Mini cheesecakes with lychee and rose

Mini cheesecakes with lychee and rose

February 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

Step 1
Mix the cookie crumbs with the butter.

Step 2
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.

Step 3
Soften the gelatin sheets for 10 minutes in cold water.

Step 4
Mix the egg yolk in a bowl with 25g caster sugar until the mixture whitens and becomes foamy.

Step 5
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.

Step 6
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.

Step 7
Drain the lychees.

Step 8
Unmould the cheesecakes directly on the plates. Decorate with lychees and sprinkle with pink sugar.

Step 9
Serve immediately with a red fruit coulis.

Original recipe:

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