Banana and Lime Cheesecake [PDF]

Zitiervorschau

BANANA AND LIME CHEESECAKE

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva

2 Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva

BANANA AND LIME CHEESECAKE for 1 cheesecake d=18 cm and h=6 cm

GELATIN MASS Ingredients Powdered gelatin 200 Bloom Cold water

Total weight: ~ 14 g

100%

2g

14%

12 g

86%

1 Pour the powdered gelatin into a clean container and add cold water. Gently stir with the whisk. 2 Put the mixture in the fridge for 10-15 minutes for the gelatin to swell and bloom. 3 Then take the mass out of the fridge and melt it. Remove the foam that might have formed with a sieve if necessary. 4 Put the mass back into the fridge so that it sets completely. Then cut it into cubes with scissors for more convenient weighing and work. The ratio of gelatin and water is always 1:6. We take one part of gelatin and six parts of water. 5 You may make the gelatin mass in advance and store it in the fridge for 2 days. TIP If you use the gelatin leaves, take the same amount of them as the gelatin in grams and soak them in cold water. The gelatin leaves will absorb the right amount of water they need. Then squeeze them out and use them as it is said.

SHORTBREAD Ingredients

Total weight: ~ 462 g

100%

200 g

42%

Icing sugar

80 g

17%

Almond powder

30 g

6%

2g