Summary: The face value is pretentious, the cheese layer pulls the hips, and the cheesecake is too hard after freezing. It is recommended not to make the cheese layer, and use the formula of the milk layer without adding cranberries, and add 10g of raspberry powder for coloring instead.
|A Bottom (Rose Ruby Chocolate Ice Cream)|
|Thai hand-labeled rose tea||6g|
|Whipping Cream (Blue Windmill)||130 grams|
|Ruby Chocolate||25 grams|
|Sugar-free plain homemade yogurt (can be replaced by commercially available plain old-fashioned yogurt)||255 grams|
|skimmed milk powder||25 grams|
|Hawaiian Berry Gummies (optional)||40 grams|
|B middle layer (raspberry cheese cake, not recommended! See tips)|
|cream cheese (warmed to room temperature)||195 grams|
|Sugar-free plain homemade yogurt (can be replaced by ordinary commercially available plain old yogurt)||55g|
|Raspberry freeze-dried powder||10gram|
|egg||2 pieces (about 50g with shell)|
|Light cream||18 grams|
|skimmed milk powder||18 grams|
|low powder||9 grams|
|C bottom (milk cranberry ice cream)|
|Rum (either black or white)||40 grams|
|skimmed milk powder||28 grams|
|Cassava starch||11 grams|
|condensed milk||17 grams|
|Light cream||100 g|
The practice of roseberry quartet ice cream
- Weigh 40g cranberries and separate the agglomerated ones
- Add 40g of rum to soak for at least one night, or a week
- Pour rose tea into the pot, pour in light cream, cook on low heat until the edge is slightly bubbling
- Weigh ruby chocolate 25g
- Filter the tea leaves, and pour the still warm whipped cream into the ruby chocolate container
- After cooling, cover the liquid surface with plastic wrap, and refrigerate overnight.
- Weigh 255g of sugar-free plain old yogurt
- Add 20g of starch syrup, 25g of milk powder, 30g of xylitol (35g of white sugar), and stir well
- Take Out Chilled Overnight Ruby Chocolate Rose Cream
- send off
- Pour the ruby chocolate rose cream into the yogurt mixture
- Stir well
- In the ice cream cup, put the Hawaiian berry jelly candy (10 g per cup) cut into the size of the pinky fingernail, you can leave it alone, or put your favorite berry-based dried fruit, sieve it into the ice cream
container (400ml ice cream cup), About 105g per serving
- 4 servings of 400ml ice cream cups
- The height is about 1/4 of the total height, frozen for more than 4 hours until frozen hard
- Weigh 40g of strawberry jam and put it on top of the frozen bottom layer of ice cream. Mine is self-made with granules, and the color is not particularly beautiful. It must be put in 40g or it will not be enough for one layer. Ordinary commercially available ones can be put in less, as long as it can cover one layer. This layer adds flavor, you can skip it
- Spread it out with a spoon and put it back in the freezer
- Preheat the oven to 150 degrees for 10 minutes.
Weigh 60g yogurt
- Add 20g of whipped cream, add 10g of freeze-dried raspberry powder, stir evenly by hand, and set aside. The final mixed color is not very red and looks good. If you don’t mind the acidity, but if you want the color to look good, you can add 15g, or add some extra sugar. Or add a little red coloring.
- Weigh 215g of cream cheese. The cheese should be at room temperature, it is too hard if it is refrigerated. My picture is yellow because of the light.
- Add 35g of xylitol (40g of white sugar)
- Stir roughly with a spatula to prevent the sugar from flying out when the egg beater is stirring.
- Whisk with an egg beater on speed 1 until smooth
- Two eggs should be added in batches. I was really lazy and threw them all in. It may be uneven when stirring like this, just don’t mind.
- Use an electric egg beater at level 1 to mix well, then scrape off the edges and stir at level 1 for 3-5 seconds
- Pour in the raspberry yogurt mixture from step 15
- Level 1 Stir evenly
- Sieve into milk powder 20g, low powder 10g
- Stir well
- 18*18 gold plate covered with oil paper
- Pour into the mold, shake lightly to level
- Bake in the oven at 150 degrees for about 17-20 minutes,
this is baked
- After cooling to room temperature, cover with a layer of plastic wrap and refrigerate for more than 2 hours
- Take out the refrigerated cheesecake, put the ice cream cup upside down against the edge, press it down, rotate it twice, drag the bottom of the greased paper over, level it with the back of a spoon, and wipe the inside and outside of the cup with kitchen paper
- Put it back in the freezer to continue freezing
- Milk 315g, condensed milk 17g, skimmed milk powder 28g, starch syrup 35g, tapioca starch 11g, xylitol 28g (white sugar 30g), stir well and sieve
- Stir over low heat until visibly thickened
- After cooling to warm, cover the surface with plastic wrap and refrigerate.
- Whip 100g whipped cream until slightly textured
- Take 10g of the soaked cranberry wine and add it to the whipped cream
- Mix and send to 8 points, pour in the refrigerated milk liquid, mix well
- Spread the wine marinated cranberries in the ice cream cup, pour in the mixed whipped cream milk mixture, and freeze in the refrigerator for more than 8 hours
- Before eating, cut strawberries on top for decoration.
This is a small part of the milk ice cream on the top layer mixed with raspberry powder, so the second layer has a purple color
- This is made according to the recipe
Summary: Although the appearance is successful, the cheese layer pulls the hips, and the cheesecake is too hard after freezing. Let it sit at room temperature for 15 minutes and eat better after warming up, but the overall taste is still not uniform. It is recommended not to make the cheese layer, and use the formula of the milk layer without adding cranberries, and add 10g of raspberry powder for coloring instead. Doing this is the same as cutting off the gray-purple part in the middle of the main picture. If the rose ice cream at the bottom is not stirred by an ice cream machine, it will be naturally layered when frozen, and the fat will float up, and it is beautifully divided into pink and pink white. The second layer of purple is the effect of adding raspberry powder.