Formula:
250g de crème au beurre butter cream
350g de Philadelpia cheese
50g de confit d'orage sugar-stained orange peel
100g de purée de framboise raspberry puree
30g desure white sugar
4g gélatines bright film
Practice:
1. Prepare the orange peel with sugar stains. Pour water into the pot and boil the orange peel. Boil it three times and change the water each time. Then put 50% sugar water in the pot, that is, the ratio of sugar to water =1:2, pour in the cooked orange peel and cook for 45 minutes to an hour on low heat. Let it cool and cut it into cubes.
2. Prepare raspberry jelly: mix raspberry puree, white sugar and diced orange peel. Add the bright film soaked in cold water to one third of the mixed fruit puree, heat it slightly, and then add the mixed fruit puree with the other two thirds. This is done to prevent the mixture from overheating. Stir well, put it in a mold, wrap it with plastic wrap, and put it in the refrigerator for refrigeration. It solidified when it was cold, and cut into small square jellies about 1.5 cm. Sour, sweet and delicious ~
3. Cream part: Just mix 250g de crème au beurre butter cream and 350g de Philadelpia cheese evenly. ? Crème au beurre butter cream in Mocha? This article has specific practices.
4. Finally, squeeze cream in the middle of macaroon cookies and put jelly in the middle.