Description
Healthy and delicious autumn dessert, in which sea buckthorn is not only a storehouse of vitamins, vivid layer, but interesting taste! The proportions of cheese and cream you need to select respectively the original qualities of products available.
Ingredients
-
Cheese
280 g
-
Cream
160 g
-
Brown sugar
80 g
-
Sugar
60 g
-
Sea buckthorn
190 g
-
Gelatin
20 g
-
Cinnamon
1 tsp
-
Cocoa powder
1 Tbsp
-
Ginger
1 tsp
-
Water
250 ml
-
Vanilla
0.5 pack
Cooking
The products that we need
Soak the gelatin in 30-40 ml of water
Cheese, white sugar, cream and vanilla brought to a creamy state in any convenient way (I do it in the chopper), the mixture should be tender, but firm, not runny.
Sea buckthorn fill with water, boil for 10 minutes, triturated through a sieve to remove seeds and skins
The sea buckthorn added brown sugar, grated ginger (try and adjust to taste), add swollen gelatin heated (or act according to the instructions on the gelatin package), let cool. I usually cooled to room temperature and put into the fridge while sea buckthorn does not begin to harden slightly.
Assemble the layers, cooling each layer to harden in the fridge.
Sprinkle the top with mixture of cocoa and cinnamon
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.