Traditional New York Cheesecake

Long time no see!

久違了

我啲Iris Barkery ~ Kitchen

and 

Traditional New York Cheesecake

INGREDIENTS

For the base

• 3oz/85g digestive biscuits, crushed
• 1.5oz/45g butter, melted
• 1oz/30g demerara sugar

For the cheesecake

• 2oz/55g butter, softened
• 6oz/170g caster sugar
• 1 lb/450g full-fat soft cheese
• 1oz/30g cornflour
• Few drops vanilla extract
• Finely grated rind 2 lemons
• 3 large eggs, separated
• 5fl oz/125ml carton soured cream

METHOD

Lightly grease a 9in/23cm loose-bottomed cake tin and line the base and sides with greaseproof paper. Beat together all the ingredients for the base and press over the bottom of the tin. Chill for 10- 15 minutes while you make the cheesecake mixture.

Put the butter, sugar, cheese, cornflour, vanilla extract, lemon rind and egg yolks into a large bowl and beat together until completely smooth, then fold in the soured cream.

Whisk the egg whites until stiff then fold into the mixture using a large metal spoon. Pour on to the chilled base and bake at 325F/160C/gas mark 3 for about 1 hour or until lightly set.

Turn off the oven, leaving the cheesecake inside for a further hour to cool. Then open the oven door and allow the cheesecake to stand and cool completely for a further hour. Chill and serve in wedges.

https://uk.news.yahoo.com/traditional-york-cheesecake-recipe-perfect-112316817.html

souffle ~ 就係依個Feel

SF有一間食Souffle好出名啲

叫"Souffle Jacqueline"

又滑又香...簡直係熱版啲雪糕

我試整個好多次

試過好多食譜

都無個似

Finally....

登!登!登!登!

我們一家四口

就咁樣慶祝情人節

Blueberry Gelato (附食譜)

Gelato係意大利雪糕

佢比一般雪糕...由其係鬼佬雪糕

＂瘦＂

唔知係唔係年幾漸長

食嚫雪糕個胃都唔多舒服

可能creamy 同rich得製

但食Gelato就無依個問題啦

因為Gelato主要係用奶而cream只係用好少比例

甚至可以唔用

仲有Gelato比雪糕可以做出更多啲味...又其係生果

今次試做Blueberry

yummi!

其實@ working  ~~~

返歸搵返個recipe再post

FOOD NOUVEAU

Gelato di Crema – The base

2 ½ cups 5% fat cooking cream or any kind of milk you like
5 egg yolks
½ cup granulated sugar

Heat the cream (or milk) until it is beginning to bubble, then cool slightly. Watch it closely if you don’t want to make a big mess because cream and milk reach their boiling point very suddenly.

In a large heatproof bowl, beat the egg yolks and sugar until thick and creamy (about 2 minutes at medium speed). Beat the cooling cream very slowly into the eggs to warm the mixture gradually (if you add it too quickly, you may end up with scrambled eggs!).

Put the bowl over a pan of gently simmering water and stir with a wooden spoon until the custard just coats the back of the spoon.

Remove the bowl from the pan and let it cool. My trick is to place it in the sink filled with 2-3 inches of cold water and stirring it gently one in a while: this method cools the custard in about 10 minutes (you can also add ice to the water to make it even quicker). If you have time on your hands you can put it in the refrigerator. The important thing is that your custard is completely cooled when you put it in the ice cream maker.

Hot Wave

一個過百度五月中啲晚上

melting...

有乜好過黎個大大柸啲雪糕紅豆涼粉冰

完美心太軟

依期太懶了

可能太凍...要凍眠

可能太忙...無時間

但係我應我懶....

嘩哈哈

雖然無乜update個blog

我仍然day day bake!

精算吓依排啲傑作

"心太軟"

依個得呀

以前唔係心太硬

就係唔啱feel...