Countertop: Mix the ground biscuits with melted butter, vanilla, milk and sweetener. Place a 20 cm detachable ring on a plate, put the crust and press it well with the bottom of a glass. Put in the fridge.
Cream: She blended to death, then passed it through a sieve. Mix the blackberry puree with the sweetener and starch, put it on the fire until it thickens. Set it aside, let it cool. Melt the white chocolate on a steam bath. Mix the cold cream with the sweetener a little, not at all. Add the cream cheese over the whipped cream, vanilla and mix until it becomes slightly frothy. Put the melted chocolate, mix a little more, until you get a creamy consistency. In the cold blackberry jelly, put 2 tablespoons of cheese cream, mix well. Remove the crust from the fridge, put a thin layer of white cream, then blackberry cream and the rest of the white cream. Let cool. Mix the cranberry jam with the starch, put them on the fire until they thicken a little. Remove the cheesecake from the cold, place the jam on top and spread it lightly. Let cool for 3-4 hours, then remove the ring, portion and serve. Good appetite!
Xandrinne and her culinary deeds
I found in the market, so to speak, at the end of the fair, blueberries and blackberries. I decided on the spot: jam !! Said and done. A great jam came out, to lick your fingers in one :) Source: Irina's kitchen.
juice from half a lemon.
We wash the blueberries and clean them of the tails, the leaves.
We boil the water and the sugar we check from time to time the consistency of the syrup: if the drop of syrup put in a cup of cold water goes to the bottom of the cup, without decomposing, the syrup is boiled enough. Put the blueberries over the syrup and simmer, stirring occasionally.
When the syrup has thickened, add the lemon juice and boil a few more boils (check the consistency of the syrup on a saucer). Pour the hot jam into clean and well-dried jars (place the jar over the blade of a knife). Leave the jars turned with the lid down for a few minutes, then cover them with a blanket. When they cool, we label them and put them in the pantry.
It looks very good!
As I was telling you, I made shock fruit jam, I also used 1 kg of sugar for 1 kg of fruit, but without water. I left the sugar with the fruits overnight and in the morning I boiled them in my own juice. It boils very quickly. I also took the recipe from the net. http://www.laurasava.ro/2011/09/29/dulceata-din-fructe-de-soc/
it's my favorite, but it stains)
I read it, I liked it and I will do it, I have blueberries in the bush.
I'll let you know you're in control! :)
It's my favorite sweet!
I will try your recipe next year because I have it like this: 1 kg of blueberries is mixed with 600 g of sugar, left until the next day, put on the fire to boil, add lemon slices and. it's the same with you.
To have a Sunday as you wish, I tzuc you!