Share
Frisch-Kase-kuchen - Ice mint pie
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?
You may also like
palm flour
palm flour
Dende flour
plain beans
