TEFAL KD810112, Manual

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44
Salted caramel mousse
(lactose free)
20 mn 45/65 mn
P
5
FOR THE CARAMEL:
1 / Heat the sugar in a saucepan.
2 / In another saucepan, heat the cream.
3 / When the sugar has dissolved and darkens
in colour, pour in the hot cream and add
the butter. Cook for 5 min, stirring until the
caramel has completely melted into the
custard.
4 / Add the salt.
5 / Remove from the heat.
6 / Store the caramel in a pot.
FOR THE MOUSSE:
7 / In a bowl, mix the eggs, caramel and sugar
together.
8 / Add the soy milk.
9 / Spoon into glass jars or a large dish.
10 / Start cooking.
11 / Chill for at least 2 hrs before serving.
SALTED CARAMEL:
• 100 g caster sugar
• 30 g margarine
• 150 ml soy cream
• 2 teaspoons of fleur
de sel
MOUSSE:
• 4 eggs
• 60 g sugar
• 80 g caramel
• 450 ml soy milk
45 mn
65 mn
20 mn 100/120 mn
P
5
FOR THE BISCUIT:
1 / Melt the butter.
2 / Crush the biscuits into a powder
and mix with the melted butter.
3 / Line the muffin cups or large dish,
press firmly on the biscuit base and
chill the moulds while you prepare
the cheesecake.
FOR THE CHEESECAKE MIXTURE:
4 / In a bowl, mix the cream cheese,
ricotta, eggs, vanilla extract and
sugar together. Mix until smooth.
5 / Add the lemon juice and zest.
6 / In a bowl, mix the cornflour and
water together and add to the
mixture.
7 / Spoon the mixture into the muffin
cups or large dish.
8 / Start cooking.
9 / Chill for at least 1 hr and serve
the cheesecakes with the whipped
cream.
Cheesecake
FOR THE BISCUIT:
• 10 biscoff caramelised biscuits
• 25 g salted butter
FOR THE CUSTARD:
• 30 ml lemon juice
• Zest of ½ lemon
• 160 g cream cheese, such as
Philadelphia
• 250 g ricotta
• 2 eggs
• 1 teaspoon vanilla extract
• 120 g sugar
• 8 g cornflour
• 1 tablespoon water
DECORATION:
• 150 ml double cream whipped
• 7 g icing sugar
• ¼ tsp vanilla paste.
100 mn
120 mn