Avocado Flow Heart Cheesecake
1.
Put the avocado into the freezer one night in advance; prepare and weigh the ingredients; take out the frozen cream cheese, pour it into the pot to thaw, heat it over a medium-to-low heat, and stir it with a hand-held egg.
2.
Continue to heat, and add 15 grams of caster sugar and 75 grams of whole milk in sequence, and stir.
3.
Cut the gelatine slices into small pieces with kitchen scissors, put them in a small bowl, pour 39 grams of whole milk, soak them until soft, and then put them in a microwave oven on medium-high heat.
4.
Pour the cream cheese paste into a stainless steel egg beater, beat it smoothly with an electric whisk, and add 91 grams of full-fat pure milk in portions; to make the cream cheese paste, you can use a high-power cooking machine to beat it smoothly.
5.
Pour the melted gelatin solution and quickly stir evenly with a silicone spatula.
6.
Divide the cheese paste into 6 single-cup molds with a spoon, puncture with a toothpick if there are bubbles, and put it in the refrigerator for 5-10 minutes until it is slightly thick.
7.
Take 1 frozen avocado, cut in half, scoop out the pulp with a spoon, press the puree, add 10 g of caster sugar and 30 g of whole milk, mix well, and put it into a disposable piping bag; if you prefer it is more delicate Use a food processor to beat it smoothly before use.
8.
Take out the cheesecake from the refrigerator, cut a small opening in the piping bag, squeeze the milk avocado paste into the cheesecake, cover it, and send it to the refrigerator for refrigeration for 6 hours or more.
9.
After the cheesecake is completely solidified, take it out and place it on a small dish. Use a hair dryer to blow hot air around the bottom of the mold for a few times, or cover it with a hot towel to demold. After demolding, you can put it back in the refrigerator for a while, and then sprinkle with chopped pieces. Pistachio nuts, enjoy.
Tips:
1. The frozen cream cheese I use needs to be heated in insulated water or directly in the pot; the frozen cream cheese will have a grainy feel and needs to be whipped smoothly with an electric whisk, or whipped with a high-power cooking machine Smooth.
2. Freezing avocado is not so fast. If it is not frozen, you can add some lemon juice and use a cooking machine to make it smooth; you can increase or decrease sugar as appropriate; 10 grams of gelatine will have a thicker taste, better solidification, and easy to take off. mold.
3. In cold weather, gelatin liquid is easy to solidify again. You can make it in cream cheese paste, then microwave it, or keep it warm with hot water.
4. The method of demolding is to use hot air from a hair dryer, and to cover the bottom of the mold with a hot enough towel. After demolding, put it back in the refrigerator for a while.
5. Refrigerate and seal, and eat as soon as possible.
6. Making mold: Suncity single-cup pattern mold.
