INGREDIENTS
Base
170g secchi sza biscotti
40g coconut oil
90 g vegetable bean
15 g of bitter cocoa Cream
240g lean ricotta
175 g spalmabile form
150 g Greek yoghurt 0%
grass
50 g rapa rossa puree
10 g gelatin in fogli
30g protein spread cioccolato bianco glassa 40 g coffee with milk ps sl
40 g of white chocolate
30 g rapa rossa puree
1 gram of agar agar
PROCEDURE
1. In a mixer, mix and biscotti, poi metterli in a saucepan with other ingredients for the base. Put your bottom and border of the stamp previously rivestito di forma carta. Porre in frigo.
2. Metter a mollo in acqua fredda the gelatin for 10 minutes.
3. In a school meal with delicious ricotta, formaggio, yogurt, raw rapa and protein spread. Sciogliere the gelatin and aggiungerla alla crema.
4. I will turn the base and put it in the fridge at least once or in the freezer for 15 min.
5. I will prepare the glassa by scalding latte and agar agar in a pentolino with fiamma bassa. Dopo qualche minute aggiungere il cioccolato bianco a pezzetti and fine the rapa. School for 3-4 minutes. Far raffreddare 5 minuti prima di versare sulla cheesecake.
6. Put the cheesecake in the fridge for at least 4 hours before serving.
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