Friday, 3 June 2011

Light and flaky

Soft, creamy, cold and light! With an additional touch of fresh fruit!...I think most of us fancy these qualities in a summer dessert. The recipe I am sharing today offers not only all these features but is also very easy to prepare.

I made the cheese cake-like dessert last week, just as another experiment with whatever was on hand. Had I only known that I would be cutting it the next day as my Birthday cake, I would have surely put more effort on decorating. Nonetheless, it was a great treat. Hope you all find it as fascinating as I did.






Cornflakes Cheese Cake


Ingredients:
100 g butter
200 g cornflakes
150 g dark chocolate (semi-sweet incase the cornflakes are unsweetened)

3/4 cup sugar
2 1/2 tbs powdered gelatin
3 tbs boiling water
500 ml milk
1/2 cup yoghurt
5 cubes of Kiri cream cheese
400 ml fresh cream
1 cup corn flakes

Boil milk in a sauce pan. Add the beaten yoghurt and mix. Stir well and once the cheese starts curdling on top, remove from heat.



Drain the whey and pour cold water over it. Let the water drain properly by either hanging the cheese in a muslin/cheese cloth for atleast two hours or a normal strainer will also do the job (only when you are making this kind of a cheese cake).


 Chop the chocolate or cut into small pieces.




Transfer into a small heatproof bowl along with the butter and place the bowl over a small sauce pan filled with simmering water. Melt the chocolate and butter. Important is that your chocolate doesnt come in direct connection with heat.




Mix the melted butter chocolate with the roughly crushed cornflakes.




Line the base of a cheese cake pan with butter paper and spread the cornflakes-chocolate mixture onto it by pressing with the back of a spoon. Place the pan in the refrigerator to chill. 
Dissolve gelatin in boiling water and let it completely cool. Beat curd cheese and the kiri cubes with an electric mixer.






Gradually add sugar and the gelatine. Now beat cream in a seperate bowl until stiff and fluffy. Carefully fold the whipped cream into the cream cheese mixture.



Also fold the remaining corn flakes.


Pour the mixture evenly on top of the chocolaty cornflakes base in the cake pan.




Place in the refrigerator for 4-5 hours. Remove from pan and decorate with fresh fruit. Ive used physalis and chocolate rolls to give a fire effect. Dusted some chocolate drink powder to make the ash.

Tips: Instead of physalis, you may use any fruit of your choice. The cornflakes in the mixture can, likewise, be replaced with chunks of your favourite fruit. I had only 1 tablespoon of gelatin powder at home, which made the cake more of a dessert but it was still worth the effort. Do try at your homes and share how it turned out for you.






1 comment:

  1. hi schee, that looks delicious i just want to try it but can we substitute gelatin with anything else bcoz here in usa we are not sure abt halal gelatin.

    ReplyDelete