UPSIDE-DOWN CHEESECAKE
SPOON DESSERT
Difficulty level
SPOON DESSERT
Ingredients
| CEREAL'EAT FROLLA | g 500 |
| unsalted butter 82% fat - softened | g 150 |
| raw sugar | g 50 |
Preparation
Knead all the ingredients in a planetary mixer with the paddle attachment until you obtain a crumble.
Spread the crumble onto a tray lined in parchment paper and bake in a deck oven at 180-190°C for 10-15 minutes.
Ingredients
| AMERICAN CHEESECAKE | g 500 |
| water - lukewarm | g 650 |
Preparation
Mix all the ingredients in a planetary mixer with the whisk attachment at low speed for 2 minutes until creamy and smooth.
Fill some glasses 1/4 full with FRUTTIDOR FRUTTI di BOSCO.
Fill the glasses with the cheesecake mousse until 3/4 full and cook the open glasses by heated bath in a double pan, in oven at 130°C for 140 minutes.
Decorate with the crumble and serve.
