So what’s Turkish delight cheesecake? Put simply, a heavenly match of cool, tangy cheese and sweet, flowery flavours… That’s your Sunday showstopper sorted.⁣ ⁣ Ingredients⁣ 100g oaty rounds biscuits⁣ 50g shelled pistachios, chopped, plus extra to decorate⁣ 50g butter, melted⁣ 225g caster sugar⁣ 2 tbsp elderflower and rose (or pomegranate and elderflower) cordial⁣ 400g forced pink rhubarb, trimmed and sliced into 5cm pieces⁣ 5 sheets leaf gelatine⁣ 2 x 280g packs soft cheese⁣ 200ml double cream⁣ 1 tsp vanilla bean paste⁣ 2 tbsp lemon juice⁣ 150g bar Turkish delight chocolate bar, chopped⁣ ⁣ Method⁣ 1. Preheat the oven to gas 6, 200°C, fan 180°C. Blitz the biscuits in a food processor to a fine sand consistency. Add the pistachios and butter and pulse again. Firmly press into a 20cm springform tin. Bake for 5 mins, then set aside to cool completely.⁣ 2. Stir 75g sugar and the cordial in a large baking tin. Heat in the oven for 5 mins or until thickened. Add the rhubarb, cover with foil, bake for 15 mins, then set aside to cool completely. Chill, covered, until ready to serve.⁣ 3. Put the gelatine in a bowl of cold water for 5 mins to soften. Squeeze out the water, put the leaves in a heatproof bowl, cover with 1 tbsp boiling water and stir to dissolve.⁣ 4. Using a hand mixer, beat the soft cheese until smooth. Pour in the cream, vanilla, remaining sugar, liquid gelatine and the lemon juice. Beat for 1 min, then fold in the Turkish delight. Pour onto the biscuit base, cover with cling film and chill for at least 5 hrs.⁣ 5. Top with the rhubarb and sprinkle with the extra pistachios to serve.

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Tesco Food Officialのインスタグラム(tescofood) - 3月3日 19時14分


So what’s Turkish delight cheesecake? Put simply, a heavenly match of cool, tangy cheese and sweet, flowery flavours… That’s your Sunday showstopper sorted.⁣

Ingredients⁣
100g oaty rounds biscuits⁣
50g shelled pistachios, chopped, plus extra to decorate⁣
50g butter, melted⁣
225g caster sugar⁣
2 tbsp elderflower and rose (or pomegranate and elderflower) cordial⁣
400g forced pink rhubarb, trimmed and sliced into 5cm pieces⁣
5 sheets leaf gelatine⁣
2 x 280g packs soft cheese⁣
200ml double cream⁣
1 tsp vanilla bean paste⁣
2 tbsp lemon juice⁣
150g bar Turkish delight chocolate bar, chopped⁣

Method⁣
1. Preheat the oven to gas 6, 200°C, fan 180°C. Blitz the biscuits in a food processor to a fine sand consistency. Add the pistachios and butter and pulse again. Firmly press into a 20cm springform tin. Bake for 5 mins, then set aside to cool completely.⁣
2. Stir 75g sugar and the cordial in a large baking tin. Heat in the oven for 5 mins or until thickened. Add the rhubarb, cover with foil, bake for 15 mins, then set aside to cool completely. Chill, covered, until ready to serve.⁣
3. Put the gelatine in a bowl of cold water for 5 mins to soften. Squeeze out the water, put the leaves in a heatproof bowl, cover with 1 tbsp boiling water and stir to dissolve.⁣
4. Using a hand mixer, beat the soft cheese until smooth. Pour in the cream, vanilla, remaining sugar, liquid gelatine and the lemon juice. Beat for 1 min, then fold in the Turkish delight. Pour onto the biscuit base, cover with cling film and chill for at least 5 hrs.⁣
5. Top with the rhubarb and sprinkle with the extra pistachios to serve.


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