Frisch-Kase-kuchen - Ice mint pie

Photo of the Frisch-Kase-kuchen - Ice mint pie – recipe of Frisch-Kase-kuchen - Ice mint pie on DeliRec

Frisch-Kase-kuchen - Ice mint pie

Name: Frisch-Kase-kuchen - Ice mint pie
Prep time: 30 min
Total time: 30 min
Yield: 8 null
Ingredients: 100 g butter; 250 g Finely crushed champagne biscuits; 1 unit(s) Mint Gelatin; 125 g Crystal sugar; 1 coffee spoon vanilla essence; 200 g cream cheese; 1 unit(s) Juice of 1/2 Sicilian lemon; 300 g Fresh cream

Torta gelada, sobremesa fácil e rápida Read more

🇩🇪Germany

•

View in original language

(Português)

30 min(s)

8 servings

Fernando Salles

@fernandoramos

Ingredients
Recipe

butter100 g
Finely crushed champagne biscuits250 g
Mint Gelatin1 unit(s)
Crystal sugar125 g
vanilla essence1 coffee spoon
cream cheese200 g
Juice of 1/2 Sicilian lemon1 unit(s)
Fresh cream300 g

Mix the butter well with the biscuit and place on the bottom of a round dish with a removable bottom, tamping well.
*If you can't find mint gelatin, use colorless gelatin and mint essence.
Prepare the 1st stage of gelatin according to the package instructions
Mix the cream cheese, sugar, lemon juice and if you are using natural gelatin a teaspoon of mint essence.
If the gelatin is colorless, add 5 to 10 drops of green food coloring to the cream cheese mixture. Mix well until you have a very homogeneous mass.
Finish the jello according to packaging and mix the cream cheese mass. Mix well.
Whip the cream until it becomes whipped cream. Then mix the cream into the dough stirring slowly (without beating)
Pour the cream on top of the dough and refrigerate for at least 6 hours. Garnish with chocolate shavings.
Serve chilled

Did you like this recipe?

Frisch-Kase-kuchen - Ice mint pie

Tags

Did you like this recipe?

You may also like