Friday, July 13, 2012

Strawberry & White Chocolate Mousse Cake

السلام عليكم....

Satu lagi xperiment kek last week, skang ni musim strawberry, tetiap minggu hubby i beli strawberry berkotak2 utk si kecik Aiman tu, dia sukaaaa mkn 'plop plop' masuk sebiji2 dlm mulut.. hahhaa... i ni pantang ada stoberi, suka wat hiasan & olah wat kek/ dessert drp mkn cenggitu je.. hehe, so mula la i godak2 resepi2 yg best & cun melecun! Perghhh terjumpa lak resepi kek ni, owhhh sgt nyaman, xtau nak gtau rs cam na... ermm, rs cam mkn aiskrim strawberry, pure strawberry, bukan rs manis gula perasa strawberry tu tau! Sgt sedap, i bagi jiran2 i rasa, hubby i yg xmkn cheesecake pon kata sedap, thumbs up! Tekstur lbih kurang cam cheesecake, yela sbb main ingredient ada cheese cream, tp bila diadun & setting, rs cam aiskrim!! Resepi ni sgt mudah, guess wat no EGGS, no GELATIN & no BAKE at all... hehe, cuba la:))...


BAHAN (saiz 7') : 
Recipe by Jane Hornby 

175g digestive biscuits
75g /2½ oz butter- melted 
400g white chocolate 
400g strawberries (1-2 kotak)
300g tub full-fat soft cheese (i guna 250g)
200ml double cream 

Crush the biscuits with a rolling pin to fine crumbs, add the melted butter and mix well. Tip the mix into a 20cm lined, loose-bottomed cake tin, smooth with the back of a spoon and put in the fridge for 30 mins. Melt 375g of the chocolate in a microwave or glass bowl set over a pan of simmering water, then allow to cool slightly. Take out 6 nice-looking strawberries and set aside. Blitz the remaining strawberries in a food processor until smooth, then add them to a bowl with the soft cheese and cream. Beat until really smooth and thick, then stir in the melted white chocolate. Pour on top of the biscuit base and smooth the top. Place in the fridge and chill overnight. Halve the reserved strawberries and place on top of the cheesecake. Melt the remaining 25g chocolate and drizzle over the top, then keep chilled until ready to serve. 

TIPS : (Frozen cheesecake) - The texture of this cake is softer, lighter and more moussey than a cheesecake, so make sure it's well set in the fridge before cutting. It can also be frozen and served straight from the freezer as a frozen cheesecake on a hot day.

White chocolate drizzle.. ermmm

No comments: