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Salted butter caramel cheesecake in verrines
For 10 verrines:
Preparation time: 40 min, Refrigeration time: 1h + 1night
[ingredients title=”Ingredients”]
- For the biscuit:
- 250g biscuits speculoos
- 75g butter room temperature
- For the cream:
- 200g of cream
- 300g of white cheese
- 80g of sugar (120g initially)
- 2 sheets of gelatin
- 50g of milk
- 1 vanilla pod
- For the caramel:
- 200g of sugar
- 100g of liquid cream50g of semi-salted butter
[/ingredients]
PREPARATION
- For the biscuit:
- Mix the speculoos with the butter (previously cut into small pieces), then spread the mixture at the bottom of each verrine by squeezing the top to compact it and obtain a regular thickness of biscuit
- Place the verrines in the fridge for an hour.
- For the cream:
- Put the gelatin to soak in a large container of cold water.
- In a small saucepan, pour the milk with the vanilla and heat over low heat.
- Remove the pan from the heat and mix the gelatin (previously dewatered) with the milk, and allow to cool down.
- Whisk the cream, while adding sugar in a small amount and gradually.
- Mix then the milk with the cottage cheese, then incorporate it delicately with the whipped cream with a maryse.
- Garnish the verrines with the cheese preparation (on the biscuit), then place in the fridge all night
- For the caramel (the next day):
- In a small pan, pour the sugar, and place over low heat to make a dry caramel. Monitor the coloring throughout the cooking time, the caramel burns quickly..
- When the caramel has almost reaches the desired color, heat the liquid cream in the microwave for a few seconds, then pour over the caramel in 3 times, taking care not to burn yourself.
- Stir with spatula until the caramel fits perfectly with the cream.
- Remove the pan from the heat and add the butter previously cut into small pieces, then mix a new time
- Take out the cheesecakes from the fridge and decorate with broken speculoos and salted caramel butter.
Salted butter caramel cheesecake in verrines
For 10 verrines: Preparation time: 40 min, Refrigeration time: 1h + 1night
Ingrédients
- For the biscuit:
- 250 g biscuits speculoos
- 75 g butter room temperature
- For the cream:
- 200 g of cream
- 300 g of white cheese
- 80 g of sugar 120g initially
- 2 sheets of gelatin
- 50 g of milk
- 1 vanilla pod
- For the caramel:
- 200 g of sugar
- 100 g of liquid cream50g of semi-salted butter
Instructions
-
For the biscuit:
-
Mix the speculoos with the butter (previously cut into small pieces), then spread the mixture at the bottom of each verrine by squeezing the top to compact it and obtain a regular thickness of biscuit
-
Place the verrines in the fridge for an hour.
-
For the cream:
-
Put the gelatin to soak in a large container of cold water.
-
In a small saucepan, pour the milk with the vanilla and heat over low heat.
-
Remove the pan from the heat and mix the gelatin (previously dewatered) with the milk, and allow to cool down.
-
Whisk the cream, while adding sugar in a small amount and gradually.
-
Mix then the milk with the cottage cheese, then incorporate it delicately with the whipped cream with a maryse.
-
Garnish the verrines with the cheese preparation (on the biscuit), then place in the fridge all night
-
For the caramel (the next day):
-
In a small pan, pour the sugar, and place over low heat to make a dry caramel. Monitor the coloring throughout the cooking time, the caramel burns quickly..
-
When the caramel has almost reaches the desired color, heat the liquid cream in the microwave for a few seconds, then pour over the caramel in 3 times, taking care not to burn yourself.
-
Stir with spatula until the caramel fits perfectly with the cream.
-
Remove the pan from the heat and add the butter previously cut into small pieces, then mix a new time
-
Take out the cheesecakes from the fridge and decorate with broken speculoos and salted caramel butter.