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LEMON CHEESE CAKE WITH RASPBERRIES

INGREDIENTS

  • 400 gr double/heavy cream
  • 200 gr sugar
  • zest of 2 lemons
  • 3 egg whites
  • 200 gr. of unsalted cheese
  • 1 sheet of neutral gelatin
  • 1 pionono
  • 200 gr. of dulce de leche
  • 200 gr. of raspberries
  • 25 cc of raspberry vinegar cream YUCA’S
  • 50 cc of honey

PREPARATION

Beat 400 gr. of heavy / double cream with 100 gr. of sugar and the zest of 2 lemons.

Make a traditional meringue with 3 egg whites and 3 tablespoons of sugar.

Add the meringue to the cream mounted together with 200 gr. of unsalted cheese, and neutral gelatin.

Add to a mold lined with pionono covered with dulce de leche.

Let it cool and stand 12 hours in a refrigerator. Serve with 200 gr of raspberries, marinated for at least 6 hours, in 25 cc of vinegar cream with YUCA’S raspberry and 50 cc of honey.

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