Farmer's cheesecake
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Farmer's cheesecake
Portata:
Starter
Difficulty: Easy
Type: appetizers, unusual cakes
Preparation time: 20 minutes
Ingredients
2 abate pears or williams
200gr of nuts
12 GR of isinglass
75gr of butter
150 grams of milk
200gr of zola
cinnamon to taste
Instructions
Shelled nuts, blend finely and set them aside in a bowl
Melt the butter and mix with walnuts
Grease and flour a cake Pan (or use of simple parchment paper)
Pour the mixture into the Pan and compacted well to form a nice solid base (if you want to add a few drops of chocolate to the mixture)
Let stand in refrigerator for at least 10 minutes
Peeled and diced pears
Jump in a pan with a little butter
Pour in the brandy (or white wine) and add the cinnamon
When you are well caramelized, mix with a little water (a third of a glass is already so)
Refrigerate
Heat the milk and add the zola.
Continue to turn until they amalgamate.
Warm a bowl filled with water and soak the gelatin sheets. CAREFUL NOT TO MAKE THEM MELT
Wring the sheets from sticking and add to milk and zola.
Continue turning until the glue has completely dissolved
Allow to cool
Take the cake with walnuts, pour the milk mixture and gorgonzola and let rest in refrigerator
When the mixture will be solidified, pour over the PEAR jams that you prepared earlier, leave in the fridge for another 10 minutes
If you want to create miniporzioni, fingerfood, cut the cake with a pastry rings small
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