Dragon Jelly Cheese

Name: Dragon Jelly Cheese
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 80g Cream cheese; 55g Light cream; 70g Dragon fruit; 20g milk; Some Dragon fruit for garnish; Some Cake pieces; 1 Gelatine Tablets; 15g Caster sugar

by quenny

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The little guy likes to eat dragon fruit very much, and occasionally buy him one to eat, but generally eat the kind of white flesh. A few days ago, I happened to see dragon fruit selling red soil in the supermarket, so I bought one, which happened to be half for him and half for dessert.
In other words, the coloring of the red dragon fruit is really great! A touch of pink and purple, I like it when I look at it~

material:
Frozen cheese: 80g cream cheese, 15g caster sugar, 55g whipped cream, 70g dragon fruit, 1 piece of gelatin, 20g milk, appropriate amount of cake decoration: appropriate amount of dragon fruit

Ingredients

Dragon Jelly Cheese

1. Put 70g pitaya pulp in a small basin and crush it with a spoon

2. Gelatine tablets are soaked in ice water to soften

3. Then put it in a small pot, add milk and heat over water

4. Until the gelatin is completely melted, set aside

5. Cream cheese is softened at room temperature and then sweetened

6. Whipped until smooth

7. Pour the gelatin milk in portions

8. Whipped evenly

9. Pour the dragon fruit puree

10. Continue to beat evenly

11. Beat whipped cream to 6 to distribute

12. Pour into the dragon fruit cheese paste

13. Stir well and the cheese paste is ready

14. Take a cup and put a piece of cake on the bottom

15. Pour 1/2 height cheese paste

16. Put some cake pieces

17. Continue to pour the cheese paste to the desired height, then put it in the refrigerator

18. After the cheese paste has solidified, take it out

19. Take appropriate amount of dragon fruit flesh and dice

20. Put it in the cup and decorate

Tips:
1. When processing the dragon fruit, just use a spoon to roughly crush it. It doesn't matter if it has some graininess, it will naturally change the small particles when it is beaten with a whisk later~
2. When the cheese is whipped with sugar, manually stir well and then use the electric mode to whipped ~ or the sugar will splash out~
3. Normally cheesecake has a biscuit base, but I don't like it, so I didn't put it in, and made the base and interlayer with chiffon cake pieces;