Description
Very gentle, very cheesecake dessert. I was cooking with regular cheese, but I think that if you take the creamy cream cheese is generally mind-boggling.
Ingredients
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Persimmon
2 piece
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Orange juice
200 ml
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Cheese
300 g
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Yogurt
50 ml
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Powdered sugar
100 g
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Liqueur
1 Tbsp
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Vanilla sugar
0.5 pack
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Gelatin
20 g
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Almonds
Cooking
To prepare the products.
Gelatin pour orange juice.
Persimmon wash, dry. Cut in half and with a spoon scrape the pulp.
Add the persimmons, rubbed through a sieve cottage cheese.
All thoroughly beat with a blender.
Add the powdered sugar, yogurt and vanilla flavoring. I instead of vanilla sugar added vanilla extract. Mix everything carefully.
Swollen gelatin to dissolve by heating.
Pour in the total weight and all beat well with a mixer.
Pour into a mold slightly greased. Put into the refrigerator until fully cured.
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