This delicious and floral cheesecake will not only delight you with its flavor but will also enchant you with its romantic presentation. This cake recipe consists of a lavender-flavored cheesecake with pineapple crystal gelatin and edible flowers, it is very easy to make and the result is amazing and very tasty. Dare to try a slice!
2 envelopes D’Gari® unflavored gelatin, 14 g, hydrated and melted, for the cheesecake
1/2 liters water, for the crystal gelatin
1 envelope D’Gari® crystal gelatin dessert, pineapple flavor, 120 g, for the crystal gelatin
edible flower, for decorating
Preparation
3h
Low
For the cookie base, crush the cookies until you have a semi-fine powder, add the almond flour and mix with the melted butter. Pour into a tart pan and press to compact. Set aside.
For the cheesecake, beat the mascarpone cheese with the cream, powdered sugar, and violet extract; gradually add the hydrated gelatin and beat for 30 more seconds. Pour over the cookie base, refrigerate until set, and reserve.
For the crystal gelatin, heat the water, add D'Gari® crystal gelatin in pineapple flavor, mix until incorporated, and let cool.
Pour a little crystal gelatin over the cheesecake, add the edible flowers, pour the rest of the crystal gelatin to cover the flowers, let cool or refrigerate until set.
Unmold, decorate with edible flowers, cut a slice, and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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