Mini cheesecakes with lychee and roseFebruary 7, 2019 • Recipes
150g of cookie crumbs
70g of melted butter
3 sheets of gelatin (6 g)
1 egg yolk
50g of powdered sugar
100ml of milk
1 tablespoon rose water
250g of cream cheese
250ml of very cold heavy cream
2 cans of lychees in syrup
Pink sugar for decorating
Mix the cookie crumbs with the butter.
Line the baking tray with parchment paper. Put 6 small baking circles on it. Spread the cookie mixture into the base in the bottom, packing down well. Place in the fridge during the rest of the preparation.
Soften the gelatin sheets for 10 minutes in cold water.
Mix the egg yolk in a bowl with 25g caster sugar until the mixture whitens and becomes foamy.
Heat the milk in a saucepan and pour over the egg yolk mixture. Mix and pour everything back into the pan. Cook on low heat until you obtain a creamy consistancy. Remove from heat and add the drained gelatin leaves, the rose water and the cream cheese while whisking.
Whip the heavy cream with the remaining sugar, to obtain a firm whipped cream. Add the whipped cream mixture to the cheese preparation. Pour on the cookie crumb crust in the circles. Place 4 hours in the fridge.
Drain the lychees.
Unmould the cheesecakes directly on the plates. Decorate with lychees and sprinkle with pink sugar.
Serve immediately with a red fruit coulis.
Original recipe: https://www.mavieencouleurs.fr