Yellow Peach Jelly Cheese
1.
Ingredients: Cheese body: 150 grams of cream cheese, 110 grams of homemade unsweetened yogurt, 40 grams of yellow peach syrup, 20 grams of white sugar, 7 grams of isinglass powder. Cake base: one piece of 6-inch sponge cake, several pieces of canned yellow peach pulp
2.
Pour the sugar and cream cheese into a large bowl, beat the insulated water with a whisk until smooth and no particles, add the yogurt and mix well
3.
Soak the isinglass powder with yellow peach syrup and heat it over water until it is completely melted
4.
Pour into the cheese paste and stir evenly with a rubber spatula
5.
Spread the sponge cake bottom on the bottom of the live bottom round mold. ——I deliberately cut down that thick layer of skin and leave it for the frozen cheese.
Spread a layer of yellow peach slices, pour in the mixed cheese paste, seal with plastic wrap, and refrigerate for more than 2 hours until set.
6.
Take out the solidified frozen cheese, arrange the yellow peach flesh into a flower shape on the surface, and garnish with raisins
7.
Mirror: appropriate amount of canned yellow peach pulp, a few raisins, 110 grams yellow peach syrup, 3 grams isinglass powder
8.
Pour the isinglass powder into the yellow peach syrup water, fully soak and absorb the water, heat the insulated water to completely melt, and pour it into the mold with the pulp.
9.
The liquid completely immersed in the pulp, seal the plastic wrap and put it in the refrigerator until it solidifies. I put it all night
10.
In the early morning of the next day, take out the frozen cheese that has solidified and touch it around the circle with your hands to demould
Tips:
Cream cheese will be easier to beat and smooth when it is softened at room temperature.
As the yogurt, commercially available yogurt can also be used.
The amount of sugar can be adjusted according to your taste.
The base material can also be replaced with chiffon cake, or digested cake base
