Culinary Studio Karinary Art 2020.Aug.
Ingredients
| Cream cheese |
100g ... Microwave for 10 seconds at 500W to soften |
| Granulated sugar |
15g |
| Plain yogurt |
100g ... Drain for 1 hour |
| Heavy cream |
100ml |
| Lemon juice |
2 tsp |
Blueberry Jelly
| Water |
160ml |
| Granulated sugar |
30g |
| Blueberry wine |
50ml |
| Lemon juice |
2 tsp |
| Gelatin |
5g |
Garnish
| Peach |
1 ... Slice and sprinkle with lemon juice (not listed in ingredients) |
| Blueberries |
As needed |
| Chervil |
As needed |
Instructions
- In a bowl, mix cream cheese and granulated sugar with a whisk until smooth. Add yogurt and lemon juice, and mix thoroughly.
- Whip the heavy cream to soft peaks and fold into the mixture. Pour into glasses and chill until set.
- In a saucepan, combine water and gelatin and heat until dissolved. Add sugar, blueberry wine, and lemon juice. Once cooled slightly, refrigerate until set.
- Top the chilled cheesecake with peach slices and crushed blueberry jelly. Garnish with blueberries and chervil.
