Cheesecake Soufflé
Cheesecake Soufflé
First of all you need ready baked flan base of short (crust) pastry, or flaky (puff) pastry or paté brisée dough.
| Recipes an necessary raw materials | ||
| 1) thickened cherries | ||
| 350g | JANSEN Cofrudick Cherry (1092) | ) to be mixed in advance with |
| 400g | sugar | ) |
| after | ||
| 1000g | water or fruit juice | ) to be mixed intensively in the mass above |
| 500-600g | canned or frozen fruits | ) to be mixed carefully with the mass above |
| 2) pudding-curd (cream cheese) filling | ||
| 400g | ready pudding | ) mixed with |
| 500g | low fat curd (cream cheese) | ) |
| 20g | JANSEN Lemon (5085) | ) to be mixed intensively |
| 40g | JANSEN Safrogel (Nr. 1027) - fluid | ) to be mixed intensively |
| 250g | white of an egg | ) to be mixed with |
| 100g | sugar | ) |
| 3) frozen stabilizing with JANSEN "Safrogel (1027)" | ||
| Basic recipe Safrogel: | ||
| 30-40g | JANSEN Safrogel (1027) | ) to be dissolved in |
| 80g | warm water (ca. 40°C) | ) |
| 1000g | stirred cream (ca. 33%) | ) to be mixed under the Safrogel- water-mixture intensively |
Mode of practice:
a) Put the ready baked flan base of short (crust) pastry, or flaky (puff) pastry or paté brisée dough in tart rings and fill them with a layer of thickened cherries ( look up 1. thickened cherries)
b) Mix the pudding-curd (cream cheese) filling (look up 2. pudding-curd (cream cheese) filling with the mixture of white of an egg and sugar. Fill it in the tart ring, form it dome shaped and brush it slightly with fluid egg.
c) Preheat the oven to 220°-250°C and bake the cheese cake souflée until it is light brown