SALMON OR PRAWN MINI CHEESECAKE


SALMON OR PRAWN MINI CHEESECAKE

 peppe57
  • Difficulty: 1
  • Cost: 2
  • Preparation: 2
  • Servings: 12

The mini salmon cheesecakes are a delicious single-portion appetizer. Their base of salty biscuits and butter goes very well with the cheese and the fresh taste of salmon. The mini salmon cheesecakes also have a romantic aspect, excellent as the opening of a dinner for two! Very easy to make, the salmon mini cheesecakes are also suitable as finger food, ideal for a buffet. Ingredients for 12 mini cheesecakes.

INGREDIANTS

  • 150 g savory biscuits (type Tuc)
  • 70 butter
  • 300 philadelphia
  • 250 ricotta
  • 160 g smoked salmon
  • baking paper cups
  • Alternatively
  • 300 g peeled shrimp
  • gelatin sheets
  • 150 ml liquid cream
  • salt

INSTRUCTIONS

  1. Finely blend the salty crackers with the mixer reducing them practically to powder.
  2. Melt the butter and add it to the biscuit powder, mixing it with a spoon.
  3. Take a muffin mold and place the paper cups inside them, distribute the mixture inside and flatten the bases with the back of a teaspoon.
  4. Put everything to cool in the refrigerator for at least half an hour.
  5. Now proceed with the preparation of the cream.
  6. Put the isinglass to soften in a bowl of cold water; Meanwhile, in a large bowl, combine the Philadelphia with the ricotta, and mix the two cheeses well, using an electric whisk if necessary.
  7. Meanwhile, heat 50 ml of cream in a saucepan and dissolve the isinglass in it after squeezing it.
  8. At this point add the warm mixture of cream and jelly to the cheese cream and mix well to mix everything.
  9. Chop the smoked salmon with a knife or if you prefer with the mixer and also add it to the cream and let it rest.
  10. Whip the remaining 100 ml of cream and add it to the cream with a gentle movement from bottom to top to prevent the cream from falling apart.
  11. Put the mixture obtained in a sac-à-poche and distribute it on the bases.
  12. Put to harden in the refrigerator for at least two hours, covering the mini cheesecakes with cling film.
  13. Prepare the garnish by making roses with the smoked salmon by cutting the salmon slices intended for this into strips about 1.5 cm wide and roll them up to form the roses. Garnish the mini salmon cheesecakes with the roses.
  14. Serve them after having freed them from the individual paper cups.

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