Caramel Cheesecake Mousse No Bake
by Editorial Staff
I wanted sweet tea, but there was no gas. But this recipe helped out a lot, with some small changes. Delicate, aromatic.
Ingredients
- Cookies (base) – 400-500 g
- Butter (melted, for the base) – 160 g
- Pistachios (handful, ground – for the base)
- Cream fresh – 200 g
- Condensed milk – 1/2 ban.
- Extract (barberry, 2 drops)
- Cream (30%) – 200 ml
- Gelatin – 10 g
- Water – 120 ml
Directions
- Finely chop or grind cookies.
- Melt butter, add crushed cookies.
- Ground pistachios
- And put it in a detachable form, as if slightly pressing.
Since the mass of cookies is small, there was no point in putting it in the form. Rescued a plastic form from under the candies (small volume) - Mix gelatin and 1/2 cup (120 ml) boiling water and leave to stand.
- Caramel Mass:
Whip cheese with condensed milk - In a separate bowl, beat the cream until crisp peaks.
- Then combine with the cheese mass. I was distracted, so I thumped there, the taste did not spoil, I reduced the time)))
- Add gelatin and vanilla.
- Pour into prepared cheesecake base.
Put in the refrigerator for at least 4 hours, and preferably longer. - Carefully draw a knife around the rim, remove the mold and decorate the cheesecake with fruit or chocolate, if available, sprinkle with pistachios.
Enjoy your meal!
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