Description
This cake I cook all the time, especially in the summer because there are a large number of berries and fruits. A lot of options, raspberries, currants, cherries, grapes and finally the apricots. Still it is good because it cooks very quickly and does not require baking.
Ingredients
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Cream cheese
500 g
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Cream
450 ml
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Water
0.5 cup
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Brown sugar
150 g
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Gelatin
30 g
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Apricot
350 g
Cooking
For this recipe we need cane sugar Demerara from TM Mistral.
Soak gelatine in water until it swells.
Mix 100 ml cream and cane sugar Demerara from TM Mistral.
Bring to a boil, remove from heat, add gelatin and stir until dissolved.
In a blender put the cheese and the Philadelphia cream and gelatin mass.
Stir until smooth.
In the mixer bowl pour the remaining 350 ml cream and whisk until fluffy, not kill, and then get the oil.
Carefully mix the whipped cream and cheese until smooth.
Form for baking vystelit foil and put on the bottom slices of apricots.
For apricots to spread the mousse.
Put it in the refrigerator until fully cured.
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