Lime Yoghurt Fridge Cake, Ginger Biscuit Base
Ingredients (40 portions)
| Amount | Measure | Name |
|---|---|---|
| Ginger Base | ||
| Ginger Biscuit 200g | ||
| 75.00 | g | MARVELLO Full Fat Margerine melted |
| Fridge Cake Mix | ||
| 50.00 | g | CARTE D'OR Cheesecake 6 x 1kg |
| 50.00 | g | CARTE D'OR Tiramisu 6 x 1kg |
| 400.00 | ml | MEADOWLAND Classique 10 x 1L |
| Yoghurt Lime 85ml | ||
| Lime Marmalade 30ml | ||
| Butternut and Nectarine Salsa | ||
| Sugar Syrup 150ml | ||
| 50.00 | g | Ginger, Grated |
| 15.00 | ml | Orange zest |
| Lemon zest of 1 lemon | ||
| 2.00 | pc | vanilla pod (pc) |
| 100.00 | g | Butternut brunoise |
| 2.00 | pc | Nectarine brunoise |
| 5.00 | g | ROBERTSONS Thyme 6 x 250g |
Preparation
1.Crush the ginger biscuits and mix with the marvello.
2.Press into the moulds to form a base then refrigerate.
3.Beat Tiramisu powder, cheesecake powder for 1 min to ensure that a homogenous mix is obtained.
4.Add the rest of the ingredients and whisk with an electric beater for 1 min on low followed by 4 min on high.
5.Pipe into the moulds and refrigerate until set.
Serve with butternut and nectarine salsa
6. Prepare simple syrup. Infuse with vanilla overnight. Cut vanilla pods lengthwise and scrape seeds into the syrup.
Blanch and refresh zest, add to the syrup. Add the butternut, nectarine, and thyme fonds to the syrup and leave overnight to infuse
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