openings utilizing your fingers or a spoon to level the morsels. Spot in the ice chest until prepared to utilize.

●               • In an enormous bowl, move the cream cheddar, mascarpone, sugar, lemon juice and vanilla concentrate. Utilize an enormous blending spoon and mix enthusiastically until smooth. Then again, you can likewise utilize an electric blender.

●               • Dissolve the gelatin powder with 2 tablespoons of high temp water. Leave for 2 minutes to permit the gelatin to chill off. Try not to leave it for over 2 minutes, in any case the gelatin will set and you won't have the option to blend it in with the cream cheddar recording. Dynamically add the

●               gelatin to the cream cheddar blend and mix vivaciously.

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●               • Fill the openings of the dish with the cream cheddar documenting and place in the refrigerator for 4 hours or overnight to solidify.

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●               • Meanwhile, set up the strawberry and rose water coulis. Spot the strawberries in a food processor and procedure until you get a puree consistency. Run the strawberry puree through a strainer to dispose of the seeds.

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●               • In a profound skillet move the strawberry puree, sugar and lemon juice over medium warmth for 10 to 12 minutes mixing much of the time until the coulis thickens and decreases considerably. When prepared, mix in the rose water and put aside to cool.

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• When the cheesecakes are prepared, cautiously expel them from the skillet. Top with cleaved strawberries, 2 tablespoons strawberry and rose coulis and a sprinkle of dried flower petals